Name: Lamb Shank Soup with Yellow Split Peas and Meat Paste (Abgusht-e lapeh-o gusht kubideh/Dizzy)
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 4 whole dried limu-omani (dried Persian limes)*, pierced, or ¼ cup (60 ml) lime juice; ½ teaspoon ground saffron dissolved in 2 tablespoons hot water (optional); 4 tomatoes, peeled and sliced; 1 teaspoon turmeric; ½ teaspoon freshly ground black pepper; 1 teaspoon advieh (Persian spice mix)*; 2 pounds (900 g) lamb shanks and 1 pound (450 g) breast of lamb; 2 large onions, peeled and quartered; 1 large, white onion, peeled and sliced; 1 cup (200 g) yellow split peas; 1 tablespoon tomato paste; 8 cups (1.9 l) water; 2 teaspoons sea salt; 3 large russet potatoes, peeled and cut into halves; 1 teaspoon ground cinnamon

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

This soup, a popular street and teahouse dish, is also called dizzy, which comes from the name of the ceramic or stone dish in which the soup was traditionally made.

Ingredients

2 pounds (900 g) lamb shanks and 1 pound (450

Asia
Iran
Southeast Asia
Gluten-free
Soup

Method

Place the meat, onions, and water in a large, heavy pot. Bring to a boil, skimming the froth as it forms. Add split peas, turmeric, salt, and pepper. Cover and let simmer for 1½ hours over low heat.
Add the potatoes, tomatoes, tomato paste, cinnamon, pierced Persian limes, saffron water, and advieh. Cover and continue to

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Lamb Shank Soup with Yellow Split Peas and Meat Paste

Abgusht-e lapeh-o gusht kubideh/Dizzy

Ingredients

Method

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