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.







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