SAEDNEWS: Kenger stew is prepared in various ways throughout Iran. In Tehran, the addition of aromatic herbs gives the stew a distinctive taste and flavor.
According to SAEDNEWS: this delicious and festive stew is a signature dish of Tehran housewives during the spring season. So, don’t miss making this Tehran-style stew.
Ingredients:
Cleaned Kenger (Thistle): 700g
Meat: 400g
Medium onion: 1
Parsley: 200g
Mint: 50g
Tomato paste: 2 tablespoons
Dried lime: 3
Turmeric, black pepper, salt: as needed
Brewed saffron: as needed
Oil: as needed
Instructions:
Remove the tough outer leaves of the kenger and peel the end of the stem, which is tender and edible. Then wash it.
Sauté the chopped stewing meat in oil, adding a little turmeric.
Dice the onions and fry them. Once the onions soften, add black pepper and sauté until the aroma of the pepper rises.
Add the chopped kenger to the fried onions and spices, and sauté briefly. Now add the dried limes with small holes punctured in them.
Add the tomato paste to the pot, sauté, and then add warm water to dissolve the paste completely. Add enough water to the pot.
Let the stew simmer for about 2 hours for it to thicken properly.
In the final 30 minutes of cooking, add the chopped fragrant herbs and brewed saffron to the stew.
Towards the end of cooking, adjust the salt and pepper to taste.
Tip:
If you prefer a thicker stew, you can sauté some chickpea flour or lentils and add them to the stew.
You can also use chicken instead of stewing meat. For this, sauté the chicken with onions and spices, then follow the rest of the steps as usual.
Preparation time: 30 minutes Cooking time: 2 hours Serves: 5 people
