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- ½ lb lamb shoulder, trimmed of fat and finely chopped
- 1 ½ tablespoon olive oil
- 1 large red onion, minced
- Salt
- 8 cups water
- A generous pinch of saffron or 2 tablespoons saffron water (see “how to” in post)
- ½ teaspoon freshly ground black pepper, more to taste
- 2 (15-ounce) cans chickpeas, rinsed and drained
- ½ cup brown basmati rice
- 1 cup red lentils, picked over and rinsed
- 4 cups thinly sliced kale, stems removed
- 1 1/2 lbs strained or pureed canned tomatoes
- ½ cup minced fresh flat leaf parsley, more for garnish
- ½ cup minced fresh cilantro, more for garnish
- 1 tablespoon tomato paste
- 1 tablespoon spicy smoked paprika
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