Posted in Stew with polow

Sour Black eyed beans stew (turshi ghorma)

This is one of traditional Azerbaijani stew from Ardebil an ancient and beautiful city  in Iran on neighbouring Caspian sea. The key point in making this stew is using lots of fried onions that should be very finely sliced.


Ardebil is known for it’s trade in honey and carpet. Twenty two sites in Iran are inscribed on the list of the Worlds Heritage sites. One of them is located in Ardebil.



  • 300g chicken or red meat
  • 2 large onions, finely sliced
  • 1 cup black eyed beans
  • 10 dried prunes
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • 3 tbps lemon or verjuice
  • 2 tbps Persian saffron water
  • Salt and pepper to taste
  • Vegetable oil



Cook black eyed beans one day before. Heat the oil in a pan and fry onions until golden brown. Saute chicken meat, add turmeric, cinnamon, season with salt and pepper.


Then add cooked beans, prunes, fried onions, saffron water, lemon or verjuice and at the end, 2 cups of water to the chicken and leave to seamer until meat is cooked and tender.

Serve it with rice.


ترشی قورمه

ترشی قورمه یا ترشی قورما یکی از خورش های محلی اردبیلی هست که معمولن در فصل سرما و یا در ماه مبارک رمضان برای سحری با پلو یا کته سرو میشه.  خوشمزه گی این خورش به فراوانی پیاز داغ آن هست که باید بسیار ظریف و نازک خلالی خرد شده باشه. ..


اردبیل در نزدیکی دریای خزر واقع شده و شهرت زیادی برای عسل سبلان و تجارت فرش و قالی دارد. 22 محوطه ی باستانی ایران از سوی سازمان یونسکو جزو میراث جهانی ثبت شده است که یکی از آن‌ها مقبره ی شیخ صفی الدین اردبیلی می باشد.


مواد لازم

سیصد گرم گوشت مرغ یا گوشت قرمز

دو عدد پیاز درشت خلالی خرد شده

یک پیمانه لوبیا چشم بلبلی پخته شده

ده عدد آلوچه

نصف ق چ زردچوبه

نصف ق چ دارچین

3 ق غ آبلیمو یا آبغوره

دو ق غ آب زعفران

نمک و فلفل به میزان ل

روغن مایع


طرز تهیه.

لوبیا ها را از شب قبل خیسانده و می پزیم. پیاز ها را در روغن سرخ می‌کنیم تا خوب طلایی و خوشرنگ شوند. گوشت ها راهمراه با زردچوبه – دارچین – نمک و فلفل تفت می دهیم.


سپس لوبیای پخته – آلوها – پیاز سرخ شدهآب زعفرانآبلیمو یا آبغوره و در انتها دو پیمانه آب به مرغ اضافه کرده و میگذاریم تا پخت کامل مرغ روی حرارت باشد.

این خورش خوشمزه را با برنج سرو می کنیم.



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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