Slow-Braised Persian Lamb Shank Stew (Khorak-e Mahicheh) with Saffron and Warm Spices
"**Origin & History** Khorak-e Mahicheh, the iconic Persian lamb shank stew, has long been associated with ceremonial tables and winter feasts across Iran. Rooted in classical Iranian cooking, this dish reflects the ancient Persian mastery of slow braising, where tough, collagen-rich cuts were transformed into luxurious meals through patience and gentle heat. Historically served in royal kitchens and later embraced in family homes, mahicheh became a symbol of hospitality—often paired with fragrant rice to absorb its noble juices. **Comparison & Differentiation — Why This Version** Unlike Western lamb stews thickened with flour or wine, this Persian interpretation relies on whole spices, natural gelatin, and restrained acidity. This premium version distinguishes itself through the use of saffron, cardamom, and cloves—spices more commonly associated with Persian rice and sweets—layered delicately into a savory context. The final enrichment with cream is a refined, modern touch that softens the spice profile and creates a silkier mouthfeel without masking the lamb’s purity. **Sensory Experience & Pro Tips** The finished stew offers spoon-tender lamb that collapses effortlessly, suspended in a glossy, amber-hued sauce perfumed with saffron and warm spice. Aromas of cinnamon and cardamom rise gently, while the cream lends a velvety finish. Serve traditionally with steamed basmati rice, allowing the sauce to pool generously—this is a dish meant to be savored slowly."
Health Benefits
Instructions
Julienne the onion, finely chop the garlic, and peel and purée the tomatoes.
Heat oil in a heavy pot and bloom the cinnamon, cardamom, and cloves until aromatic.
Add garlic and gently sauté until lightly golden.
Add lamb shanks, onion, ginger, chili powder, and salt; sauté until moisture evaporates and the meat is lightly browned.
Pour in water, bring to a boil, then reduce heat, cover, and simmer until lamb is halfway tender.
Stir in tomato purée and continue cooking until lamb is fully tender and sauce thickens.
Gently stir in saffron and cream, warm through without boiling, and serve hot.