Persian Silvered Almond Stew - BeeaaB - MyBeeaaB
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Kermanshahi Almond Slice Stew is a tasty and very nutritious dish. An excellent source of protein, useful fats, iron and copper, and with one serving of this food, significant amounts of vitamin B12, B2, B3 and vitamin E are supplied to the body.
In this section, the nutritional values after cooking are provided. To view the nutritional values in their raw state, refer to the cooking method.
The weights of food ingredients change during preparation.
ingredients
Food item | Value |
---|---|
Oil, olive, salad or cooking | 3 Tbsp (18 gr) |
Tomato products, canned, paste, with salt | 5 Tbsp (90 gr) |
barberry | 7 Tbsp (42 gr) |
Nuts, almonds sliver | 120 gr |
Spices, saffron | 0.2 gr |
Spices, cinnamon, ground | 1 tsp (2.5 gr) |
Salt, table | 0.5 tsp (2 gr) |
Spices, turmeric, ground | 1 tsp (2 gr) |
Lamb, domestic, composite of trimmed retail cuts, separable lean only, trimmed to 1 4" fat, choice, cooked | 180 gr |
Onions, yellow, stir-fried | 64 gr |
Preparation method
First, we put 3 tablespoons (18 grams) of olive oil in a suitable pot on a low heat, when it is warm, we add 100 grams of precious onions and stir frequently. When the onion softens a little, add 1 teaspoon (2 grams) of turmeric to it, then add 300 grams of lean lamb and fry. Add 5 tablespoons (90 grams) of tomato paste to the raw meat color and fry a little more. After that we add water. When the stew boils, we reduce the heat until it boils. Add salt to the half-cooked meat and wait until the meat is completely cooked. Then soak 120 grams of sliced almonds in boiling water for 15 minutes. After that, we brew 0.2 grams of saffron in a little boiling water. We drain the almonds after 15 minutes and add them to the saffron along with 7 tablespoons (42 grams) of barberry that we roasted for a few seconds and mix well. When the meat is fully cooked and the water reaches the desired level, we add the mixture of sliced almonds, barberry and saffron along with 1 teaspoon (2.5 grams) of cinnamon to the meat, let it cook for 30 minutes until the stew thickens. At the end, we add 1 tablespoon of rose water, wait 10 minutes until the rose water cooks a little with the stew, then the stew is ready.