Khoresh karafs -- the verdict

Verdict on the khoresh karafs: even made with inauthentic pig's heart instead of lamb, it was still very tasty. (And it almost certainly benefited from being made in advance and left in the fridge for a day.) It would probably have been better with lamb, but you use what you've got. (Which reminds me that I have some rhubarb and had intended to try the recipe for khoresh rivas in the same booklet -- maybe I ought to try this vegetarian version!)

I tried making a tahdig to go with it, but with less success than on my last attempt; it was tasty (and so it should have been, with that much butter in!), but the crunchy bit stuck to the bottom of the pan instead of turning out in a neat moulded shape, and had to be scraped out and sprinkled over the rest. The quantities were pretty much guess-work, and I probably didn't cook it for long enough -- I was terrified of burning the rice.

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