Posted in Stew with polow

Sour cherry beef stew ( Khoresht-e Aalbalu) with spiced rice

This is a delicious / aromatic sweet stew due to combination of cherry stew with spiced rice. In Iran, best time to get fresh sour cherry is summer time. Most of housewives make jam and marmalade or simply freeze it, and once, want to make sour cherry stew, they use those. Anyway, I have also used sour cherry jam for my stew. You can use meat balls, chicken , beef or lamb for this stew. All are delicious.

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Ingredients
150g rice
200g diced beef
1 medium onion/ peeled and chopped finely
200g sour cherry jam
2 tbs saffron water
1 tbs rice spice( It is a combination of numbers of spices that in Persian cuisine we use it as rice spice ( advieh poloei) and these spices are: cardamon, cumin, cinnamon, ginger, rose petals, nutmeg, pepper and clove.

1tbsp salt
Oil

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Preparation
Place a pot on the heat, add water . Bring it to boil. Add diced meat, chopped onion and oil. Allow to cook until it is tender. Once meat is cooked, add sour cherry jam, stir it very well. Let it to cook for more 10 minutes on a low heat.

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Boil your rice for 10 minutes, drain and rinse it under running water. Bring rice back into the pot, and then add one layer of rice and one layer of spices, repeat it until all rice is done. Cover the pot with a lid and let it to cook on a low heat for 20 minutes.Once you serve the rice, take 2tbs of cooked rice and mix it with saffron water and garnish top of your rice with it.

Serve sour cherry stew with spicy rice.

Enjoy

 

خورش آلبالو با پلو ادویه دار
این خورشت معطر و خوش طع همراه با برنج ادویه دار بسیار هماهنگی دارد. در ایران- بهترین زمان برای تهیه ی آلبالوی تازه تابستان هست. بیشتر خانم های خانه دار اقدام به تهیه ی مربای آلبالو کرده و یا در فریزر نگه داری می کنند برای زمانیکه لازم داشته باشند. من در اینجا از مربای آلبالو استفاده کردم. خورشت آلبالو را می توان با گوشت گوساله – گوسفندی- مرغ و یا کوفته قل قلی هم تهیه کرد. همگی بسیار لذید خواهند شد.

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مواد لازم

صدوپنجاه گرم برنج

دویست گرم گوشت خورشتی

دویست گرم مربای آلبالو

یک عدد پیاز متوسط خرد شده

دو ق غ آب زعفران

یک ق غ ادویه ی پلویی شامل: هل- زیره- دارچین- زنجبیل- پودر گل سرخ – جوز هندی- میخک- فلفل

روغن به میزان لازم

یک ق غ نمک

تکی 2.JPG

طرز تهیه
قابلمه را روی گاز گذاشته و مقداری آب را اضافه کنید – زمانیکه به چوش آمد گوشت خورشتی و پیاز خرد شده را با روغن به آن اضافه کنید و بگذارید گوشت خوب پخته و نرم شود. وقتی گوشت آماده شد مربای آلبالو را به آن اضافه کرده و همه ی مواد را خوب با هم مخلوط کنید و بگذارید برای 10 دقیقه روی حرارت کم بپزد.
پلو را طبق معمول آبکش کنید. سپس در قابلمه یک لایه برنج یریزید و روی آن کمی ادویه پخش کنید . مجددن این کار را تکرار تا همه ی برنج ادویه دار شود. در قابلمه را گذاشته و بگذارید روی حرارت ملایم دم بکشد.
وقتی پلو آماده شد 2-1 قاشق از برنج را با آب زعفران مخلوط کرده و روی برنج را زعفرانی نموده و با خورشت سرو کنید.

نوش جان.

همه 2تکی1نمیرخهمه 1

Author:

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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