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Shadi's Soup-e Mahicheh
Shadi's Soup-e Mahicheh
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Healing Persian lamb and lentil soup served with a vibrant side of green onions, radishes, and fresh herbs like parsley, mint, and basil.
Ingredients:
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 (1 pound) lamb shank, excess fat removed
  • 6 cups water
  • 1 teaspoon ground turmeric
  • 1 large carrot, chopped
  • 0.5 cup green lentils
  • 0.333 cup rice
  • 2 cups chopped fresh spinach
  • 0.5 cup chopped fresh parsley
  • 0.5 cup chopped fresh cilantro
  • 1 medium lemon, juiced
Instructions:
  • In a 4-quart Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Sauté onion until translucent, about 5 minutes. Stir in garlic and cook for 1 more minute. Add lamb shank and sear until browned all over, around 6 minutes.
  • Combine water, turmeric, and pepper in a pot and bring to a boil. Reduce heat, cover, and simmer until lamb is nearly cooked, approximately 40 minutes.
  • Combine the carrot, lentils, and rice in the pot and cook covered for an additional 20 minutes. Add in the spinach, parsley, and cilantro and continue cooking over medium-low heat for 10 more minutes.
  • Cool the lamb shank slightly, then shred the meat into medium pieces, returning it to the soup.
  • Taste and adjust seasoning with salt and more black pepper, if desired. Squeeze fresh lemon juice just before serving.

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