Stew
Abgoosht Zireh
آبگوشت زیره
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Stew
- Where it is eaten
- Provincial
- Serving
- 400 g
Cooking time is not documented in the source, so it is not shown.
Method
Place the meat, legumes, and onion in a pot with water and bring gently to a simmer.
Skim the surface and cook slowly until the ingredients are partly tender.
Add the potatoes, vegetables, tomato, and other listed seasonings and cook until fully soft.
Adjust salt and spices near the end.
Serve the broth separately and mash the solids when that is traditional for the dish.
Cook's notes
Prepare and measure all ingredients before cooking so the steps can proceed without interruption. Match the heat to the cooking method and recheck seasoning before serving.
Background
This item is associated with Kerman's food traditions and southeastern Iran's dry climate, where cumin, dates, nuts, kashk, and shelf-stable ingredients recur in regional cooking.
Nutrition
| Energy | 460 kcal |
|---|---|
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrate | 40 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0167 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods