By Omid Roustaei
(@thecaspianchef on social media)
This stew is a celebration of Persian culinary tradition, bringing together fragrant and colorful spices like turmeric, cinnamon, and saffron, along with almonds, tangy barberries, and the unmistakable depth of limu omani (Persian dried limes). It follows the time-honored technique of slow simmering, allowing the flavors to meld and intensify until the dish reaches its perfect state—or, as we say in Persian, “ja oftadeh.” Full of warmth and care, this phrase beautifully captures the culmination of the cooking process when the stew has “fallen into place,” achieving the ideal balance of texture, aroma, and taste.
However, what truly sets this dish apart is the type of oil used in its preparation, which also gives the dish its namesake. You might wonder—what makes the oil so unique? The answer lies in its unmistakable aroma and flavor, beloved by many Iranians.
Servings 4
INGREDIENTS:
- 3 tablespoons Roghan Kermanshahi, or ghee or butter
- 1 onion, diced
- 1 teaspoon turmeric, ground
- 1 pound beef, cut into 1/2 inch pieces
- 2 tablespoons tomato paste
- 2 1/2 cups water, divided
- 2 cinnamon sticks
- 2 teaspoons sugar, optional
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 Limu Omani, Persian dried limes, cut in 1/2
- 1 teaspoon saffron threads
- 1 cup slivered almonds
- 1/2 cup barberries
- 1 teaspoon rosewater, optional
INSTRUCTIONS:
- Heat a Dutch oven over medium heat and add the Roghan Kermanshahi or ghee. Once fully melted, add the onions and sauté for 5-7 minutes, or until lightly golden. Sprinkle in the turmeric and continue to sauté for another 2 minutes before adding the beef. Increase the heat to medium-high and cook the beef until it is no longer pink and has a slight color, about 5 minutes.
- Stir in the tomato paste and cook for another 2 minutes to enhance its flavor.
- Pour in 2 cups of water, add the cinnamon sticks and sugar, season with salt and pepper, and bring to a simmer. Cover, reduce the heat to low, and let it cook for 45 minutes.
- Add the dried limes and continue to simmer for an additional 30 minutes.
- Meanwhile, grind the saffron threads in a small mortar and pestle until finely powdered. Transfer to a small bowl, add the remaining 1/2 cup of water, and stir in the almonds, allowing them to soak up the saffron’s flavor and color.
- Add the barberries, saffron-almond mixture, and rose water to the pot. Stir well and simmer for another 30 minutes.
- The stew should be rich and thick, with a bit of broth, but not too watery. Adjust as necessary.
- Remove from heat, discard the cinnamon sticks and let the stew rest for 10 minutes before serving.
Similar Articles to This Post
