Chef Palak Patel researched the spring festivals of India, Iran and Uzbekistan to develop recipes celebrating warm weather. These are some of the most ancient celebrations of humankind, marking the ancient new year…aka the start of spring.

Nowruz in Iran is a time when families prepare hearty and joyful dishes to enjoy together. This Persian Lamb and Kidney Bean Stew is one example of how people celebrate the return of good weather. The dishes are abundant, full of flavor, and very satisfying. Serve this with Persian Jeweled Rice for a bountiful Nowruz spread.

What is Nowruz?

Nowruz is an ancient celebration in the Caucasus, Central Asia, and South Asian regions, all of which have influences from ancient Peria. Nowruz’s roots are in Zoroastrianism, a religion that predates the Abrahamic faiths. It’s a holy day for Baha’i and Shia Muslims, but is often a secular holiday families use to gather together and celebrate what they’re grateful for. One way to celebrate gratitude is through a stew, where all different ingredients come together to make a delicious whole. This Persian Lamb and Kidney Bean Stew is shareable with as many people as you’d like to invite over, celebrating how warmer weather often precipitates togetherness.

Persian Lamb and Kidney Bean Stew

Author: Palak Patel

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Description

A hearty stew to share for Nowruz.

Ingredients

Scale

3 lamb shanks (about 3–4 lb total)
¼ cup grapeseed oil or canola
2 medium onions, thinly sliced
3 large carrots, peeled, cut into 1/4-inch-thick rounds
4 garlic cloves, minced
4 dried Omani limes, punctured with a sharp knife
¼ tsp saffron threads
1 tsp ground turmeric
1, 750 ml bottle dry red wine
1, 28 oz can diced tomatoes with juices
1, 14 1/2 oz can low-sodium chicken broth
1, 14 1/2 oz can low-sodium beef broth
3 cans kidney beans, rinsed
Kosher salt to taste
Freshly ground black pepper
5 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
2 tsp grated lemon peel

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Instructions

Sprinkle shanks with kosher salt and fresh pepper. Working in batches, heat two tablespoons of oil in a heavy large pot over medium-high heat. Add shanks to the pot and cook until brown on all sides, about 8 minutes. Transfer shanks to a bowl and rest.
In an extra-large dutch oven, add onions, carrots, and garlic to the pot and sauté until golden, about 10 minutes. Add remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 1 ½ hour.
Remove the lid and simmer until meat is very tender, about an hour longer.
Transfer shanks to platter; tent with foil. Boil juices in a pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.