Shadi's Soup-e Mahicheh

1. Heat olive oil in a 4-quart Dutch oven or other heavy-bottomed pot over medium heat. Add onion; cook until translucent, about 5 minutes. Add garlic; cook 1 minute more. Add lamb shank and sear until lightly browned on all sides, about 6 minutes total.

2. Add the water, turmeric, and pepper. Bring to a boil. Reduce heat and simmer, covered, until lamb is almost cooked, about 40 minutes.

3. Add carrot, lentils, and rice. Cover and cook 20 minutes more. Stir in spinach, parsley, and cilantro. Cook over medium-low heat 10 minutes more.

4. Remove lamb shank and let cool slightly. Separate meat from bone, shred it into medium pieces, and return it to the soup.

5. Season with salt and additional black pepper as needed. Add lemon juice just before serving.

Cook's Note:

You can use brown lentils instead of green.

Editor's Note:

This is part of a special feature in our February-March 2022 magazine issue. See the magazine for more recipes!