International Foods / Recipe for Delicious and Unique Baghdadi Meat Stew; Its Aroma Fills the Whole House!

According to the Cooking Service of Saed News, stews are traditional and staple dishes on Iranian dining tables with a great variety. In different cities of Iran, stews are prepared in various styles and methods. Stews are usually made with chicken or meat, which makes them rich in protein.

Baghdadi meat stew is a very delicious and easy stew that does not require adding tomato paste or saffron and is cooked with only three main ingredients. This tasty stew has an extraordinary flavor, and the meat becomes very tender with this method. If you want to prepare this delicious and nutritious stew at home with an easy method, follow along with the recipe for Baghdadi meat stew below.

Preparation method:

To make this delicious stew, first pour some oil into a suitable pot and place it on medium heat on the stove. When the oil is hot, place the pieces of meat inside the pot. Sprinkle some black pepper, cinnamon powder, and curry powder over the meat, and sauté both sides of the meat until its color changes.

Now slice the onions into thin strips and add them along with the sugar to the meat. Sauté the mixture together for one or two minutes. Then add the boiling water and cover the pot. Reduce the stove heat and let the meat simmer for an hour and a half until it gradually cooks and releases oil.

Next, add salt and pomegranate paste to the meat, cover the pot again, and cook for another half hour until the meat is fully cooked and tender.

Peel the potatoes and cut them into cubes. Fry the cubed potatoes in oil and set aside.

Pour the cooked stew into a serving dish and place the fried potatoes on top of the meat. You can enjoy this delicious stew with saffron rice. Bon appétit!

Important notes:

• For this stew, try to use lean lamb meat because it has a softer texture compared to beef and is more suitable for this stew.

• Pomegranate paste is a thick paste extracted from pomegranate seeds, available in both sour and sweet types in the market. It usually has a dark color but should not be too black, which indicates it was burnt during cooking. Good quality pomegranate paste should not be too stiff or have a sour smell. For making "Shesh Andaz" stew, try to buy pomegranate paste from reputable stores or from people who prepare it cleanly at home. If your pomegranate paste is too thick, dilute it with vinegar.

• To briefly explain the different types of onions: Yellow onion, the most common onion variety, is the best choice for cooking. White onion has a milder flavor than yellow onion. Its use is almost like red onion, and it can be eaten raw or used in salads and dips. This onion is also a great choice for Mexican dishes. Red onion has more fiber than white and yellow onions and, due to its beautiful color, can be used for garnishing dishes. It is also a good choice for grilling, salads, and sandwiches. Red onions do not impart enough aroma and flavor to dishes, so they are usually not used for cooking.