Iranian sliced ​​stew



300 grams of red meat

Butter 1 tbsp

1 barberry barberry

1 onion

Tomato paste 2 tbsp

 Rose 5 tbsp

Brew saffron 1 cup

Cut large almonds 250 g

 Cinnamon stick 1 small piece

Salt and turmeric in the required amount




Preparation: Chop the onion and beat the turmeric and fry in some oil until soft, then add the minced meat, fry until the color of the meat changes.




After changing the color of the meat, add the tomato paste, fry for a few minutes, then pour 4 glasses of water and close the pot to cook the meat over a gentle heat.




Soak sliced ​​almonds in warm water for about 10 minutes to soften, then soak for 5 minutes in saffron (soak a small amount of saffron and dissolve in boiling water and put on steam for 15 minutes to brew and color). .




When the stew water is low, add the sliced ​​almonds, saffron and cinnamon stick (it should be about the size of a finger strap on the stew), reduce the heat very low and put the stew on the heat for about 30 minutes.




After this time, add barberry, rose and butter to the stew and let it simmer for another 30 minutes on low heat and in the open. After cooking, remove the cinnamon stick and measure the salt, then pour into a bowl. And serve with rice.




Tips: For this stew, it is better to use mutton. If the stew water is high after cooking, increase the heat a little so that the excess water evaporates.




The reason for using cinnamon stick instead of cinnamon powder is because the color of the stew does not darken; If you wish, you can add a few Omani lemons with the addition of almond slices.

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