Caspian Spiced Handesh

Ingredients

In this adaptation, the original Yemeni Handesh is transformed into a Caspian delight by incorporating Caspian spices such as saffron, turmeric, and sumac. These spices add a distinct flavor profile that is characteristic of Caspian cuisine. Additionally, the use of fresh herbs like dill and parsley as garnishes enhances the overall taste and presentation of the dish, aligning it with Caspian culinary traditions. We alse have the original recipe for Handesh, so you can check it out.

• 500g (1.1 lb) lamb or beef, cubed 500g (1.1 lb) lamb or beef, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground saffron 1 teaspoon ground saffron
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon sumac 1 teaspoon sumac
• 200g (1 cup) basmati rice 200g (1 cup) basmati rice
• 200g (1 cup) lentils 200g (1 cup) lentils
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh dill, for garnish Fresh dill, for garnish
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally.
2. 2.
   Add the minced garlic and cook for an additional minute.
3. 3.
   Add the cubed lamb or beef to the pot and cook until browned on all sides.
4. 4.
   Stir in the ground cumin, ground coriander, ground saffron, ground turmeric, and sumac. Cook for a few minutes to allow the spices to release their flavors.
5. 5.
   Add the basmati rice and lentils to the pot, followed by the broth. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes, or until the rice and lentils are cooked and tender.
7. 7.
   Remove the pot from heat and let it sit, covered, for 10 minutes to allow the flavors to meld.
8. 8.
   Fluff the Caspian Spiced Handesh with a fork and garnish with fresh dill and parsley before serving.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before using to remove any debris or impurities.
• Saffron — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a vegetarian version, replace the meat with mushrooms or tofu for a delicious plant-based alternative.
• Experiment with different herbs and spices to customize the flavor profile of the dish according to your preferences.
• Serve Caspian Spiced Handesh with a side of yogurt or cucumber salad to complement the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• If you prefer a spicier version, add a pinch of chili flakes or cayenne pepper to the dish.

Serving advice

Serve Caspian Spiced Handesh as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with warm pita bread or naan for a complete and satisfying meal.

Presentation advice

To enhance the presentation of Caspian Spiced Handesh, garnish each serving with a sprig of fresh dill and parsley. Serve it in a deep dish or bowl to showcase the vibrant colors and layers of the dish.