Recipe for pepper broth in Hamedan Iran
This delicious and fragrant food called pepper broth is a local food in Hamedan from Iran, which is cooked as follows. Follow the continuation of this cooking article in Koolleh magazine.
INGREDIENTS :
- Mutton with bones and fat = half a kilogram
- Peas = 2 cups
- Green pepper = 100 g
- Potatoes = 8-10 pcs small size
- Tomatoes = 6 pcs medium (puree and roasted)
- Onion = 2 pcs medium
- Garlic = 2-3 cloves (if desired)
- Cumin = 1 tablespoon
- Fresh ginger = 1 teaspoon (grated)
- Lemon juice = as needed
- Salt, turmeric = as needed
INSTRUCTION :
Soak the chickpeas in lukewarm water for a few hours and change the water several times to reduce bloating.
In a suitable pot, first put the meat with a chopped onion and enough water on high heat until it boils.
Be sure to scrub the meat so that the broth has a clearer color. Remove the peas from the water and drain.
Then add some cumin, garlic and ginger to the meat pot along with cumin, roasted tomato puree.
Wait for the water to boil again. Then close the lid and put the heat on a low flame to cook the meat slowly.
In order not to make the hot taste of pepper in the broth bitter, we blanch it by pouring some water in a pot and putting it on the heat.
After boiling the water, add salt to it until the water tastes completely salty, next to it prepare a very cold container of water that it is better to have a few pieces of ice in it.
Pour the washed and dried peppers into boiling water and after 30 to 40 seconds, drain and immediately pour into ice water.
After 2-3 minutes, remove from the ice water. Repeat this until the bitter taste of the peppers is completely gone.
In order not to make boiled salt water twice, it is necessary to pour the peppers into a metal strainer and put it in boiling salted water along with the strainer.
Add the blanched peppers to the rest of the ingredients after two hours of cooking the meat. If necessary, pour a little boiling water into the pot and keep the lid half open.
In the last half hour of cooking, pour the washed potatoes with the skin into the broth.
Take the meat fat out of the pot and beat it, grate the remaining number and mix it with the beaten fat and put it back in the dish.
Add salt at this stage. Remove the cooked broth from the heat and when serving, add the desired amount of lemon juice to the broth and drink.
Hints:
Preparation time of raw materials and supplies is about 30 minutes
And the cooking time and waiting time is about 3 hours.
Hamedan pepper broth can be served for lunch, dinner.
It can also be eaten as iftar during Ramadan.
Note that the amount of raw materials and preparation order is suitable for 6 people.