SAEDNEWS: The Gamaj kebab stew is one of the delicious and luxury Iranian stews which originally belongs to northern Gilan province.
Gamaj Kebab is a traditional Iranian stew, typically made with red meat, though white meats like chicken or turkey can also be used. When prepared with chicken, it is locally known as Tala-Kooleh-Ghoorabe stew. Beyond its rich taste, this dish is packed with nutritious herbs, making it both delicious and beneficial for the body.
Ingredients:
Walnut kernels: 300 g
Onion: 1 medium-sized
Pomegranate paste: 2 spoonfuls
Pomegranate juice: 2 spoonfuls
Stew herbs: 400 g (traditionally the local Choochaq herb; chives, parsley, and coriander can be substituted)
Liquid oil: As needed
Meat: 600 g (red or white)
Tomato paste: 2 spoonfuls
Salt, black pepper, turmeric: As needed
Recipe:
Finely shred the onion and sauté until soft and translucent.
Add turmeric to the softened onions and continue sautéing until well mixed.
Chop the meat and add it to the onions, cooking until lightly browned.
Stir in tomato paste, pomegranate paste, and pomegranate juice, frying until slightly caramelized.
Chop the herbs and add them along with the ground walnuts. Sauté briefly until the mixture is uniform.
Pour in a few glasses of boiling water and simmer the stew over low heat until fully cooked. Using a traditional Gamaj cauldron enhances the flavor significantly.
In the final 30 minutes of cooking, taste and adjust seasoning with salt and black pepper.
Serve only after most of the water has evaporated, leaving a rich, flavorful oil, accompanied by rice.
Discover the Experience:
Gamaj Kebab is more than just a meal—it’s a journey into the heart of Iranian culinary tradition. The combination of tender meat, aromatic herbs, and the sweet-sour flavor of pomegranate reflects centuries of local gastronomy. Whether prepared in a home kitchen or enjoyed during a cultural tour, this stew offers visitors a taste of Iran’s rich heritage, where every ingredient tells a story and every bite celebrates the artistry of traditional cooking.
