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

• 1200 gLamb shanks (2 large shanks, excess surface fat trimmed)
• 600 gChicken breast (2 large breasts, halved lengthwise)
• 300 gYellow onion (1 large, thinly sliced)
• 150 gCarrot (1 large, cut into 2 cm chunks)
• 120 gCelery (2 stalks, sliced 1 cm thick)
• 45 mlVegetable oil (3 tablespoons, divided)
• 70 gTomato paste (about 4 tablespoons)
• 0.5 tspSaffron threads (finely crushed)
• 60 mlBoiling water (to bloom the saffron)
• 1200 mlWater (plus more as needed to maintain a gentle braise)
• 12 gSea salt (2 teaspoons, divided (adjust to taste))
• 1 tspBlack pepper (freshly ground)
• 1.5 tspTurmeric
• 0.5 tspGround cinnamon (optional but traditional with lamb)
• 2 leafBay leaves
• 15 mlLemon juice (1 tablespoon, to brighten at the end)

Instructions

1. 1

   Bloom the saffron: crush the saffron threads to a fine powder, then pour 60 ml boiling water over it. Cover and steep 15 minutes until deeply colored. Meanwhile, pat the lamb shanks and chicken dry; season all sides with 8 g sea salt (about 1 1/3 tsp) and 1 tsp black pepper.

2. 2

   Sear the lamb: heat 30 ml vegetable oil in a heavy pot over medium-high heat until shimmering. Add lamb shanks and brown 4–5 minutes per side (about 12–15 minutes total) to build flavor. Transfer lamb to a plate; reduce heat to medium and keep the browned bits in the pot.

3. 3

   Build the base: add sliced onion to the pot and cook 8–10 minutes, stirring, until softened and golden at the edges. Stir in turmeric and (if using) cinnamon for 30 seconds. Add tomato paste and fry 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet.

4. 4

   Braise the lamb: return lamb shanks to the pot. Add carrot, celery, bay leaves, and 1200 ml water, scraping the bottom to dissolve the fond. Bring to a gentle boil, then cover and reduce to a low simmer. Cook 90 minutes, turning shanks once halfway, maintaining a quiet bubble.

5. 5

   Add chicken and saffron: in a skillet, heat remaining 15 ml oil over medium-high. Sear chicken 2 minutes per side just to color. Add chicken to the pot along with all saffron water. Cover and simmer 35–45 minutes, until chicken reaches 74°C/165°F and lamb is very tender.

6. 6

   Reduce and finish: uncover and simmer 15–25 minutes to thicken the sauce to a glossy, spoon-coating consistency. Skim excess surface fat if desired. Stir in remaining 4 g sea salt (about 2/3 tsp) as needed and 15 ml lemon juice. Rest off heat 10 minutes before serving.