📝 About This Recipe
Narenj Shorwa is a sophisticated jewel of Afghan cuisine, celebrated for its intoxicating aroma and the delicate balance of citrus and savory flavors. This traditional soup features tender pieces of lamb and nutty chickpeas simmered in a broth brightened by the unique, slightly floral bitterness of dried orange peel (Narenj). It is a comforting yet elegant dish that showcases the Afghan mastery of using fruit to elevate hearty meat stews.
🥗 Ingredients
The Citrus Base
- 1/2 cup Dried Orange Peel (Narenj) (thinly sliced julienne, pith removed)
- 1 tablespoon Sugar (to balance the bitterness)
Main Ingredients
- 1 lb Lamb shoulder or leg (cut into 1-inch cubes)
- 2 medium Yellow Onions (finely diced)
- 1 cup Chickpeas (soaked overnight or 1 can drained/rinsed)
- 3 tablespoons Vegetable Oil
- 4 pieces Garlic Cloves (minced)
- 6 cups Beef or Lamb Stock (low sodium preferred)
Spices and Aromatics
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Black Pepper (freshly ground)
- 1.5 teaspoons Salt (adjust to taste)
- 1/4 teaspoon Saffron threads (crushed and soaked in 1 tbsp warm water)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 piece Fresh Lemon (cut into wedges)
👨🍳 Instructions
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1
Begin by preparing the orange peel. If using dried narenj, soak them in warm water for 15 minutes. If using fresh, carefully peel the orange, ensuring no white pith remains, and slice into very thin matchsticks.
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2
Place the orange peels in a small saucepan with 2 cups of water. Bring to a boil, then drain. Repeat this process 2-3 times with fresh water each time to remove the excess bitterness.
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3
In the final boil of the orange peels, add 1 tablespoon of sugar. Simmer for 5 minutes until the peels are slightly candied and softened. Drain and set aside.
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4
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
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5
Add the diced onions and sauté for 8-10 minutes until they are a deep golden brown. This 'piaz' base provides the rich color and depth for the shorwa.
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6
Add the cubed lamb to the pot. Sear the meat until browned on all sides, approximately 5-7 minutes.
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7
Stir in the minced garlic, turmeric, cumin, and black pepper. Cook for 1-2 minutes until the spices are fragrant but not burnt.
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8
Pour in the stock and add the soaked chickpeas (if using canned, wait until the last 20 minutes of cooking). Bring the mixture to a boil.
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9
Reduce the heat to low, cover the pot tightly, and simmer gently for about 60-70 minutes, or until the lamb is fork-tender.
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10
Stir in the prepared orange peels and the saffron water. Season with salt to taste.
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11
Simmer for an additional 10-15 minutes uncovered to allow the flavors to meld and the broth to slightly concentrate.
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12
Taste the broth; it should be savory with a distinct citrus perfume and a hint of sweet-tartness. Adjust seasoning if necessary.
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13
Ladle the hot soup into deep bowls, ensuring each serving has a generous portion of lamb, chickpeas, and bright orange zest.
💡 Chef's Tips
If you cannot find Afghan Narenj, you can substitute with Seville oranges or a mix of orange and grapefruit zest. Always boil the orange peels multiple times; skipping this will make the soup unpleasantly bitter. For a richer broth, use bone-in lamb pieces as the marrow adds incredible body to the shorwa. Don't rush the onions; the deep brown color of the onions is what gives the soup its traditional amber hue. If using a pressure cooker, you can reduce the meat cooking time to 20 minutes before adding the orange peels.
🍽️ Serving Suggestions
Serve with warm, crusty Afghan Naan or flatbread for dipping into the broth. Pair with a side of 'Chutney Sabz' (green chili and cilantro sauce) for a spicy kick. A side of fresh radishes and scallions provides a crisp, peppery contrast to the warm soup. Enjoy with a glass of Dogh (Afghan yogurt drink) to balance the citrus acidity. Finish the meal with a cup of cardamom-infused green tea.