Persian Lamb and Lentil Khoresh with Dried Apricots and Lemon

Khoresh, the Persian tradition of slow-braised stews, is built for patience — lamb cubes browned first, then simmered low and long with lentils, warm spices, and dried apricots until everything turns tender and richly flavored. The apricots soften into the sauce and add a gentle sweetness against the turmeric and cinnamon.

Both lamb and lentils bring meaningful iron to this dish, and we stir fresh lemon juice in near the end of cooking so its vitamin C is still active when it reaches the table — a simple step that helps your body absorb more of the iron from the meat and lentils together.

Serve it over brown rice with a scatter of fresh mint on top. It's a dish that rewards a slow Sunday afternoon and reheats beautifully the next day, the flavors only settling in further.