• A festive dish from Iraq consisting of a whole lamb steam-roasted whole, head down, in a tannour oven over a dish of saffron rice (timman z’affaran). The top is sealed with palm leaves and clay and the fat from the tail end bastes the lamb as it slowly cooks, with the juices being absorbed by the rice. Palm-leaf ribs are used to skewer the lamb and these impart their own flavour.