Khorak Mahicheh va Morgh (خوراک ماهیچه و مرغ) — Saffron-Infused Lamb and Chicken Stew

• 2⅝ lbLamb shanks (2 medium shanks, trimmed of excess surface fat)
• 1⅓ lbChicken breast (cut into 3 large pieces)
• 8.8 ozYellow onion (1 large, thinly sliced)
• 5.3 ozCarrot (1 large, cut into thick coins)
• 4¼ ozCelery (2 stalks, sliced)
• 2 tbspVegetable oil (about 2 tbsp)
• 2⅛ ozTomato paste (about 4 tbsp)
• ⅓ gSaffron threads (about 1/2 tsp, finely ground)
• ¼ cupHot water (for saffron) (to bloom saffron into saffron water)
• 5.1 cupWater (plus up to 300 ml as needed during braising)
• 12 gSea salt (about 2 tsp, divided)

Instructions

1. 1

   Bloom the saffron so its aroma fully opens. Grind the saffron threads to a fine powder, pour 60 ml hot water over it, and cover for 10 minutes so the liquid turns deep orange-red.

2. 2

   Build a strong base by sautéing the aromatics. Heat the vegetable oil in a heavy pot over medium heat, then add the sliced onion and cook for 10 minutes until soft and lightly golden, stirring every 1–2 minutes.

3. 3

   Toast the tomato paste to remove rawness and deepen color. Add the tomato paste to the onions and cook for 3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than sharp.

4. 4

   Start the braise with the lamb for maximum tenderness. Add the lamb shanks, turning them in the onion-tomato mixture for 2 minutes so they are well coated, then add the carrot and celery and stir for 30 seconds.

5. 5

   Simmer gently and keep the pot partially covered for a glossy reduction. Add 1200 ml water and 8 g sea salt, bring to a boil for 3 minutes, then reduce to a very gentle simmer, cover with the lid slightly ajar, and cook for 90 minutes, turning the shanks once halfway through.

6. 6

   Add chicken at the right time so it stays juicy. Nestle the chicken breast pieces into the simmering sauce, keeping them mostly submerged, and cook for 25 minutes at a gentle simmer while maintaining small, steady bubbles.

7. 7

   Finish with saffron water for fragrance and a regal color. Stir in all the saffron water and the remaining 4 g sea salt, then simmer uncovered for 20–30 minutes until the sauce is thick enough to lightly coat a spoon and the lamb is fork-tender.

8. 8

   Rest briefly so the meat stays succulent when served. Turn off the heat, cover fully, and rest for 10 minutes, then skim 1–2 tbsp of surface fat if desired and serve the lamb shanks and chicken with plenty of saffron-tomato sauce.