Love the dried limes. I would skip the soaking and use them pierced from the start of the boiling with vegetables. Skips a step and makes a stronger flavor. I'm no expert, but I AM Persian! This is one of my favorite dishes. You can also pressure cook the meat with onion to speed it up and this gets by with the cheaper cuts of stew meat from places like walmart, Sometimes 75 minutes is not enough to tenderize. Some a re afraid to use a pressure cooker but it's an indispensable tool.
I've had this. An Iranian friend made it but I don't remember it having lamb. It's served with rice and I still remember the term he used for the crusty rice at the bottom of the pot. It must have been Persian for "bottom of the pot." Tahdig?
I made it today in Malaysia. Thanks a lot. I missed it a lot. The taste of Australian beef is not that much different from lamb. Here taste of lamb is awful.
even i like your cookings, still have some critics in shiraz-iran we mostly use lamb meat i understand that lamb quality u do not find in usa or europe but if somebody finds a good one, it is much more tasty than beef
