Posted in Stew with polow

Persian sumac stew with beef

This stew has a very unique taste due to sumac as main ingredient. Sumac with it’s purple colour, salty and zesty flavour give very unique taste to the dish. . In Iran and Middle East countries sumac is popular spice. In Iranian cuisine sumac is used for garnishing kebab or rice. You can add it to salad as well. This stew is one of those forgotten dishes in Persian cuisine but I want to save it and this is my mother’s recipe for sumac stew with beef but you can substitute beef for lamb meat.
200g beef /lamb , diced
2 large onions, cut into rings
1 large potato, diced in cube shape
5tbsp sumac powder
1/2tsp turmeric
1/2tsp cinnamon
Salt and pepper to taste
Heat the oil in a pan and sauté diced meat until change the colour. In a separate pan fry turmeric, cinnamon and pepper for 1 minute, once fried spices starts to develop aroma, remove from the heat.
Add some water and all fried spices to the sautéed meat and cook it until the meat is tender.
Once meat is cooked, season with salt. Fry the onions and potatoes. Add them to the cooked meat. Finally add sumac powder as well. Pour 250 ml watr , gently stir all ingredients together. Taste the stew and if needs more pepper or salt, season it. Let simmer for about 20 minutes. Sumac stew is served with rice.
Bon appetit

خورش سماق
این خورش طعم و رنگ یکتا و بی نظیری دارد. دلیل آن هم استفاده از سماق به عنوان ادویه ی اصلی در آن هست. خورش سماق شاید یکی از فراموش شده باشد که کمتر در سفره های ایرانی دیده میشود. سماق در کشورهای خاورمیانه کاربرد زیادی دارد و برای کباب یا در تهیه ی سالاد و خورش استفاده میشود.

مواد لازم

دویست گرم گوست خرد شده ی گوساله

دو عدد پیاز درشت حلقه ای خرد شده

یک عدد سیب زمینی مربع شکل خرد شده

پنج ق غ پودر سماق

نصف ق چ زردچوبه

نصف ق چ دارچین

نمک و فلفل به میزان لازم


طرز تهیه
روغن را در تابه گرم کرده و گوشت را تفت دهید تا تغییر رنگ دهد. در یک تابه ی دیگر زردچوبه- دارچین و فلفل را 1 دقیقه تفت دهیدو زمانیکه عطر ادویه ها بلند شد از روی حرارت بردارید.
مقدارمناسبی آب را همراه با ادویه های تفت داده شده روی گوشت ریخته و بگذارید گوشت نرم و لطیف پخته شود.
وقتی گوشت آماده شد- نمک بزنید. پیاز های حلقه شده و سیب زمینی ها را هم جداگانه تفت می دهیم و به گوشت اضافه می کنیم. .
در آخر پودر سماق و 250 میلی لیتر آب هم روی خورش می ریزیم. به آرامی خورش را هم زده و مزه کنید- اگر نیاز به نمک و فلفل بیشتری داشت اضافه کنید. بگذارید خورش روی حرارت ملایم برای 20 دقیقه بپزد و با کته یا پلو نوش جان کنید.



Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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