Go Back

Persian Lamb Stew With Rice

Rich, tender lamb simmered with warm Persian spices and tomatoes, served over fluffy basmati rice. a cozy, aromatic stew that brings authentic Iranian comfort to your table
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Rice Soaking Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Middle Eastern, Persian
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Lamb Stew
  • 1.5 pounds lamb shoulder or leg cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 4 cups water or light broth
Rice
  • 2 cups basmati rice rinsed and soaked for 20 minutes
  • 2 tablespoons butter or oil for cooking rice

Equipment

  • Large Pot
  • Wooden Spoon
  • Rice Pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and lightly golden.
  2. Add the garlic and stir for 30 seconds until fragrant.
  3. Add the lamb pieces to the pot. Stir and brown them on all sides to build deep flavor.
  4. Stir in tomato paste, turmeric, cumin, cinnamon, salt, and pepper. Mix well so the lamb is fully coated.
  5. Pour in the water or broth. Bring to a gentle boil, then lower the heat, cover, and simmer for 90 minutes until the lamb is very tender.
  6. Meanwhile, rinse and soak the basmati rice for 20 minutes. Drain well.
  7. Cook the rice with butter or oil and a pinch of salt until fluffy.
  8. Serve the Persian Lamb Stew over hot rice, spooning extra sauce on top.

Notes

Do not rush the simmering time — slow cooking keeps the lamb soft. Choose lamb with some fat for better texture. Add saffron or dried lime powder for extra aroma. The stew tastes even better the next day.