📝 About This Recipe
This sophisticated savory soup, inspired by the bold flavors of the Silk Road, balances the intense tartness of Morello cherries with earthy spices and succulent lamb. Unlike its sweet European counterparts, this dish is a complex interplay of 'Torsh' (sour) and 'Tond' (spicy), creating a vibrant ruby-red broth that awakens the palate. It is a stunning centerpiece that showcases how fruit can be transformed into a deeply savory, aromatic masterpiece.
🥗 Ingredients
The Meat & Base
- 1 lb Lamb shoulder (cut into 1/2-inch small cubes)
- 1 large Yellow onion (finely diced)
- 2 tablespoons Ghee or neutral oil
- 4 pieces Garlic cloves (minced)
The Cherry Infusion
- 3 cups Sour cherries (Morello) (pitted, fresh or frozen)
- 6 cups Beef or lamb bone broth (low sodium)
- 2 tablespoons Pomegranate molasses (for depth and acidity)
Spices & Aromatics
- 1 teaspoon Ground turmeric
- 1 piece Cinnamon stick (3-inch length)
- 1.5 teaspoons Aleppo pepper or red chili flakes (adjust for desired heat)
- 1/2 teaspoon Ground cumin
- 2 teaspoons Kosher salt (or to taste)
- 1 teaspoon Black pepper (freshly cracked)
For Garnish & Finishing
- 1/4 cup Fresh cilantro (roughly chopped)
- 1/2 cup Greek yogurt (full fat, for swirling)
- 1/4 cup Toasted walnut halves (crushed)
- 1 teaspoon Dried rose petals (culinary grade, optional)
👨🍳 Instructions
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1
Heat the ghee or oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
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2
Add the cubed lamb in a single layer. Sear until deeply browned on all sides, about 6-8 minutes. Work in batches if necessary to avoid crowding the pan.
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3
Remove the lamb with a slotted spoon and set aside. In the same pot, add the diced onion and cook for 5 minutes until translucent and golden.
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4
Stir in the minced garlic, turmeric, cumin, and Aleppo pepper. Toast the spices for 1 minute until fragrant, being careful not to burn the garlic.
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5
Return the lamb to the pot and stir to coat the meat thoroughly with the spiced onion mixture.
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6
Pour in the bone broth and add the cinnamon stick. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the lamb is tender.
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7
Add the pitted sour cherries and any juices they may have released. Stir in the pomegranate molasses.
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8
Continue to simmer uncovered for another 15-20 minutes. The broth should thicken slightly and turn a rich, dark crimson.
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9
Taste the broth. Add salt and black pepper as needed. If the cherries are exceptionally tart, you may add a teaspoon of honey to balance, though the goal is a savory-sour profile.
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10
Remove the cinnamon stick and discard.
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11
Ladle the hot soup into warmed bowls, ensuring each serving has a generous portion of lamb and cherries.
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12
Finish each bowl with a dollop of Greek yogurt, a sprinkle of toasted walnuts, fresh cilantro, and a pinch of rose petals for a floral aroma.
💡 Chef's Tips
If you cannot find fresh or frozen sour cherries, use jarred Morello cherries in water (not syrup), but reduce the salt as they can be briny. For a vegetarian version, substitute the lamb with 2 cups of cooked chickpeas and use vegetable broth. Don't skip the searing of the lamb; the Maillard reaction provides the essential savory backbone to balance the fruit's acidity. If the soup feels too thin, crush a few of the cherries against the side of the pot with a wooden spoon to release their natural pectin. Make this a day in advance; the flavors of the spices and cherries meld and deepen beautifully overnight.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough or traditional Persian Barbari bread for dipping. A side of saffron-scented basmati rice makes this a hearty full meal. Pair with a crisp, dry Rosé or a light-bodied Pinot Noir to complement the fruit notes. A simple side salad of cucumbers, radishes, and mint provides a cooling contrast to the spicy broth. Offer extra pomegranate molasses at the table for those who prefer an even punchier sour flavor.