By eatmundo · August 4, 2026
🇮🇷AI-generated imageSame ingredients, elsewhere in the world
6 matchesDishes from other countries' kitchens, made from the same core ingredients as Chelow Mahicheh. The percentage is the share of ingredients the two recipes have in common.
MrouziaIn Morocco · same ingredients· Same technique60%
Lamb Tagine with Caramelized OnionsIn Morocco · same ingredients59%
Beg AlichaIn Ethiopia · same ingredients57%
An exquisite, slow-cooked Persian lamb shank dish infused with the luxurious aroma of saffron and cinnamon. The meat becomes so tender it falls off the bone at the mere touch of a fork.
According to eatmundo's ingredient comparison, the closest dish to Chelow Mahicheh from another cuisine is Mrouzia (Morocco): the two share 60% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Rinse 540 g basmati rice in several changes of cold water until the water runs clear, then leave it to soak in 1500 ml cold water with 15 g salt. Season the 6 lamb shanks liberally with salt and black pepper on all sides.
- 2
Heat 3 tablespoons of the oil in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the lamb shanks in batches until deeply browned, then set them aside.
- 3
In the same pot, add the 3 large sliced onions and sauté for 8-10 minutes until they become golden and soft.
- 4
Stir in the 6 cloves of minced garlic, 2 teaspoons of turmeric, and 1 cinnamon stick, cooking for another minute until the kitchen smells aromatic.
- 5
Place the seared lamb shanks back into the pot, nestling them into the onion base, and add 2 cups of hot water.
- 6
Cover the pot tightly and simmer over low heat for 90-120 minutes, turning the meat once halfway through, until the shanks are fork-tender. About 60 minutes before the meat is done, make the chelow: bring 3000 ml water with 30 g salt to a rolling boil, drain the soaked rice, and boil it for 6 minutes until the grains are soft outside but still firm in the centre. Drain it in a fine sieve and rinse briefly with lukewarm water. Heat the remaining 3 tablespoons of oil in a heavy non-stick pot, spoon the rice in loosely as a mound, and poke 5-6 holes down to the bottom with the handle of a wooden spoon. Wrap the lid in a clean kitchen towel and cover tightly. Cook on medium heat for 10 minutes, then on low heat for 45 minutes until the rice is fluffy and a golden crust (tahdig) has formed on the bottom.
- 7
Dissolve the 1 teaspoon of ground saffron in 60 ml boiling water and let it steep for 10 minutes. Pour half over the meat during the last 15 minutes of cooking. Mix the other half with 2 large spoonfuls of the cooked rice to make a saffron-yellow rice.
- 8
Turn the chelow onto a platter and scatter the saffron rice over the top. Break the tahdig into pieces and arrange them around it. Serve the lamb shanks alongside, with the rich, reduced onion sauce spooned over.
Frequently Asked Questions
What is Chelow Mahicheh?
Chelow Mahicheh is an Iranian dish consisting of slow-cooked lamb shank served with saffron-infused steamed rice. It is a staple of Persian cuisine typically reserved for formal gatherings, celebrations, and festive meals.
What is the best way to handle the saffron?
Grind the saffron threads into a fine powder and steep it in boiling water for 10 minutes. Use half to finish the lamb in the last 15 minutes and the other half to colour part of the steamed rice.
Can I use a slow cooker for this?
This recipe is cooked on the stovetop: after searing the meat and sautéing the onions, cover the pot tightly and simmer over low heat for 90-120 minutes until the shanks are fork-tender.
Why is searing the meat important?
Searing caramelizes the surface of the lamb (Maillard reaction), adding essential depth and richness to the final sauce.
How do I know when it is done?
The meat is ready when it is completely loose and begins to fall away from the bone with just a light tug.
🇮🇷AI-generated image
