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Persian Beef Broth Soup

Serves 4 to 6 Soup meat, Soups

Persian Beef Broth Soup

Persian Beef Broth Soup is a staple of home kitchens across Iran, where it's lovingly prepared for family meals. This version captures the essence of a Persian household, where cooking is guided by intuition rather than strict measurements. No special occasion is required to bring this comforting dish to the table—it's a simple, everyday delight that speaks to the heart of Persian home cooking.

The soup should be rich and full-bodied, with the robust flavor of beef shank mingling with the sweetness of slow-cooked onions and carrots. Generous seasoning by hand ensures each bowl is perfectly balanced, while the warmth of the broth provides a soothing embrace. It's meant to be shared, inviting everyone to savor its comforting depth.

Ingredients

  • 600 gbeef shank — cubed
  • 1onion
  • 2carrots
  • 1.8 Lbeef broth
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Start by heating 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Peel and finely chop 1 onion, then add it to the pot. Stir occasionally, letting the onion soften and become translucent, which should take about 5 minutes. Be careful not to let the onion brown, as this could alter the soup's flavor.
  2. While the onion is cooking, peel and slice 2 carrots into rounds about 1/4 inch thick. Once the onion is ready, add the carrots to the pot. Stir them into the onions and allow them to cook for another 3 minutes, just until they begin to soften slightly.
  3. Next, add 600 g of beef shank to the pot. Sear the meat on all sides until it is browned, which will enhance the flavor of the broth. This should take about 5 minutes, and you should notice a rich aroma as the beef browns.
  4. Pour in 1.8 liters of beef broth, ensuring that the meat and vegetables are fully submerged. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer.
  5. Allow the soup to simmer gently for about 1.5 to 2 hours. The beef should become tender and easy to pull apart with a fork, and the carrots should be soft but not mushy. The broth will develop a deep, savory flavor as it cooks.
  6. Taste the soup and season with fine sea salt and black pepper to your liking. Adjust the seasoning gradually, tasting as you go to ensure the flavors are balanced. Serve the soup hot, garnished with a drizzle of oil if desired, and enjoy it as a comforting, shared meal.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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