500 g/1 lb 2 oz lamb
750 g/1 lb 11 oz potatoes
200 g/8 oz tomatoes
300 g/12 oz eggplants
200 g/8 oz green beans
1 onion
parsley or cilantro

Cut washed lamb into small pieces (2-3 pieces per serving), put meat into a 2-3 qt pot (preferably clay one). Add thinly sliced onions, peeled and slice potatoes, cut in half tomatoes, cleaned from strings and cut into small pieces green beans, diced eggplants, parsley or cilantro, season with salt and pepper, add 2 cups water. Cover the pot and put into preheated oven to braise for 1 1/2 – 2 hours.

Serve chanahi in the same pot in which it was cooked.

Chicken Chahohbili


1 chicken or 500 g / 1 lb 2 oz lamb
2 onions
2 tbsp tomato puree
1 tbsp vinegar
2 tbsp wine (port, madeira)
2-3 tbsp butter

Wash and chop prepared chicken into small pieces and fry them in shallow pot with heated butter. After that add finely chopped onion, tomato puree, add vinegar, wine, 1/2 cup meat broth, salt, pepper; close lid and braise 1 1/ hours on low heat. Before finishing cooking, add sliced tomatoes.

When serving, put a slice of lemon on each piece of chicken and sprinkle with greens.

Similarly you can make chahohbili with lamb, which is chopped into 3-4 pieces per serving.


500 g/1 lb 2 oz meat
2 onions
2-3 cloves garlic
2 tbsp tomato paste
or 100g/4 oz tomatoes
1/2 cup rice
1/2 cup sour plums

Kharcho is cooked primarily from beef, but lamb can also be used.
Wash meat and cut it into small pieces (about 3-4 per serving).  Put into a stock pot, cover with water and bring to boil. Cook at a simmer, removing foam and scum that rises to the top. After 1 1/2-2 hours add finely chopped onions, crushed garlic, rice, sour plums, season with salt and pepper, and continue cooking for 30 minutes more. Fry tomato paste in butter or in fat skimmed from the broth, and add it to the soup 5-10 minutes before it is cooked.
Add finely chopped dill, cilantro, or parsley leaves just before serving.