Meaty Broth Saffron Recipe

Meaty Broth Saffron Recipe is an old Tehran-style abgoosht made with lamb, white beans, mixed nuts, apple, dried apricots, plums and saffron. It is more fragrant and gently fruity than the familiar tomato-and-potato version, yet it is still a slow-cooked savoury broth.

Old Tehran lamb broth with nuts fruit and saffron — Old Tehran lamb broth with white beans, nuts, dried fruit and saffron.

Old Tehran Nut and Saffron Broth

This dish is often called abgoosht-e maghz-dar, or nut-filled abgoosht. The ingredients go into the pot in stages: lamb first, soaked beans next, then peeled nuts and finally the fruit. Saffron is saved for the end.

Preparation: 25 minutes, plus soaking
Cooking: about 2 1/2 hours
Serves: 4

Ingredients

300 g bone-in stewing lamb, such as neck or shank
45 g (1/4 cup) dried white beans
60 g (1/2 cup) mixed walnut, almond, pistachio and hazelnut kernels
4 dried apricots (qaisi)
6 dried Persian stew plums or pitted prunes
1 medium firm apple
1 medium onion
3 tablespoons strong brewed saffron
1 teaspoon fine salt, plus more to taste
Freshly ground black pepper
950 ml (4 cups) cold water, plus more if needed

Prepare a concentrated saffron infusion before the broth is ready. If you are starting with threads, our guide to brewing saffron explains the process.

Soak the Beans and Nuts

Cover the white beans with plenty of cold water and soak for 8–12 hours. Drain and rinse them before cooking. If possible, change the soaking water once.

Put the mixed nuts in a separate bowl and cover with hot water for 20 minutes. Rub off any skins that release easily, particularly from the almonds and hazelnuts. Perfectly bare kernels are not essential, but removing loose skins gives the broth a cleaner finish.

Start the Lamb Broth

Rinse the lamb briefly and pat it dry. Peel the onion and cut it into quarters.

Place the lamb, onion and four cups of cold water in a heavy pot. Bring slowly to a boil and skim away any foam that rises. Lower the heat, partially cover and simmer for about 60 minutes.

The water should move gently. A hard boil clouds the broth and can make the meat fibres tighten before they become tender.

Add the Beans and Nuts

Add the drained white beans to the half-cooked lamb. Continue simmering for 45–60 minutes, until the beans are nearly tender. Older beans can take longer, so judge them by texture rather than the clock.

Add the drained mixed nuts, salt and black pepper. Simmer for another 25–30 minutes. Keep enough liquid in the pot to cover the solids; add hot water in small amounts if needed.

Add the Apple and Dried Fruit

Rinse the dried apricots and plums. Peel and core the apple, then cut it into eight wedges.

Add all three fruits to the pot. Reduce the heat to its lowest setting and cook for 20–25 minutes, until the apple is tender but not dissolved and the dried fruit is plump. Stir gently so the beans and fruit remain intact.

Finish with Saffron

When the lamb pulls easily from the bone and the beans are fully tender, stir in the brewed saffron. Simmer for two minutes, then turn off the heat, cover and rest for five minutes.

Taste the broth and adjust the salt and pepper. Do not add lemon automatically: the apple, apricots and plums provide their own delicate balance.

How to Serve This Abgoosht

Ladle the saffron broth into bowls and serve it with torn flatbread. The lamb, beans, nuts and fruit can be presented alongside or lightly crushed together, according to preference. Remove all bones before mashing or serving the solids.

Because nuts are central to this version, tell guests clearly if allergies are a concern. Cool leftovers promptly and refrigerate in a covered container for up to three days; reheat the broth and solids together over low heat.