Moments Critiques
- •Cooking tomato paste to remove raw flavor
- •Timing of prune addition for desired texture
- •Final sweet-sour balance adjustment
Bloom the saffron
Grind saffron threads with a small pinch of sugar using a mortar and pestle until powdered. Transfer to a small bowl, add 3 tbsp hot (not boiling) water, cover, and steep for at least 20 minutes.
Bloom the saffron
Grind saffron threads with a small pinch of sugar using a mortar and pestle until powdered. Transfer to a small bowl, add 3 tbsp hot (not boiling) water, cover, and steep for at least 20 minutes.
Soak the prunes (optional but recommended)
Place prunes in a bowl and cover with warm water. Let soak for 20-30 minutes to plump. Reserve the soaking liquid. Skip if prunes are already very soft and plump.
Soak the prunes (optional but recommended)
Place prunes in a bowl and cover with warm water. Let soak for 20-30 minutes to plump. Reserve the soaking liquid. Skip if prunes are already very soft and plump.
Caramelize the onions
Heat oil or ghee in a large heavy pot over medium-high heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 15 minutes.
Caramelize the onions
Heat oil or ghee in a large heavy pot over medium-high heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 15 minutes.
Add garlic, spices and brown the meat
Add minced garlic and stir for 30 seconds until fragrant. Add turmeric and half the cinnamon, stir for 30 seconds. Increase heat to high, add meat cubes in a single layer (work in batches if needed), and brown well on at least two sides, about 6-8 minutes total.
Add garlic, spices and brown the meat
Add minced garlic and stir for 30 seconds until fragrant. Add turmeric and half the cinnamon, stir for 30 seconds. Increase heat to high, add meat cubes in a single layer (work in batches if needed), and brown well on at least two sides, about 6-8 minutes total.
Build the tomato base
Reduce heat to medium. Add tomato paste and stir constantly for 2 minutes until darkened slightly and fragrant. This cooks out the raw tomato flavor.
Étape Critique
Cooking the tomato paste removes harsh, raw flavors and develops sweetness. Undercooked tomato paste makes the final sauce taste tinny.
Build the tomato base
Reduce heat to medium. Add tomato paste and stir constantly for 2 minutes until darkened slightly and fragrant. This cooks out the raw tomato flavor.
Étape Critique
Cooking the tomato paste removes harsh, raw flavors and develops sweetness. Undercooked tomato paste makes the final sauce taste tinny.
Add liquid and simmer meat
Add water or stock (including prune soaking liquid), salt, pepper, and remaining cinnamon. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until meat is very tender.
Add liquid and simmer meat
Add water or stock (including prune soaking liquid), salt, pepper, and remaining cinnamon. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until meat is very tender.
Add prunes and continue simmering
Drain soaked prunes and add to the stew. Add cardamom if using. Continue simmering uncovered for another 30-40 minutes until prunes are very soft and meat is completely tender.
Étape Critique
Adding prunes too early makes them disintegrate into the sauce (some prefer this). Adding at this stage keeps some prunes intact for visual appeal and textural contrast.
Erreurs Courantes
- •Adding prunes too early (completely dissolve)
- •Simmering too vigorously (prunes fall apart, meat toughens)
Add prunes and continue simmering
Drain soaked prunes and add to the stew. Add cardamom if using. Continue simmering uncovered for another 30-40 minutes until prunes are very soft and meat is completely tender.
Étape Critique
Adding prunes too early makes them disintegrate into the sauce (some prefer this). Adding at this stage keeps some prunes intact for visual appeal and textural contrast.
Erreurs Courantes
- •Adding prunes too early (completely dissolve)
- •Simmering too vigorously (prunes fall apart, meat toughens)
Balance sweet and sour
Add saffron water, sugar, and lemon juice. Stir well and taste. The dish should have a harmonious sweet-sour balance with neither dominating. Adjust sugar for more sweetness, lemon juice for more tartness, salt to round out flavors.
Étape Critique
The torsh-o-shirin (sour-sweet) balance is the defining characteristic of this dish. It should taste balanced and complex, not cloying or overly tart.
Erreurs Courantes
- •Too sweet (increase lemon juice gradually)
- •Too sour (add sugar by teaspoon)
- •Forgetting salt (brings all flavors together)
Balance sweet and sour
Add saffron water, sugar, and lemon juice. Stir well and taste. The dish should have a harmonious sweet-sour balance with neither dominating. Adjust sugar for more sweetness, lemon juice for more tartness, salt to round out flavors.
Étape Critique
The torsh-o-shirin (sour-sweet) balance is the defining characteristic of this dish. It should taste balanced and complex, not cloying or overly tart.
Erreurs Courantes
- •Too sweet (increase lemon juice gradually)
- •Too sour (add sugar by teaspoon)
- •Forgetting salt (brings all flavors together)
Rest and adjust
Remove from heat and let rest covered for 10 minutes. Taste again and make final adjustments—flavors will have melded and may need fine-tuning.
Rest and adjust
Remove from heat and let rest covered for 10 minutes. Taste again and make final adjustments—flavors will have melded and may need fine-tuning.
Garnish and serve
Transfer to a serving dish. Garnish with toasted slivered almonds and fresh mint leaves. Serve hot over chelow with tahdig.
Garnish and serve
Transfer to a serving dish. Garnish with toasted slivered almonds and fresh mint leaves. Serve hot over chelow with tahdig.
Repos Requis
10 min - Allows flavors to meld and sauce to reach ideal consistency
