Traditional Persian Whole Stuffed Lamb (Barreh Doroste)

Prepare the stuffing: Heat a small splash of oil in a pan over medium heat. Add the fried onions and chopped lamb livers, seasoning lightly with salt and black pepper. Sauté until the livers change color and are just cooked.

Stir the tomato paste with ½ cup water until smooth, then add it to the liver mixture. Bring to a gentle boil and cook for 1–2 minutes. Remove from the heat.

Cook the macaroni in boiling salted water until tender. Drain thoroughly and fold it into the liver mixture.

Add the sliced almonds, pistachios, and orange peel. Mix well so the stuffing is evenly combined. Set aside to cool slightly.

Season the inner cavity of the lamb generously with salt and pepper. Fill with the prepared stuffing, pressing gently without overpacking. Sew the opening securely with kitchen twine or needle and thread.

In a large, heavy pot, heat the butter and oil together over medium-high heat. Add the lamb and brown it thoroughly on all sides until deeply golden.

Pour in 2–3 glasses of water, cover the pot, and reduce the heat to low. Simmer gently until the lamb is fully cooked, tender, and still holding its shape. Add more water as needed during cooking.

Taste and adjust the seasoning. Transfer the lamb carefully to a large serving platter.

Serve with the cooking juices spooned over the lamb. If desired, blend the juices with a little tomato paste for a richer sauce and garnish with fried cherry tomatoes and parsley.