Persian Lamb and Chicken Stew with Saffron Garniches (Khorak Mahicheh va Morgh)

Rinse the lamb shank under cold water and pat it completely dry. Season lightly with salt and black pepper.

In a large, heavy-bottomed pot, heat the oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5–7 minutes until soft and lightly golden.

Place the lamb shank on top of the vegetables. Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor.

Add enough water to partially cover the lamb. Season with salt and pepper, reduce the heat to low, cover, and let it simmer gently until the lamb is very tender and nearly falling off the bone.

Meanwhile, in a separate pot, cook the chicken breast with a small amount of oil, salt, pepper, and a little water. Simmer gently until fully cooked and tender, then set aside.

During the final 10–15 minutes of cooking the lamb, stir in the saffron water to infuse the stew with aroma and color.

Transfer the cooked lamb shank and chicken breast to a serving platter. Arrange the peas, corn, bell peppers, dried apricots, red cabbage, tomatoes, and potatoes around or over the meat.

Serve warm, allowing diners to combine the rich stew with the fresh and sweet garnishes in each bite.