Lamb Shank Soup with Yellow Split Peas and Meat Paste

Abgusht-e lapeh-o gusht kubideh/Dizzy


Preparation info

  • Makes


    • Difficulty


    • 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.


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


  1. 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.
  2. Add the potatoes, tomatoes, tomato paste, cinnamon, pierced Persian limes, saffron water, and advieh. Cover and continue to