Tabakh Maaz

Ribs (maaz) boiled in a spiced broth with milk, whole spices, and saffron until completely tender, then transferred to a flat pan and fried in ghee until the exterior caramelises to a rich golden crust and the bone ends become crisp enough to eat. Served as an early course at the Wazwan, it represents the transformation of a humble cut into something opulent through technique alone.