Dizi (Perisan Lam Chickpea Soup)

Dizi (Perisan Lam Chickpea Soup)

 Fresh Lamb shank (2 lbs)

1 cup chickpeas (Not canned preferably)

1 cup white beans
2 large onions, cut in quarter
3 cloves garlic
4  potatoes, peeled and cut in half
3  tomatoes,  cut in half
5 whole dried lemons, 1 tbs dried lemon powder(garde limoo), found in Persian grocery stores
4 tbs dried tarragon (tarkhoon)  
1/2 tablespoon turmeric
Salt and pepper to taste
Boiled Water, cooled

  1. In a large soup pot place the lamb shanks, add onions, garlic, turmeric and 1 tbs of dried tarragon. Saute the meat until browned. Add 8 cups of water and bring to a boil on high heat. Skim the foam as they come to the surface in the beginning.
  2. Add the limoo amani, chickpeas, beans, salt and pepper.  Cover and cook on medium heat for about an hour,
  3. Add tomatoes and the potatoes to the pot, cover and continue cooking for another hour.
  4. Taste the meat to make sure well cooked. Adjust the seasoning. Remove the pot from the heat. Drain the soup, remove the bones and mash the remaining ingredients using a masher .
To serve, ladle the broth into the serving bowl and spoon the mashed meat and potato mixture onto a serving platter. Serve with fresh parsley, fresh onion or pickles.


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