SAEDNEWS: As Muharram approaches, mosques, religious groups, and families prepare nazri meals for distribution. This report highlights popular Muharram dishes and briefly outlines ingredients for 100 people and simple preparation steps to make planning easier.
According to Saed News Cooking Service, as the month of Muharram approaches, many religious gatherings, mosques, and families prepare for mourning ceremonies and the cooking of nazri meals (food offered for charity and vows). Preparing food for large groups requires not only cooking skills but also careful planning in sourcing ingredients and observing hygiene and execution standards.
Although any dish can be prepared as nazri, some meals are especially popular during Muharram. Among the most common are ghormeh sabzi, gheymeh, chicken with barberry rice, lentil rice, broad bean rice, bean rice, haleem, ash reshteh, and sholeh zard.
Prepare ingredients in advance according to the number of guests.
Use fresh and high-quality food ingredients.
Prioritize personal hygiene and cleanliness of the cooking environment.
Accurately calculate portions to avoid food waste.
Cook large quantities in groups with experienced helpers.
Meat: 8 kg
Onion: 8 kg
Potatoes: 8 kg
Split peas: 3.5 kg
Tomato paste: 1.3 kg
Dried lime: 600 g
Method: Sauté onions, add meat and cook until it changes color, then add tomato paste. Add cooked split peas and dried lime. Let it simmer until fully cooked. Serve with fried potato slices.
Stewing meat: 8 kg
Onion: 8 kg
Red or pinto beans: 2 kg
Herb mixture: 10 kg
Dried lime: 1 kg
Method: Sauté onion and meat, add beans and fried herbs. Once the meat is fully cooked, add dried lime and let it simmer until well blended.
Rice:
Rice: 15 kg
Barberry: 2 kg
Sugar: 500 g
Chicken:
Chicken: 35 kg
Tomato paste: 1.8 kg
Onion: 1 kg
Carrot: 2 kg
Method: Cook chicken with onion, tomato paste, and spices. Boil and steam the rice. Lightly sauté barberries with sugar and serve on top of rice.
Rice: 12 kg
Lentils: 8 kg
Onion: 8 kg
Ground meat: 6 kg
Raisins: 3 kg
Method: Partially cook lentils. Sauté meat with onion. Cook rice with lentils and steam together. Serve with sautéed meat and raisins.
Rice: 15 kg
Broad beans: 5 kg
Dill: 5 cups
Cinnamon: as needed
Method: Boil broad beans briefly. Mix rice and beans and steam in layers with dill.
Meat and fat: 25 kg
Onion: 6 kg
Salt: as needed
Method: Mix minced meat with drained onion and salt. Let it rest in the refrigerator, then shape onto skewers and grill over charcoal or a grill.
Peeled wheat: 7.5 kg
Lamb meat: 7.5 kg
Oil: 3 kg
Method: Soak wheat overnight. Cook wheat and meat separately, then combine and continuously stir for several hours until it becomes thick and stretchy.
Rice: 15 kg
Green beans: 11 kg
Meat: 10 kg
Onion: 7 kg
Method: Sauté meat, onion, green beans, and tomato paste. Layer with cooked rice and steam.
Chickpeas: 1.5 kg
Lentils: 3 kg
Red beans: 1.5 kg
Pinto beans: 1.5 kg
Herb mix: 15 kg
Noodles: 8 kg
Method: Cook legumes, add herbs, and finally add noodles. Serve with fried onion, mint, and kashk.
Rice: 3 kg
Sugar: 5 kg
Saffron: 1.5 mithqals
Rosewater: 3.5 cups
Almond slivers: 3.5 cups
Method: Cook rice until fully soft. Add sugar, saffron, rosewater, and almonds. Stir until it reaches a thick pudding consistency.
Muharram is an opportunity to promote unity, compassion, and community service. Alongside mourning ceremonies and distribution of nazri food, paying attention to the messages of Ashura, social responsibility, and helping those in need can give this tradition a deeper meaning.
