Name: Persian Lamb and Chickpea Stew
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 hearty servings
Cuisine: Persian
Ingredients: 2 lbs bone-in lamb shoulder or shank, trimmed of excess fat; 1 cup dried chickpeas, soaked 8 hours and drained; 1/2 cup dried lima or cannellini beans, soaked 8 hours and drained; 1 large yellow onion, peeled and quartered; 2 medium Yukon gold potatoes, peeled and cut into chunks; 4 cloves garlic, smashed; 2 tbsp tomato paste; 2 tsp ground turmeric; 2 dried Persian limes (limoo amani), pierced, or 2 tbsp fresh lime juice; 2 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 8 cups cold water; Warm flatbread such as sangak or lavash; 1 small onion, finely diced; Fresh mint or parsley, chopped; Plain yogurt

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A centuries-old Persian comfort dish of bone-in lamb slowly simmered with chickpeas, white beans, potato, and dried lime until the broth turns golden and rich. Traditionally the broth is sipped from a bowl while the solids are pounded into a hearty mash and eaten with flatbread.

Prep Time25 mins

Cook Time180 mins

Total Time205 mins

Servings4

Yield4 hearty servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
32 gFat
12 gSaturated Fat
38 gCarbs
10 gFiber
6 gSugar
45 gProtein
720 mgSodium
1100 mgPotassium
120 mgCalcium
6.5 mgIron
15 mgVitamin C
25 mcgVitamin A

Ingredients

For the stew

2 lbs bone-in lamb shoulder or shank, trimmed of excess fat
1 cup dried chickpeas, soaked 8 hours and drained
1/2 cup dried lima or cannellini beans, soaked 8 hours and drained
1 large yellow onion, peeled and quartered
2 medium Yukon gold potatoes, peeled and cut into chunks
4 cloves garlic, smashed
2 tbsp tomato paste
2 tsp ground turmeric
2 dried Persian limes (limoo amani), pierced, or 2 tbsp fresh lime juice
2 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
8 cups cold water

To serve

Warm flatbread such as sangak or lavash
1 small onion, finely diced
Fresh mint or parsley, chopped
Plain yogurt

Directions

Place the lamb, soaked chickpeas, lima beans, quartered onion, smashed garlic, turmeric, and pepper in a large heavy pot or Dutch oven. Pour in the cold water, bring slowly to a boil over medium heat, and skim off any foam that rises to the surface.
Stir in the tomato paste and add the pierced dried limes. Reduce the heat to low so the liquid barely shimmers, partially cover, and simmer gently for 2 hours, skimming occasionally, until the lamb is tender and beginning to fall from the bone.
Add the potato chunks and continue to simmer uncovered for 45 to 60 minutes, until the beans are very soft, the potatoes are falling apart, and the broth has reduced to about 5 cups of richly colored liquid.
Carefully lift the lamb shanks out onto a plate. Pull the meat from the bones, shred it coarsely, and set aside; discard the bones and the softened dried limes.
Use a potato masher or the back of a wooden spoon to roughly mash the beans, chickpeas, onion, and potatoes directly in the pot until thick and rustic, then fold the shredded lamb back in. Taste and adjust salt.
Ladle the golden broth into small bowls and the mashed solids into a larger serving bowl. Serve immediately with flatbread, diced raw onion, fresh herbs, and yogurt on the side.

Cook’s Notes

Soak the chickpeas and beans overnight in cool water with a pinch of baking soda for the creamiest texture.
If you cannot find dried Persian limes, substitute with 2 tablespoons of fresh lemon or lime juice added at the end of cooking.
For the most authentic experience, serve the broth and solids in separate bowls and tear flatbread into the mash.
Use bone-in lamb shank for a silkier, more collagen-rich broth, or swap in lamb shoulder for easier shredding.
Leftovers keep well in the refrigerator for up to 3 days and taste even richer the next day; reheat gently with a splash of water.