Iranian Wash Day Stew
Transport your taste buds to a cozy Iranian kitchen with this heartwarming and aromatic Iranian Wash Day Stew. A rich medley of tender lamb shank, vibrant beets, hearty chickpeas, and golden potatoes simmered to perfection, this dish is infused with the bold flavors of dried limes, turmeric, and an herbaceous trio of parsley, cilantro, and mint. Traditionally slow-cooked, this rustic one-pot meal is both comforting and complex, with a tangy citrusy undertone that sets it apart. Perfect for family gatherings or a leisurely weekend meal, it’s best served with Persian flatbread or a bed of fluffy basmati rice to soak up every delicious drop. Wholesome, nourishing, and deeply satisfying, this authentic stew is your gateway to exploring the essence of Persian cuisine.
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Recipe Information
Ingredients
- 500 grams Lamb shank or stew meat
- 200 grams Bone-in lamb stew bones
- 2 medium Yellow onion
- 3 medium Beets
- 3 pieces Dried limes (limoo amani)
- 1 cup Chickpeas
- 2 medium Potatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 6 cups Water
- 0.5 cup Fresh parsley (chopped)
- 0.5 cup Fresh cilantro (chopped)
- 0.25 cup Fresh mint (chopped)
- 2 tablespoons Fresh lemon juice
Instructions
Rinse the chickpeas and soak them overnight in a bowl of water. Drain before use.
In a large heavy pot or Dutch oven, heat a drizzle of oil over medium heat. Add the lamb shank and stew bones. Sear for about 5 minutes until lightly browned on all sides. Remove from the pot and set aside.
Peel and finely chop the onions. In the same pot, add the chopped onions and sauté until they become translucent, about 5 minutes.
Sprinkle in the turmeric and black pepper, stirring to coat the onions in the spices.
Return the lamb shank and bones to the pot. Add the soaked chickpeas and pour in enough water to cover the mixture (about 6 cups). Bring the pot to a boil, then reduce the heat to low to simmer.
Peel and slice the beets into thick rounds. Add them to the pot along with the dried limes, slightly puncturing each lime with the tip of a knife to release their flavor.
Cover the pot with a lid and let it simmer gently for 2 hours, stirring occasionally and skimming off any foam that rises to the surface.
Peel the potatoes and cut them into large chunks. Add the potatoes to the stew along with the tomato paste, salt, and chopped fresh herbs (parsley, cilantro, and mint). Stir well.
Continue to simmer the stew for another hour, or until the meat becomes tender and falls off the bone, and the potatoes are soft.
Taste and adjust seasoning with additional salt and lemon juice if needed.
Remove the dried limes, bones, and any excess solids. Serve the stew hot, ladled into bowls alongside Persian flatbread or rice.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.2 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 967 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
