This Persian soup is here to nourish your stomach then your soul. It’s a hearty soup because it has meat, beans, potatoes and tomato broth. If you are sitting in an icy cold place, this meal is going to be your meal of the day. No, three meals of the day. Maybe five…
Mister Paya is from Iran. He likes his country’s food. I mean who doesn’t like their own country’s food? Which means I sometimes cook Iranian food for Mister Paya. I don’t want to boast about myself but I cook some good Iranian food. Ahem… Well, according to Mr. Paya and his Iranian friends, I do. Never mind about that.
My recipe today is all about the soup. I did make the bread myself with my own sourdough starter but I am not going to post about the bread here. You can get store bought bread. Best if you can find something that crackles because you are definitely going to soak your bread into the soup and you are definitely going to eat some with the mashed up meat.
Persian Lamb Soup with White Beans and Chickpeas plus Homemade Crackling Bread (Serves 4 person)
- 500g of lamb with bones, chopped in big pieces (about 5x5cm)
- 80g of white beans, soaked overnight
- 80g of chickpeas, soaked overnight
- 2 tomatoes, diced
- 2 potatoes, diced (about 3x3cm)
- 2 medium size onion / 1 big onion, diced
- 5 cloves of garlic, chopped
- 5 tablespoon of tomato paste
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground black pepper
- 1/4 teaspoon of ground cinnamon
- 2 tablespoon of oil
- 1.5 litre of water
- 1 tablespoon of salt and some extra to taste
- Crackling hearty bread to serve
- Some pickles vegetable if you have. I don’t so it’s not in the photo.
- Before you start, please make sure your white beans and chickpeas have been soaked overnight. Else it is going to cost you a lot of time to cook the beans to soft.
- Heat up your big pot (the pot must be able to hold 4 litre or more liquid) in medium heat. Put oil and let the oil heat up. Put in onion and stir fry. Let it cook for 30 seconds. Put in half of the ground turmeric, half of the ground black pepper and a pinch of salt. Continue to fry for about 1 minute.
- Add in the chopped garlic. Fry for about 30 seconds. Be careful not to burn the garlic as it will spoil the taste of the soup taste.
- Add in the lamb meat and fry until the lamb turns to light brown. Add in the rest of the ground turmeric, ground black pepper and ground cinnamon. Continue for about 2-3 minutes.
- Add in the diced tomatoes and continue to cook for about another 2 minutes.
- Add in the tomato paste and mix evenly and add in the water, white beans, chickpeas and potatoes. Turn to high heat and cook until it’s boiling.
- Then turn to low heat and continue to let it cook for about 2 hours. Yes, it takes time because you want soft meat and beans to be mashed up later on.
- After 2 hours, check if the meat is soft. It should separate from the bone easily. Otherwise, I am not sure what meat you have gotten for yourself.
- Season with salt. Continue to cook for about 10 minutes.
- Scoop out the meat and separate the meat from the bones. Get rid of the bones. Scoop out the white beans and chickpeas into a big bowl. Throw the meat in too. Mash it up with your potato masher or like me, I use a pastry masher. It really does the job. Serve on a plate. It is like a dip. A meaty dip.
Scoop yourself a nice hot soup, don’t forget to scoop for the rest. Grab the bread and start!
Note: You must have question about why I use meat with bones instead of just meat. I think using bones in soup makes the soup tastier. That’s why us Chinese likes to cook our soup with pork bone and Japanese also use a lot of bones to make their Ramen broth. If it’s too much work separating the meat off the bones, you can proceed to use just meat.