Kuzu İncik Hünkar Beğendi Altın Yatakta: Imperial Braised Lamb Shank with Silken Eggplant Puree on Saffron Pilaf

Prepare the Lamb Shanks: Pat lamb shanks dry. Season generously with 1 teaspoon salt and 0.5 teaspoon black pepper. In a large Dutch oven or heavy-bottomed pot, heat 3 tablespoons olive oil over medium-high heat. Sear shanks on all sides until deeply browned, about 3-4 minutes per side. Remove shanks and set aside.

Sauté Aromatics: Add chopped onions to the same pot and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in grated tomatoes and tomato paste, cooking for 3-4 minutes until the paste darkens slightly.

Braise the Lamb: Return the seared lamb shanks to the pot. Add bay leaves, cinnamon stick, allspice berries, and dried thyme. Pour in 4 cups beef or lamb broth. Bring to a simmer, then reduce heat to low, cover tightly, and braise for 2.5 to 3 hours, or until the lamb is fork-tender and nearly falling off the bone. Check occasionally and add a little more broth if needed to keep the lamb partially submerged. Once cooked, carefully remove the lamb shanks and keep warm. Strain the braising liquid, reserving about 1 cup for serving, and discard solids.

Prepare the Hünkar Beğendi: While the lamb braises, prepare the eggplant puree. Pierce eggplants several times with a fork. Grill, roast, or broil eggplants directly over an open flame, on a grill, or under a broiler (turning frequently) until the skin is charred and the flesh is very soft. This will take 15-25 minutes depending on the method.

Finish Beğendi: Once cooked, place eggplants in a bowl, cover with plastic wrap for 10 minutes to steam (this makes peeling easier). Carefully peel off the charred skin and chop the flesh finely using a knife or a wooden spoon (do not use a food processor as it can make it gluey). In a separate saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute to create a roux. Gradually whisk in 1.5 cups warmed whole milk until smooth and thickened. Add the chopped eggplant, grated Kashkaval cheese, 0.5 teaspoon salt, and 0.25 teaspoon white pepper. Stir continuously over low heat for 5-7 minutes until the puree is creamy, smooth, and the cheese is fully melted and incorporated. Keep warm.

Prepare the Saffron Pilaf: In a medium saucepan, melt 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat. Add the rinsed and drained basmati rice and sauté for 2-3 minutes until slightly translucent. Add the saffron threads steeped in hot water, 3 cups warmed broth, and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-18 minutes, or until all liquid is absorbed and rice is tender. Let it rest, covered, for 5 minutes off the heat before fluffing with a fork.

Serve: To serve, create a bed of saffron pilaf on each plate. Spoon a generous portion of the creamy Hünkar Beğendi next to or on top of the pilaf. Carefully place a tender braised lamb shank over the beğendi. Garnish with toasted pine nuts and fresh chopped parsley, if desired. Ladle a spoonful of the rich reserved lamb braising liquid over the shank and beğendi for an exquisite finish.