Recipe for a Forgotten Traditional Dish: Bakhtiari Stew in the Style of Local Grandmothers!

To prepare Bakhtiari stew, first soak the lentils and rice and then bring them to a boil with water. Next, prepare the meatball mixture with ground meat, grated onion, chickpea flour, and eggs. After resting in the fridge, form small meatballs and fry them.

Add dried fruits to the stew and, once softened, add the meatballs and let the stew simmer gently. Finally, season it with pomegranate paste or sour pomegranate leather, add salt and pepper, and garnish with chopped walnuts and hot mint.

Bakhtiari stew, rooted in the culture and cuisine of the Bakhtiari people, combines nutritious ingredients and diverse flavors to offer a unique experience of a traditional stew.

How to make Bakhtiari stew: Step 1: Prepare the lentils and rice The first step is to soak the lentils and rice. Soak the lentils the night before to reduce their cooking time and remove bloating. Change the soaking water several times to remove impurities. Soak the rice in water for several hours after washing and add some salt for better flavor and softness. This step is crucial as it ensures the ingredients cook evenly.

Step 2: Cook the lentils and rice After preparing the lentils and rice, place them in a large pot and add 7-8 cups of water. Place the pot over medium heat and wait for the mixture to boil. Then, reduce the heat and cover the pot, allowing the ingredients to cook gently for 45 minutes to an hour. Make sure the water doesn’t evaporate too much and add some warm water if necessary.

Step 3: Make the meatball mixture Grate the onion and add it to the ground meat. The onion will not only enhance the flavor of the meat but will also make the meatballs softer. Add chickpea flour and eggs to the meat and onion mixture and knead it well to form a smooth dough. Refrigerate the dough for 30-40 minutes to firm it up and maintain the shape of the meatballs during cooking.

Step 4: Fry the meatballs Once the dough has rested and firmed up, take it out of the fridge and shape it into small meatballs about the size of a walnut. Heat some oil in a large skillet and fry the meatballs, turning them until golden and slightly crispy. This step ensures the meatballs retain their texture and flavor when added to the stew.

Step 5: Add dried fruits to the stew Once the lentils and rice are soft and fully cooked, add dried peaches and dried plums to the pot. The dried fruits will release their aroma and mix into the stew, adding a subtle, delightful flavor. Cover the pot and let the fruits open up and infuse the stew for 15-20 minutes.

Step 6: Add the meatballs Once the dried fruits have blended well and the stew has reached the desired flavor, reduce the heat to a minimum and let it simmer. Then, gently add the fried meatballs to the stew, ensuring they maintain their shape and combine well with the other ingredients. Keep the pot slightly open to allow excess steam to escape, cooking the meatballs thoroughly for 20-25 minutes.

Step 7: Season the stew Once the meatballs are fully cooked and the stew has thickened and taken on the desired flavor, add pomegranate paste or sour pomegranate leather. This will give the stew a sweet and tangy taste, balancing the flavors. Add salt and pepper to taste, and let the stew simmer for a few more minutes to let the flavors combine.

Step 8: Serve the stew Once ready, remove the stew from the heat and prepare to serve. For garnish, you can sprinkle crushed walnuts and hot mint over the stew. This will not only enhance the visual appeal but also add a delightful aroma and flavor. This step is optional, and you can skip it if you prefer. Your Bakhtiari stew is now ready to be enjoyed with friends and family!