Mahiche is a classic Persian dish featuring slow-braised lamb shank, infused with saffron, onions, and aromatic spices. The name mahiche translates to “meat from the lower leg,” referring to the shank, a cut of meat that becomes irresistibly tender when cooked low and slow.
This dish is a centerpiece of Persian feasts and celebrations, often served with baghali polo (dill and fava bean rice) or saffron rice. It’s a dish that embodies Persian cooking’s philosophy of patience and precision, where time allows the flavors to fully develop.
In traditional Persian households, Mahiche is often prepared for special occasions, including Nowruz (Persian New Year) or large family gatherings. The slow-cooking method ensures the meat falls off the bone, while saffron and cinnamon add a rich, golden depth to the dish.
Ingredients
For the Mahiche:
Lamb shanks – 4 pieces (around 1.5 kg total)
Onion (large, finely chopped) – 2
Garlic (minced) – 3 cloves
Tomato paste – 2 tbsp
Water or beef broth – 4 cups (10 dl)
Vegetable oil or butter – 3 tbsp
Saffron (dissolved in 2 tbsp hot water) – A generous pinch
Turmeric – 1 tsp
Cinnamon stick – 1
Cardamom pods – 3 (optional)
Dried limes (limoo amani, pierced with a fork) – 2 (optional, for tanginess)
Salt and black pepper – To taste
For Garnish (Optional):
Slivered almonds or pistachios
Pomegranate seeds (for a sweet contrast)
Directions
Sear the Lamb Shanks:
Heat 2 tbsp of oil in a large pot over medium-high heat. Sear the lamb shanks on all sides until golden brown. Remove and set aside.
Build the Base:
In the same pot, add 1 tbsp oil and sauté the chopped onions until golden brown. Stir in the garlic and turmeric, cooking for another minute until fragrant.
Add the Liquids & Spices:
Stir in the tomato paste and cook for 2 minutes to enhance the flavor. Add water or beef broth, the cinnamon stick, cardamom pods, dried limes (if using), salt, and black pepper. Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Slow-Braise the Meat:
Cover and simmer on low heat for 3 hours, turning the shanks occasionally. In the last 30 minutes, stir in the saffron water for maximum flavor and color. The meat should be fork-tender and easily pull away from the bone.
Serve:
Plate the mahiche with the sauce drizzled over it.Garnish with slivered almonds, pistachios, or pomegranate seeds if desired. Serve with baghali polo (dill and fava bean rice) or chelo (steamed Persian rice).
