How to Make Shahbaya Roast

Score the surface of the shahbaya with a knife in several places — make about 8 slits and insert a garlic clove into each.

Place the roast in a large nonstick pot or skillet over the heat and brown it on all sides to seal and dry the surface.

Mix the spices and oil together and brush the roast with this mixture.

In a roasting pan, line with aluminum foil and place a sheet of parchment on top. Put the roast with the aromatics on the paper and wrap it tightly.

Put it in a preheated oven at 220°C (428°F) and roast for 2 hours with heat from top and bottom.

Unwrap after the time is up. Use the juices that come out of the roast to make the sauce. Arrange vegetables around the roast and return to the oven to brown with the vegetables for about 15 minutes — make sure any hard vegetables have been parboiled (half-cooked) beforehand.

Put the butter in a saucepan over the heat. When it melts, add the flour and whisk quickly until the flour lightens (turns a light golden).

Add the meat broth and stir quickly in a circular motion. Then add the milk, soy sauce, salt, and nutmeg, stirring constantly until the sauce comes to a boil and thickens slightly.

For more of Amir's delicious recipes see Charcoal-Grilled Fish