Back to 4 servings 1.5 lb bone-in lamb shanks or shoulder, cut into 2-inch pieces 1 cup dried chickpeas, soaked overnight, or 1 can drained 0.5 cup dried white beans, such as cannellini or navy, soaked overnight, or 1 can drained 2 large yellow onions, quartered 4 cloves garlic, peeled and smashed 3 medium tomatoes, quartered 1 tsp ground turmeric 0.5 tsp black pepper, freshly ground 1 cinnamon stick 2 tsp kosher salt, plus more to taste 8 cups water, or enough to cover by about 1.5 inches 2 tbsp neutral oil, such as canola 3 tbsp tomato paste 2 large potatoes, peeled and halved 2 dried limes (limoo amani), pierced with a fork lavash or sangak bread, for serving fresh herbs (mint, basil, radish), sabzi khordan, for serving torshi (pickles) and plain yogurt, for serving
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Place the lamb, onions, garlic, tomatoes, turmeric, pepper, cinnamon stick and chickpeas and beans in a heavy pot. Cover with the water, bring to a boil over medium-high heat, and skim off the foam.2 Step 2: Reduce the heat to low so the liquid barely simmers. Cover and cook gently for 2 to 2.5 hours, until the lamb is very tender and the beans are nearly soft.3 Step 3: Meanwhile, warm the oil in a small skillet over medium-high heat. Stir in the tomato paste and fry it for roughly 5 minutes, stirring nonstop, until it turns a deep brick red.4 Step 4: Remove the cinnamon stick. Stir the fried tomato paste into the pot, then add the potatoes and salt. Keep the stew at a gentle simmer, adding a little hot water if the ingredients are no longer covered.5 Step 5: Cover and simmer for 45 to 60 minutes, until the potatoes are tender but hold their shape and the lamb falls off the bone.6 Step 6: Prick each dried lime a few times with a fork, then drop them into the pot for the final 10 minutes of cooking. Fish them out and throw them away once the time is up, because the pith will make the stew bitter if left in.7 Step 7: Lift the lamb, potatoes, chickpeas and beans out into a bowl, discarding the bones, onion and garlic. Strain the broth into another bowl and taste, adjusting salt and pepper.8 Step 8: Mash the solids with a potato masher to a coarse, rustic paste. Serve the broth in bowls over torn bread and the mash on a platter with herbs, pickles and yogurt.getsaucepan.com/r/237047a2-dcd9-56c4-88a8-f6781e4a204b
Cook this in Saucepan Dizi (Persian Lamb and Bean Stew) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
