Phesoliyeh With Lamb Shanks

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Phesoliyeh With Lamb Shanks: A Culinary Journey to the Heart of Persia

Embark on a delectable adventure with Phesoliyeh With Lamb Shanks, a traditional Persian stew that tantalizes the taste buds and warms the soul. This hearty and flavorful dish is a testament to the rich culinary heritage of Iran, showcasing a harmonious blend of tender lamb, fragrant herbs, and earthy beans.

At the heart of this culinary masterpiece lies succulent lamb shanks, slow-cooked to perfection until they practically fall off the bone. The lamb, infused with the aromatic essence of saffron, turmeric, and cinnamon, delivers a symphony of flavors that dance on your palate.

Phesoliyeh, the star of the show, refers to the use of various beans – often a combination of kidney beans, pinto beans, and chickpeas. These beans not only add a delightful texture but also contribute a subtle earthiness that complements the richness of the lamb.

Fresh herbs such as parsley, cilantro, and dill are generously incorporated, lending a vibrant green hue and an invigorating aroma to the stew. The herbs balance the richness of the lamb and beans, creating a harmonious and well-rounded flavor profile.

To enhance the depth of flavor, dried limes (limoo amani) are added, imparting a tangy and slightly smoky note that is characteristic of many Persian stews. The dish is further enhanced with a touch of tomato paste, which adds a subtle sweetness and brightens the overall color.

Traditionally served with fluffy Persian rice (polo), Phesoliyeh With Lamb Shanks is a complete and satisfying meal that is perfect for a cozy dinner or a special occasion. It’s a dish that invites you to slow down, savor each bite, and appreciate the beauty of simple, wholesome ingredients transformed into a culinary masterpiece.

Whether you are a seasoned connoisseur of Persian cuisine or a curious food enthusiast, Phesoliyeh With Lamb Shanks is a must-try dish that will leave you craving more. Experience the magic of Persian flavors and let this authentic stew transport you to the bustling streets of Tehran.

Phesoliyeh With Lamb Shanks Ingredients

half a kilo of berlotti beans fresh is best3 kilos lamb shanks cut into pieces (i like a lot of meat)2 big brown onions diced2 bunches of coriander finely chopped1 whole head of garlic crushed7 spice1 chicken stock cube1 beef stock cubebayleafcinnamon stickpasatta 1 bottle1 can crushed tomato’schilli (optional)saltghee( ingredients are to my likings you might like to adjust or add more or less)

Method

in a large pot sear shanks in some ghee and then cover with water, add bayleaf , cinnamon stick, 1⁄2 of the chopped onions and let boil until meat is almost falling off the bone should take around 3 hours.For a quicker option you can put them in a pressure cooker for 1⁄2 an hour and they can finish the cooking process in a pot.remove any scum that rises to the surfaceremove shanks from pot and set asidein a sauce pan add 1 tbs ghee fry off the rest of the onion, coriander, chilli (if using) and garlic for 2 minutes and then add to the stock add stock cubes , 7 spice , salt.add the the beans then add the pasatta and crushed tomato canreturn shanks to pot and let it boil until beans are soft and sauce has thickened . I prefer a thicker consistency . Also I dont like to add tomato paste as I feel it gives an acidic taste.serve along side egg noodle rice and a squeeze of lemon juice.