SAEDNEWS: Potato stew is one of the tasty and delightful Iranian stews. You can easily prepare this type of stew at home for your lunch or dinner meals.
According to Saednews:
Beef (shoulder or shank, boneless, or bone-in): 800 g (1100 g with bone)
Finely chopped onion: 1 cup
Oil: 1 cup
Turmeric: 1/4 teaspoon
Salt: as needed
Tomato paste: 2 tablespoons
Saffron (dissolved): 1 tablespoon
Potatoes: 3
Fresh lemon juice: 2 tablespoons
Wash and cut the meat into pieces.
In a medium pot, sauté half of the chopped onions with 3 tablespoons of oil over medium heat until golden. Add the meat pieces and sauté until the meat releases its water and changes color. Then add turmeric and 3 liters (12 cups) of hot water. After it comes to a boil, reduce the heat, cover the pot, and let the meat cook until tender. Add salt toward the end of cooking.
In a separate pan, sauté the remaining onions in 3 tablespoons of oil over medium heat until golden. Add tomato paste and cook until its raw taste is gone. Then add this mixture along with dissolved saffron to the stew. Add lemon juice, adjust salt, and let the stew simmer until it thickens and develops full flavor.
Peel the potatoes and slice them into 3–4 mm thick pieces. Fry both sides in the remaining oil over medium heat, then add them to the stew. Let it cook for about 5 minutes, then remove from heat.
Serve the stew in a dish with steamed rice (kateh or chelow).
Make sure potato slices are not too thin; they should be about 3–4 mm thick. After adding them to the stew, do not boil for more than 5 minutes to prevent them from becoming mushy. Serve immediately.
