Dizi - Traditional Iranian Lamb Chickpea Soup

Tap an ingredient or step to check it off.

1. 1Step 1: In a large soup pot, place the lamb shanks and add eight cups of water.
2. 2Step 2: Bring to a boil over high heat, skimming off any foam that rises to the surface.
3. 3Step 3: Add the turmeric, cinnamon, limoo amani, onions, chickpeas, beans, salt, and pepper. Cover and cook on medium heat for about 1 hour.
4. 4Step 4: In a small skillet, heat the oil over medium heat. Sauté the tomato paste briefly to mellow its raw taste.
5. 5Step 5: Add the sauteed tomato paste, tomatoes, and potatoes to the pot, cover, and continue cooking for another 1 hour or until all ingredients are tender.
6. 6Step 6: Taste and adjust seasoning. Remove from the heat. Drain the broth through a sieve, discard the bones, and mash the remaining ingredients using a masher until well blended.
7. 7Step 7: To serve: Ladle the broth into a large serving bowl and spoon the meat and potato mixture onto a serving platter. Serve alongside warm bread, pickles, yogurt, and fresh herbs.