Chelo Goosht Semnani (چلو گوشت سمنانی) — Semnani Lamb with Rice

• 400 gBasmati rice (aged basmati preferred)
• 2400 mlWater (for soaking and parboiling rice)
• 14 gFine sea salt (divided: for rice water and final seasoning)
• 45 mlVegetable oil (divided: for rice pot and braise)
• 120 gPlain yogurt (for a tender tahdig base (optional but traditional))
• 1 largeEgg yolk (for a crisp tahdig (optional))
• 0.5 tspGround saffron (bloomed in hot water)
• 60 mlHot water (just off the boil, for blooming saffron)
• 1200 gLamb neck (bone-in, cut into 2–3 large pieces)
• 450 gYellow onions (thinly sliced)
• 35 gTomato paste (about 2 tablespoons)
• 1 tspGround cinnamon (warm and subtle; do not overdo)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water runs mostly clear. Soak the rice in 1200 ml water mixed with 10 g salt for 20 minutes at room temperature. Meanwhile, bloom both saffron portions separately by stirring each into its measured hot water; cover and let stand 10 minutes.

2. 2

   Heat 30 ml oil in a heavy pot over medium-high heat (about 190°C surface heat). Pat the lamb neck dry and brown on all sides for 10–12 minutes total. Add sliced onions and cook 8–10 minutes, stirring, until softened and lightly golden; this builds the sweet base for the gravy.

3. 3

   Push onions to the side and add tomato paste to the pot. Fry the paste for 2 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Stir in cinnamon and 8 g salt for 30 seconds, then pour in 900 ml hot water and scrape up browned bits from the bottom.

4. 4

   Bring the pot to a gentle simmer over medium heat, then reduce to low so it barely bubbles. Cover and braise for 2 hours, turning the lamb once halfway through. If the liquid drops below halfway up the meat, add 120–180 ml hot water. The lamb is ready when it yields easily to a fork.

5. 5

   While the lamb finishes, parboil the rice: bring 1200 ml water to a rolling boil and add the soaked, drained rice. Boil 6–8 minutes until the grains are tender on the outside but still firm in the center. Drain well and rinse quickly with 120 ml warm water to stop cooking and remove excess surface starch.

6. 6

   For a yogurt tahdig, whisk yogurt with egg yolk, 15 ml oil, and 2 tablespoons of the parboiled rice. Spread this mixture in the bottom of a nonstick pot (24–26 cm). Mound the remaining rice on top, poking 5–6 steam holes with a spoon handle. Drizzle 30 ml oil and 60 ml water around the edges.

7. 7

   Wrap the lid in a clean towel and cover the rice. Steam over medium heat for 10 minutes, then reduce to low and steam 45 minutes more. In the last 10 minutes, spoon the bloomed saffron (rice portion) over the top third of the rice to create golden streaks without turning all the rice uniformly yellow.

8. 8

   Finish the lamb: uncover and skim excess surface fat if desired. Stir in the bloomed saffron (lamb portion) and simmer uncovered 10–15 minutes to thicken the gravy to a spoon-coating consistency. Taste and adjust salt. Rest off heat, covered, for 10 minutes so the meat stays juicy when served.

9. 9

   Serve by turning out the rice onto a platter and placing the tahdig alongside. Arrange lamb neck pieces over part of the rice and spoon the saffron-cinnamon gravy over the meat and around the edges. For easier eating, pull the lamb into large chunks with tongs, keeping some pieces on the bone for presentation.