Iranian Lamb Dishes

Lamb in Iranian cooking

Lamb is one of the meats most often associated with Iranian cooking, alongside chicken and beef. Persian influence also runs through Kashmiri cooking, including its meat-heavy feasts, described in Jammu and Kashmir food habits. It appears in slow-cooked stews, rice dishes, kebabs, meatballs and hearty one-pot meals. Cooking styles vary by region, so the same word can describe quite different dishes depending on whether you are in the north near the Caspian Sea, in Tabriz in the north-west, or in a central city such as Isfahan.

A few ideas run through many of these dishes. Meat is usually cooked slowly with onions and turmeric. Sour notes often come from pomegranate molasses, dried limes, sour grapes or other tart ingredients. Herbs, nuts and dried fruit feature in many of the richer stews. And almost everything is served with something to soak up the sauce, usually rice or flatbread.

This guide organises the best-known dishes by style so you can decide what to cook, and it covers practical points on cuts, simmering and serving.

Iranian lamb dishes at a glance

Lamb stews (khoresh)

Khoresh is the Persian word for a stew served over rice. Many of them are built on onion, turmeric and a souring or sweetening ingredient, then simmered until the meat is tender.

Fruit, nut and herb stews

Some of the most distinctive Iranian lamb dishes combine meat with fruit, nuts or herbs:

• Khoresh-e pesteh (pistachio stew) is associated with Rafsanjan in Kerman province, a pistachio-growing area, and is often described as a dish for special gatherings.
• Pomegranate and walnut stews reflect the flavours of the Caspian provinces of Gilan and Mazandaran. One example is gamaj kabab, a lamb, herb and walnut stew traditionally cooked in a terracotta pot.
• Khoresh-e rivas is a lamb and rhubarb stew made when rhubarb is in season, balancing rich meat with a fresh tang.
• Khoresh-e kadoo halvaei combines lamb with pumpkin, which adds gentle sweetness.
• Fig and lamb stews exist in modern and traditional forms, usually pairing the fruit with warm spices and walnuts.

If you want a gentle introduction, a walnut and pomegranate molasses stew is a good place to begin. Many home versions use lamb shoulder, ground toasted walnuts, onions, warm spices and pomegranate molasses, simmered slowly with the walnuts stirred occasionally so they do not stick.

Everyday stews with beans and vegetables

Not every khoresh is celebratory. Plainer stews built on lamb, turmeric, tomato and vegetables are common at home. One simple approach is to brown onions, add cubed lamb and a spice mix of turmeric, black pepper and chilli flakes, cover with water and simmer for around two hours, skimming fat from the surface, before stirring in tomato paste near the end. Serve it over basmati rice. Lamb neck stews and tas kabab (lamb with vegetables such as courgette and tomato) follow a similar everyday logic.

Abgoosht (dizi)

Abgoosht, also called dizi, is among the best-known traditional Iranian lamb dishes. The name is often translated as “water meat”, and the basic idea is lamb cooked slowly with legumes and potato in a broth. It is traditionally cooked in individual stone pots called dizi, but a regular pot on the stove works at home.

The dish is usually served in two parts: the broth, often with bread, and the mashed solids. The exact ingredients and serving style differ from household to household.

Rice dishes with lamb

Rice is central to Iranian cooking, and lamb often appears inside it rather than beside it:

• Gheymeh naari is a rice dish with lamb and a tangy pomegranate element, tied to the history of Old Tehran.
• Gheymeh nesar, from Qazvin, is a jewelled rice with small pieces of meat, usually made for special occasions.
• Kadoo polo Sistani combines rice, courgette and lamb and comes from Sistan and Baluchestan.
• Chekdirmeh is a Turkmen one-pot dish of lamb, caramelised onions and tomatoes cooked with rice.
• Sabzi polo Semnani from Semnan layers herbs, rice, meat and black-eyed peas.

For more on the rice side of the meal, see how vegetable-based rice dishes work in our guide to Iran vegetarian food, where dishes such as kadoo polo appear without meat.

Kebabs and pan-cooked lamb

Iranian kebab is not only about charcoal skewers. Regional dishes include:

• Kabab sardashi from Hamedan, a baked kebab cooked in a tray over vegetables with sumac.
• Saj kabab, an Azeri dish cooked on a saj, a round-bottomed pan, in the north-west.
• Kabab torsh, a northern kebab with pomegranate molasses, walnuts and herbs.

These suit cooks without a grill, since several can be made in a pan or in the oven. For the Levantine take on grilled meats, see Levant cuisine recipes.

Meatballs and offal dishes

Koofteh Tabrizi is a very large stuffed meatball from Tabriz, traditionally made with ground meat, rice, split peas and herbs, and simmered in a saffron-tinted tomato broth. The word kufteh is connected to a Persian verb meaning to pound or grind.

Jaghoor baghoor is a traditional dish made from offal, sometimes compared to haggis. It is a more adventurous dish and typically prepared in specific regions. Offal also appears at the morning table in Iran in some places; see our Iran breakfast recipes for hearty options.

Choosing and cooking lamb

• Cuts for stewing: shoulder, neck and leg are commonly recommended, because the slow cooking suits cuts with some connective tissue. Bone-in pieces add flavour.
• Browning: many recipes brown the meat first, though some cooks simply simmer it with onions and spices.
• Skimming: removing fat from the surface of the pot during simmering gives a cleaner-tasting sauce.
• Timing: stews are generally simmered gently for a couple of hours until the meat is tender. Pressure cookers and slow cookers can shorten or lengthen this; follow the instructions for your appliance.
• Safety: cook lamb until it is piping hot throughout, and refrigerate leftovers promptly. Cooked stew will generally keep in the fridge for a few days and can be frozen in portions; reheat until steaming hot.

What to serve alongside

• Rice: plain steamed basmati or saffron rice. Crisp rice from the bottom of the pot (tahdig) is a favourite in many homes.
• Bread: sangak, barbari, lavash or taftoon.
• Fresh herbs and radishes (sabzi khordan): a plate of herbs, radishes and white cheese often sits on the table.
• Yogurt, cucumber salad and pickles (torshi) to cut the richness.

What are the most famous Iranian dishes?

There is no single agreed answer. Chelo kabab (rice with grilled kebab), fesenjan (a walnut and pomegranate stew, usually made with chicken but also made with lamb or meatballs), ghormeh sabzi (herb stew) and abgoosht are among the dishes most often mentioned. Several of the dishes above, such as abgoosht and the fruit and nut stews, are good places to start if you want lamb specifically.

Where to start

• For a first stew: a simple lamb, onion and turmeric stew or a walnut and pomegranate lamb stew.
• For a traditional experience: abgoosht, ideally with bread and fresh herbs.
• For no grill: kabab sardashi or a pan kebab.
• For a meat-free day: try the ideas in our Iran vegetarian food guide.

FAQ

What is a famous lamb dish from Iran?

Abgoosht (dizi) is one of the most widely recognised traditional lamb dishes, and khoresh stews such as khoresh-e pesteh and gheymeh naari are well known in their regions.

What is the best cut of lamb for Persian stews?

Shoulder, neck and leg are commonly used because they stay tender with slow cooking.

Can I make Iranian lamb stew ahead?

Yes. Many stews taste good the next day. Store without garnish, refrigerate promptly, and reheat until steaming hot, adding a little water if it has thickened.

Do all Iranian lamb dishes contain nuts?

No. Walnut and pistachio dishes are well known, but many stews, such as plain turmeric and tomato lamb stew or abgoosht, do not contain nuts. If you are cooking for someone with a nut allergy, check each recipe carefully.