Stew
Torsh Ghalieh
قلیهترش
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 8 h
- 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.
Plan ahead. Soak dried legumes in advance
Method
Soak the dried legumes in advance and drain before cooking.
Sauté onion with oil and spices; add the meat or chicken and lightly brown it.
Add the legumes, herbs, vegetables, or other main ingredients and sauté briefly.
Add the seasoning and enough water, then simmer gently.
Add delicate ingredients such as prunes, unripe grapes, eggplant, or tender herbs later in cooking when appropriate.
When the meat is tender and the sauce has thickened, adjust salt and acidity and serve with rice.
Cook's notes
Cook the stew over low heat at a gentle simmer; adding too much water late in cooking prevents the sauce from concentrating properly. Recheck salt and seasoning near the end.
Background
This item belongs to Luri and Zagros food traditions, connected with pastoral life, saj bread, mountain herbs, kashk, and meat dishes.
Nutrition
| Energy | 390 kcal |
|---|---|
| Protein | 29 g |
| Fat | 18 g |
| Carbohydrate | 28 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: IR0504 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods