Bahr Wajada

Background and History

Bahr Wajada is a traditional dish with roots deep in Middle Eastern cooking. It is a blend of rich flavors and vibrant colors, often enjoyed during special occasions and family gatherings. The name "Bahr Wajada" translates to "Sea of Delight," reflecting its soulful flavors and the joy it brings to those who dine on it. Historically, it was a dish reserved for royalty and high-ranking officials, made with the finest ingredients available.

The Cultural Significance

This dish has transcended borders and can be found in various forms across the region, each version carrying a unique twist that reflects local spices and cooking methods. It often features prominently in weddings or celebrations, symbolizing prosperity and unity.

Ingredients

• Lamb Shank
• Basmati Rice
• Onions
• Garlic
• Cardamom
• Cinnamon
• Cloves
• Saffron
• Almonds
• Raisins
• Cumin
• Turmeric
• Coriander
• Salt
• Pepper
• Chicken Stock
• Olive Oil
• Ghee

Preparation Steps

1. Prepare the Lamb Shank

   Begin by washing and patting dry the lamb shank. Season it generously with salt, pepper, and cumin. In a large pot, heat olive oil and sear the shanks on all sides until they are golden brown. This process locks in the juices and adds a deep flavor to the meat.

2. Infuse the Saffron

   In a small bowl, soak the saffron strands in warm water for about 10 minutes. This will release the vibrant color and aroma that are quintessential to Bahr Wajada.

3. Creamy Almonds and Raisins

   In another pan, melt some ghee and lightly toast the almonds and raisins until they are golden. The almonds should be crispy, and the raisins should puff up slightly. Set these aside for garnish later.

Complete Cooking Process

1. Cook the Lamb Shank

   In the same pot, add the chopped onions and minced garlic. Cook until the onions are translucent, and then add the spices: cinnamon, cardamom, and cloves. Return the seared lamb shank to the pot and pour in the chicken stock. Bring it to a boil, then reduce to a simmer and let it cook for about 2 hours or until the meat is tender, keeping a close eye on your cooking timer.

2. Prepare the Basmati Rice

   Rinse the basmati rice until the water runs clear to remove excess starch. In another pot, bring water to a boil and add the basmati rice, with a pinch of salt and a dash of turmeric for color. Cook until the rice is just al dente, then drain and set aside.

3. Combine and Simmer

   Once the lamb shank is cooked, remove it from the pot and set it aside. Stir the soaked saffron into the pot. Carefully layer the cooked basmati rice over the sauce in the pot. Place the lamb shank on top of the rice, cover the pot, and let it simmer on low heat for 20 minutes. This allows the flavors to meld together.

Serving Bahr Wajada

Gently fluff the rice using a fork and transfer it to a large serving platter. Place the lamb shank prominently on the bed of rice. Drizzle with the remaining sauce from the pot. Finally, garnish with the toasted almonds and raisins from earlier.

How to Enjoy Bahr Wajada

Bahr Wajada pairs well with a side of refreshing salad, which can consist of diced cucumbers, tomatoes, and a sprinkle of fresh mint. Traditionally, it is enjoyed family-style, with everyone serving themselves from the central platter.