Shorgoghal (şorğoğal)

Instructions

1. Cut the meat into pieces and brown it in the oil in a large casserole for 5 minutes.
2. Add the sliced onions and let them soften for 5 minutes, then stir in the tomato paste and paprika.
3. Pour in the water, bring to a boil and skim the surface.
4. Add the diced tomatoes, sliced carrots and chickpeas, then cover and simmer for 30 minutes.
5. Add the diced potatoes and bell pepper, then continue cooking for 20 minutes.
6. Steep the saffron in a spoonful of hot water and pour it into the soup at the end of cooking.
7. Adjust the seasoning and serve hot with fresh herbs.