Kawareh (Slow-Cooked Beef Trotters)

Ingredients

• 1 kg beef trotters, cut into pieces (ideally cut and pre-boiled by the butcher)
• •1 large whole onion (unpeeled, uncut)
• •4-5 cardamom pods
• 3 bay leaves
• •1 tbsp cumin
• •Salt to taste

Steps

1. 1Cleaning the trotters is a step you can't skip. Place them in a pot with water to cover and a squeeze of lemon (for cleaning only — it's discarded), and boil for 10 minutes. Drain, discard the water, and rinse the trotters thoroughly under cold water until any off smell is gone.
2. 2In a pressure cooker, combine the cleaned trotters, the whole onion, bay leaves, cardamom pods, cumin, and salt. Cover with water so the level sits about 5 cm above the trotters.
3. 3Lock the pressure cooker and place over medium heat. Once it begins whistling, reduce to medium-low and cook for 90 minutes to 2 hours, until the trotters are fully tender and the collagen has melted into the broth. (On a regular pot: 3-4 hours over low heat instead.)
4. 4Open the pressure cooker safely after the pressure has dropped. Lift out the onion, bay leaves, and cardamom pods. The broth will be thick and glossy from the natural gelatin — this is what makes the dish.
5. 5Serve hot in a deep bowl with the trotter pieces in their broth and a final pinch of cumin on top. Pairs with toasted bran bread or stuffed zucchini and eggplant on the side.

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