Preparation

Sikbaj appears in the Kitab al-Tabikh, a 10th-century Baghdad cookbook, as one of the most refined dishes of the Abbasid court. The name means 'vinegar stew,' but that simple translation doesn't capture its complexity.

This recipe spread throughout the medieval world: it appears in 13th-century Spanish-Arabic cookbooks, 14th-century Catalan manuscripts, and even influenced Italian agrodolce preparations. It represents the height of medieval Persian gastronomy.

Cooking Method

1. Heat the olive oil in a heavy pot over medium-high heat. Brown the lamb cubes in batches, ensuring each piece develops a good crust. Remove and set aside.
2. In the same pot, reduce heat to medium and cook the onion until golden and soft, about 8 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Return the lamb to the pot. Add the vinegar, honey, water, cinnamon, saffron, ginger, coriander, salt, and pepper.
5. Bring to a boil, then reduce heat to very low. Cover and simmer gently for 1 1/2 to 2 hours, until the lamb is tender and nearly falling apart.
6. While the stew cooks, lightly toast the almonds in a dry skillet until golden. Roughly chop them.
7. When the meat is tender, stir in the rose water and cook for 5 more minutes.
8. Taste and adjust the balance: add more honey if too sharp, more vinegar if too sweet.
9. The sauce should be syrupy and coat the meat. If too thin, remove the lid and simmer to reduce.
10. Serve hot, garnished with toasted almonds and fresh mint leaves.

Serve with flatbread or over plain rice pilaf to soak up the remarkable sauce. The interplay of sweet, sour, and aromatic spices will transport you to a medieval Persian feast.