Lamb shank soup with quince and meat paste (Abgusht-e beh) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 75) by Najmieh Batmanglij

  • dried Persian limes
  • lamb shanks
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    A variation of "Lamb shank soup with yellow split peas and meat paste" recipe on same page. Can use "Persian spice mix (Advieh)" recipe on P538 for store-bought advieh spice mix; beef, veal, or turkey for lamb shanks and lamb breasts; chickpeas and kidney beans for split yellow peas; and lime juice for dried limes.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    A variation of "Lamb shank soup with yellow split peas and meat paste" recipe on same page. Can use "Persian spice mix (Advieh)" recipe on P538 for store-bought advieh spice mix; beef, veal, or turkey for lamb shanks and lamb breasts; chickpeas and kidney beans for split yellow peas; and lime juice for dried limes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.