Persian lamb with saffron and rosewater rice pilaf

Rosewater: The cultivation of various fragrant flowers for obtaining perfumes including rose water may date back to Sassanid Persia. Locally it was known as golāb in Middle Persian, and as zoulápin in Byzantine Greek.

The modern mass production of rose water through steam distillation was refined by Persian chemist Avicenna in the medieval Islamic world which led to more efficient and economic uses for perfumery industries. This allowed for more efficient and lucrative trade.
Since ancient times, roses have been used medicinally, nutritionally, and as a source of perfume. The ancient Greeks, Romans and Phoenicians considered large public rose gardens to be as important as croplands such as orchards and wheat fields.
Rose perfumes are made from rose oil, also called attar of roses, which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses, a process first developed in Iran (Persia). Rose water is a by-product of this process.

What you need:

For the lamb

• 30g honey
• 2 tbsp pomegranate molasses
• 200ml warm water
• 500g lamb rump, cut into 2cm thin strips
• 150g lean minced lamb
• ½ tsp ground cumin
• 3 tbsp fresh oregano, chopped finely, plus four sprigs to serve
• 100g dried figs
• 100g prunes, stones removed
• 75g whole blanched almonds
• 150g apple, thinly sliced
• 20ml rosewater
• salt and freshly ground black pepper

For the rice pilaf

• 40g butter
• 200g basmati rice, washed and drained
• 200g whole almonds, blanched
• 2g saffron, soaked in 20ml rosewater for a few hours
• 30g honey
• 200ml vegetable stock

How to prepare it:

1. For the lamb, mix together the honey, pomegranate molasses and warm water in a bowl.
2. Dry fry the lamb rump strips in a pan over a medium heat.
3. Add the honey mixture and more water if needed and bring to a simmer. Cook very gently until the meat is very soft and almost melting, about 45-60 minutes.
4. Meanwhile, place the minced lamb, cumin and chopped oregano into a bowl and mix well. Season with salt and freshly ground black pepper and then shape into very small meatballs.
5. When the lamb rump is very tender, add the meatballs to the pan with the figs, prunes and almonds. Simmer for 20 minutes over a low heat, then season, to taste, with more salt and pepper.
6. Add the sliced apple and, finally, add the rosewater.
7. For the rice pilaf, add the butter to a pan and melt gently, then stir in the rice and cook for a minute or so.
8. Add the remaining ingredients, reduce the heat and simmer gently until the rice is tender and the liquid is all absorbed.
9. To serve, pile the rice onto each plate and spoon the lamb alongside. Garnish with a couple of sprigs of oregano.