Slow-braised lamb shanks deeply spiced with coriander, cinnamon, turmeric, cumin, and sumac, resting atop fluffy saffron rice with floral rose and citrus notes. A sumptuous dish that journeys through the ancient flavours of Iran, Afghanistan, Armenia, and beyond.

Includes braising technique, pilaf instructions, and a glossy tomato-lamb pan sauce recipe. A showpiece for special occasions.