Lamb Shank and Chickpea Soup

Name: Lamb Shank and Chickpea Soup (Abgusht-e Nokhod/Dizzy)
Prep time: 10 min
Cook time: 3 h 15 min
Total time: 3 h 25 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: 4 teaspoons fine sea salt; 1 teaspoon freshly ground pepper; 2 large onions, peeled and quartered; 2 cloves garlic, peeled and sliced; Fresh herb platter/sabzi khordan; 1 cup/200 g dried chickpeas, soaked in water with ½ teaspoon sea salt overnight, drained and rinsed (if using canned chickpeas, drain and add in step 2, and reduce water to 10 cups); 2 lb/900 g lamb shanks; Sangak, lavash, or pita bread; 1 lb/450 g breast of lamb; 1 teaspoon ground cinnamon; 1 tablespoon tomato paste; 3 cups/600 g peeled tomato puree (about 3 large tomatoes), or canned peeled tomatoes; 1 teaspoon ground cumin; 1 teaspoon ground cardamom; 2 large/1 kg russet potatoes, peeled, and halved; 2 teaspoons turmeric; ½ teaspoon ground saffron threads; 1 large white onion, peeled and sliced; Pickled pickle/torshi; 6 whole dried Persian limes, pierced

Abgusht-e Nokhod/Dizzy

Preparation info

Serves:
6

Difficulty
Complex
Ready in
3 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This soup, long popular as a teahouse favorite, is called dizzy, from the name of the ceramic or stone pot in which it is traditionally cooked. Dizzy is popular throughout Iran but varies from region to region (for some of the variations). In downtown Tehran, I visited the renowned Dizzy Restaurant with friends, which inspired me to adapt this recipe.

Ingredients

Asia
Iran
Tehran
Soup

Ingredients

Method