Oshpelo

8 servings

prepWash rice: place in large bowl, cover with water, mix with hands, drain. Repeat 3 times total, then cover with water and let stand until ready to use.
2 medium yellow onions	Sauté onion until golden		Stir in sautéed onion, top with carrots, chickpeas & garlic, cook 10 min	Remove garlic, add rice & turmeric, make 5 holes, cook uncovered 12–15 min	Mix rice gently, arrange garlic & peppers on top, cover with towel & lid, cook 20 min on low	Rest 15 min before serving
2 tablespoons / 30 ml olive oil
2 lb / 900 g lamb shoulder, bone in, cut into large pieces	Season lamb, sear both sides 8 min	Cover with water, add salt & cumin, simmer 1½ hr
Kosher salt
Ground black pepper
½ teaspoon cumin seeds
6 large carrots, peeled and julienned
1 can (15.5 oz / 440 g) cooked chickpeas, washed
2–3 whole garlic bulbs, outer dried skin removed
3 dried hot peppers, or to taste
2 teaspoons ground turmeric
2½ cups / 500 g round rice (such as sushi rice), washed

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.