Stew
Semnan Almond Stew
خورش بادام سمنان
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
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
The source records these as one list, but some entries are probably alternatives rather than all required — a choice of meat, for example. Read the list as options until it has been reviewed, and treat the quantities and nutrition as covering one version only.
Quantities below make about 4 servings (Estimated)
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Sauté onion and spices.
Add the meat or main ingredients and sauté briefly.
Add liquid and seasoning.
Simmer gently until tender and the sauce thickens.
Adjust final seasoning.
Cook's notes
Keep the stew at a gentle simmer and avoid adding a large amount of water late in cooking so the sauce can concentrate properly.
Background
This item is associated with Semnan and the southern Alborz, where food traditions reflect both mountain and desert climates, orchard produce, and grains.
Nutrition
| Energy | 405 kcal |
|---|---|
| Protein | 26 g |
| Fat | 23 g |
| Carbohydrate | 24 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: IR0604 · Evidence: B (Officially supported)
Open the source page https://www.visitiran.ir/province/semnan-province