Special Iftar Today: How to Make the Delicious and Nutritious Shirazi Abgoosht Yakhni Nokhod (Chickpea Stew)

How to Make Yakhni Nokhod (Shiraz Local Stew)

Step 1:
Soak the chickpeas in water for 24 hours before cooking to remove their bloating. It is recommended to change the water a few times during this period.

Tip: If you don’t have enough time to soak the chickpeas, use thyme while cooking to reduce the bloating.

Step 2:
Pour some oil into a pot, clay pot, or stone pot, and heat it over medium heat. Once hot, add the meat and sauté for a few minutes.

Step 3:
Now add the turmeric to the meat and sauté for 3 to 4 minutes, mixing thoroughly. Then, chop the onions and add them to the pot to eliminate the meat odor.

Step 4:
Next, add black pepper, red pepper, meat seasoning, cinnamon, and oregano powder, and sauté for 2 more minutes to release the aromas of the spices.

Step 5:
Drain the well-soaked chickpeas and add them to the pot. Then, add some boiling water to the mixture and let it come to a boil.

Step 6:
Chop the tomatoes and add them to the pot. Once the water starts boiling, lower the heat, remove the foam from the surface with a spoon, cover the pot, and let it simmer slowly.

Step 7:
Once the meat is almost cooked, make a few holes in the dried limes and soak them in water for 5 minutes to remove their bitterness. Then, add them to the pot.

Step 8:
At this point, add salt to the mixture and cover the pot again. Let it cook over low heat until the meat and chickpeas are fully cooked.

Step 9:
Peel and chop the potatoes, then add them to the stew. Allow them to cook well. In the last 10 minutes, add the saffron and cinnamon powder.

Step 10:
Once the Yakhni Nokhod is fully cooked and well-set, remove the pot from the heat. Separate the broth from the stew and pour it into a bowl. Serve with Sangak bread.

Step 11:
Afterward, mash the meat, fat, chickpeas, onions, tomatoes, and potatoes in the pot with a meat pounder. Then, place it in a suitable dish. Finally, serve the mashed meat with lime, sour orange, pickles, fresh herbs, and Sangak bread. Enjoy!