By Setareh Kiumarsi
Ingredients:
2 medium onions
About 1 bowl of greengage
About 10 dried apricots
Fresh vegetables mix of (parsley, cilantro, fenugreek, spinach, leek, etc.)
10 medium mushrooms (if you are vegetarian)
Lamb meat (if you are not vegetarian)
Olive oil
Spices: saffron, garlic powder, onion powder, ground coriander seeds, turmeric, sumac
Instructions:
1. Finely chop the onions.
2. Pour some olive oil into a pot and add saffron, garlic powder, onion powder, ground coriander, and turmeric.
3. Add the chopped onions to the pot and sauté until golden and caramelized.
4. Remove the pits from the unripe plums, rinse the dried apricots, and roughly chop the mushrooms.
5. In a separate pan, lightly sauté the vegetables mix for “vegetable stew” until fragrant.
6. Once the onions are golden and the herbs sautéed, combine them in the main pot. Add the dried apricots, plums, and mushrooms. Sprinkle with more of the same spices, onion powder, garlic powder, turmeric, and coriander.
7. Pour in water to cover the ingredients, add a bit of saffron to the water, cover the pot, and let the stew simmer until it thickens and the flavors blend beautifully.
(This is the vegetarian version.)
For the non-vegetarian version:
After making the caramelized onions, add chopped lamb pieces to the pot. Pour in enough water to cover the meat and season with turmeric, sumac, and saffron.
Cover the pot and let it simmer for about one hour until the meat is tender. Then add the rest of the ingredients… herbs, plums, apricots, and mushrooms (optional) along with the remaining spices.
Continue to cook until the stew is well done and the flavors are fully infused.
Please make sure to mention the author, “Setareh Kiumarsi,” if you share or republish this article, which was written with hope for everyone’s health and love.
