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 | |
| 30 ml olive oil | ||||||
| 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 (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 | ||||||
| 500 g round rice (such as sushi rice), washed | ||||||
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