SAEDNEWS: There are several important and subtle points to consider for cooking high-quality, well-colored Iranian dishes—especially red stews such as qimeh stew, chicken stew, eggplant stew, and others.
According to Saednews, Red stews are among the most popular and widely loved dishes in Iranian cuisine. They are a constant presence on Iranian tables and are usually prepared with ingredients such as legumes, meat, and others in a juicy form, served alongside rice and sometimes bread. Popular stews like Qeymeh stew, okra stew, dried apricot stew, and eggplant stew all use tomato paste in their recipes. However, the brand of tomato paste is not very important for achieving a good color. Instead, by using the tricks mentioned here, your red stews will look outstanding and impressive.
Qeymeh Stew
To enhance the color of red stews, follow these tips:
1. Use saffron
For a better color and aroma in red stews, mix one tablespoon of rosewater, a small pinch of ground cardamom or one tablespoon of cardamom distillate, and about one-quarter cup of brewed saffron. Add this mixture to the stew to make its color exceptional.
2. Fry the tomato paste
Always sauté tomato paste before adding it to the stew. Adding it without frying can negatively affect the color of the dish. For an even better result, you can sauté the paste with a small amount of sugar before adding it.
3. Do not use ground cinnamon
Never use ground cinnamon in red stews, as it can darken the color and make it almost black. Instead, if needed, add a cinnamon stick during the last 15 minutes of cooking and remove it before serving.
