Preparation

Found in the 13th-century Baghdad cookbook Kitab al-Tabikh, Isfandariyya was named after Alexandria and represents the sophisticated fusion cooking of the medieval Islamic world. This green stew balanced Persian herbs with Arab spices and Byzantine cooking techniques.

Building the Stew

1. Heat ghee in a heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches, about 4 minutes per side. Remove and set aside.
2. In the same pot, sauté the onion until translucent, about 6 minutes. Add garlic and cook for another minute.
3. Return the lamb to the pot. Add cinnamon, ginger, salt, and pepper. Stir well to coat the meat with spices.
4. Add 2 cups water, bring to a boil, then reduce heat and simmer covered for 45 minutes until the lamb is tender.
5. Add the spinach in batches, stirring until wilted. Add the cilantro and mint.
6. Stir in the saffron water and pomegranate molasses. Simmer uncovered for 15 minutes.
7. Remove from heat and stir in the yogurt until fully incorporated.
8. Serve hot, garnished with toasted pine nuts and accompanied by flatbread.

The tangy yogurt cuts through the richness while the saffron adds an almost mystical aroma—a dish that demonstrates why Persian cuisine influenced cooking from Spain to India.