How to Make Royal Pottage

This pottage is always thought of as one of the best Persian pottages since its ingredients are the best found in markets.

Ingredients:

1 Lamb scrag (neck) cut to pieces
1 medium onion cut in four pieces
1 cup white (cannellini) beans
1 cup lentils
1/2 cup kidney beans
1/2 cup chickpeas
1/2 cup rice
750 pottage herb mix, finely chopped
(Equal parts parsley, chives, coriander, spinach, tarragon and (optional) summer savory leaves)
4 tablespoons vegetable oil
Salt, pepper and turmeric powder to taste

How to:

1. Soak all beans in cold water in separate bowls overnight. It is best that you change the water at least twice during this time. Drain the beans. In a big pan bring 4 cups of water and a pinch of salt to boil and add all the beans. Cook for 2 hours or until completely tender. You can use a pressure cooker.
2. Heat oil in a medium saucepan. Put lame and onions in the hot oil and frequently turn until brown on all sides. Add turmeric powder and pepper. Wait for 5 minutes then add 4 cups of water and cook for 2hours until lamb is completely cooked. Add rice with one cup of water and cook for one more hour. You can use a pressure cooker.
3. Once the beans are cooked through drain them but save the liquid. Pound half the beans using a pestle and mortar. Smash the rest of them slightly to achieve a coarser texture. Return to pot, add the reserved stock and cook on medium heat for 30 minutes.
4. Pull the meat off the bones of the lamb and again pound, along with the onions, using the pestle and mortar.
5. Mix the lamb stock, the pounded meat and the chopped mixed herbs to the pot and stir well. Add salt. Cook for one more hour or until the pottage thickens. Garnish with crispy onions. Enjoy!