Basted eggs are like steamed fried eggs. You cook them by cracking them into the pan as if you’re going to fry them, but instead, you add some water, cover the pan, and you end up with perfectly runny and scrumptious eggs.
Pressure cooked Persian lamb shank stew with dill and broad bean rice - Persian dried limes are key for this, they are special enough to flavour this entire dish. They are small limes, brined, then left to dry in the sun for a long time until they become rock hard. Derricious.