SAEDNEWS: Potato Stew is one of the delicious and flavorful Iranian stews, and you can easily prepare this dish at home for your lunch or dinner.
Ingredients:
Beef (chuck or shank, boneless or bone-in): 800 g (or 1,100 g with bone)
Finely chopped onion: 1 cup
Oil: 1 cup
Turmeric: ¼ tsp
Salt: to taste
Tomato paste: 2 tbsp
Brewed saffron: 1 tbsp
Potatoes: 3
Lemon juice: 2 tbsp
Instructions:
Wash and cut the meat into pieces.
In a medium pot, sauté half of the chopped onion with 3 tbsp of oil over medium heat until golden. Add the meat and cook until the liquid evaporates and the meat browns. Add turmeric and 3 liters (12 cups) of warm water. Once it boils, reduce heat to low, cover the pot, and simmer until the meat is tender. Add salt toward the end of cooking.
In a separate pan, sauté the remaining onion in 3 tbsp of oil over medium heat until golden. Stir in the tomato paste and cook until its raw taste disappears. Add this mixture along with the brewed saffron to the stew. Pour in the lemon juice, adjust salt, and let the stew blend flavors.
Peel the potatoes and slice them 3–4 mm thick. Fry both sides of the potato slices in the remaining oil over medium heat until lightly golden. Add them to the stew and remove from heat after 5 minutes.
Serve the potato stew in a serving dish alongside plain rice or steamed rice.
Special Tips:
Slice the potatoes to a consistent 3–4 mm thickness. Do not overcook them in the stew—5 minutes is enough to prevent them from becoming mushy. Serve immediately for best texture.
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