🍽️Stew

Persian Clay-Pot Lamb and Vegetable Stew (Khorak Goosht-e Bareh)

Name: Persian Clay-Pot Lamb and Vegetable Stew (Khorak Goosht-e Bareh)
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 1.2 kg lamb, cut into 2–3 cm pieces; 1 tablespoon vegetable oil; 250 g green beans, cut into large pieces; 2 small zucchini, sliced; 2 potatoes, roughly chopped; 2 bell peppers, roughly chopped; 3 tomatoes, roughly chopped; 2–3 medium onions, sliced; 2 garlic cloves, sliced; 1 teaspoon dried thyme; Salt, black pepper, and red pepper, to taste

"Unlock the timeless secrets of Persian slow-cooking with this rustic, one-pot masterpiece featuring butter-tender lamb and a garden of vibrant vegetables."

Prep:25 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1.2 kg lamb, cut into 2–3 cm pieces
1 tablespoon vegetable oil
250 g green beans, cut into large pieces
2 small zucchini, sliced
2 potatoes, roughly chopped
2 bell peppers, roughly chopped
3 tomatoes, roughly chopped
2–3 medium onions, sliced
2 garlic cloves, sliced
1 teaspoon dried thyme
Salt, black pepper, and red pepper, to taste

🌱 Gluten-Free🌱 Dairy-Free🌱 High-Protein🌱 Halal⚡ Medium

❤️Health88%

😋Taste94%

🥳Joy90%

👨‍🍳Difficulty35/100

📜 The Story

This dish stems from the ancient Iranian tradition of slow-cooking in earthenware vessels, a technique designed to tenderize tougher cuts of meat while preserving the nutrients of seasonal vegetables. It is a rustic cousin to the more famous 'Abgoosht,' focusing on a concentrated braise rather than a thin broth to highlight the natural sweetness of the lamb.

🧬 Flavor DNA

🍋Sour

3/10

🧂Salty

5/10

🌶️Spicy

3/10

🍯Sweet

4/10

🍄umami

9/10

☕Bitter

1/10

✨ Sensory Profile

"A captivating aroma of earthy thyme and slow-rendered lamb wafts from the pot the moment the seal is broken. The meat is exceptionally succulent, yielding effortlessly to a fork, while the layered vegetables create a vibrant, silken tapestry of colors and concentrated savory juices."

Chef's Mastery

💡

The Secret

For the most authentic results, seal the lid to the pot using a simple flour-and-water dough paste; this creates a pressurized steam environment that mimics a traditional 'Dizi' oven.

⚠️

Avoid This

Lifting the lid to check on the progress too early, which allows the essential steam and pressure to escape, potentially drying out the lamb.

❄️

Storage

Store leftovers in an airtight container for up to 3 days; the flavors deepen overnight, though the vegetables will become softer upon reheating.

Instructions

Preheat the oven to 160°C (320°F).

Wash, peel if needed, and cut all vegetables into rustic, medium-sized pieces to ensure even cooking.

Lightly grease the inside of a clay pot or deep oven-safe dish with the vegetable oil.

Arrange the lamb pieces evenly at the bottom of the pot and sprinkle with the dried thyme.

Layer the vegetables over the lamb in the following order: green beans, onions, zucchini, bell peppers, potatoes, and tomatoes on top.

Season generously with salt, black pepper, and red pepper. Drizzle any remaining oil lightly over the vegetables.

Cover the pot tightly with its lid. Traditionally, the rim is sealed with dough to trap steam, but a snug-fitting lid works well.

Place the pot on the lower rack of the oven and bake for 1 to 1½ hours, until the lamb is tender and the vegetables are fully cooked. Avoid exceeding 2 hours to prevent scorching.

Remove from the oven and let rest for a few minutes before serving hot, directly from the pot.