Urmia local food stew recipe in Iran
Urmia stew is one of the types of delicious and special Iranian stews which, as its name suggests, belongs to Urmia. This stew is also known as Urmia stew and is a special parliamentary stew in Urmia. With the amount of ingredients in this recipe, you can prepare stew for 4 people in Urmia.
INGREDIENTS :
- Onion = 1 pcs
- Sour grapes = 1/2 cup
- Eggplant = 2 pcs
- Pinto beans = 2 cups
- Potatoes = 2 pcs
- Liquid oil = enough
- Saffron = 1 teaspoon
- Stewed meat = 400 grams
- Salt and black pepper = enough
- Tomato paste = 2 tablespoons
INSTRUCTION :
From the night before, pour the pinto beans in a bowl and take water on it to soak it and change its water 2-3 times to eliminate its bloating. Wash the meat and put it in a strainer and Chop into relatively large squares on the board and set aside.
Peel an onion and rinse it, chop it finely on a kitchen board and pour oil in a large pan and when it is hot, fry the onion in it until it turns golden. Add the chopped meat to the pan. do
And fry until the color of the meat changes completely, and then rinse the pinto beans and add them to the pan ingredients and pour 5 glasses of water into the pan (if your pan does not have this amount of water, pour the ingredients into a pot )
And wait for the poultry meat and beans to cook over a gentle heat. In a small pan, pour some oil. When it is slightly hot, pour the tomato paste into the pan and fry in oil so that you no longer feel the raw smell of the paste.
Then we add saffron along with a little salt and pepper to the tomato paste and fry it, and we also add the best and we mix the ingredients and pour it into the stew until it settles. Peel the eggplants and potatoes until the stew is ready
Rinse and (cut into any pattern you like) cut into medium squares and pour oil in a pan and when it is hot, first fry the potatoes and then fry the eggplants. do .
Taste the stew. If the sourness was low, add a little juice to it again. Pour the prepared stew in a bowl and pour the eggplant and potatoes next to it for decoration and serve with saffron rice.