Soup-e Mahicheh (سوپ ماهیچه) — Persian Lamb Shank & Aromatic Vegetable Soup

• 1200 gLamb shanks (2 medium shanks, bone-in)
• 10 gFine sea salt (divided, plus more to taste)
• 2 gGround black pepper
• 3 gGround turmeric
• 30 mlNeutral oil (such as sunflower or grapeseed)
• 300 gYellow onions (finely diced)
• 200 gCarrots (cut into 8 mm dice)
• 150 gCelery (cut into 8 mm dice)
• 250 gTomato (grated or finely chopped)
• 250 gPotato (peeled, cut into 1.5 cm cubes)
• 150 gFrozen green peas (do not thaw)
• 90 gBasmati rice (rinsed until water runs mostly clear)
• 0.2 gSaffron threads (crushed)
• 60 mlHot water (for blooming saffron)
• 30 gFresh parsley (finely chopped)
• 20 gFresh cilantro (finely chopped)
• 45 mlFresh lemon juice (about 1 large lemon, plus more to taste)
• 2400 mlWater (plus more as needed to maintain volume)

Instructions

1. 1

   Pat the lamb shanks dry. Season all over with 6 g salt, black pepper, and turmeric. Heat the oil in a heavy pot over medium-high heat (about 200°C surface heat). Brown shanks 4–5 minutes per side until deeply golden. Transfer to a plate; keep the pot and browned bits.

2. 2

   Reduce heat to medium. Add onions to the same pot and cook 8–10 minutes, stirring, until soft and lightly golden. Add carrots and celery; cook 5 minutes. Stir in the grated tomato and cook 6–8 minutes until it darkens slightly and the mixture looks jammy.

3. 3

   Return the shanks to the pot and add 2400 ml water. Bring to a boil over high heat, then reduce to a gentle simmer (small bubbles, 90–95°C). Skim foam for the first 10 minutes. Cover partially and simmer 90 minutes, turning shanks once halfway through.

4. 4

   Add the potato cubes and the remaining 4 g salt. Continue simmering, partially covered, for 25 minutes, or until potatoes are tender and the lamb is very soft. If the liquid drops below the shanks, add 250–500 ml water to keep a brothy consistency.

5. 5

   Stir in the rinsed basmati rice and simmer 15 minutes, stirring once or twice to prevent sticking. Add the frozen peas and simmer 5 minutes more. The rice should be tender and the soup lightly thickened; adjust with hot water if you prefer it thinner.

6. 6

   Bloom saffron by combining crushed threads with 60 ml hot water; steep 5 minutes. Stir the saffron infusion into the soup and simmer 2 minutes. Turn off heat. Add parsley, cilantro, and lemon juice. Rest 10 minutes, then taste and adjust salt and lemon before serving.