Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, persian cucumber stew. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Allow to cook until reduce juice. Tip: Both varieties are seedless, sweeter in taste, and have soft skin so you won't need to peel them. In another bowl, add the pomegranate concentrate, ⅓ cup of mint, and olive oil and mix until combined into a dressing. Mast-o-khiar is referred to both the soup and dip version of this dish.
Persian cucumber stew is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Persian cucumber stew is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have persian cucumber stew using 9 ingredients and 19 steps. Here is how you cook it.
The ingredients needed to make Persian cucumber stew:
- Get 1 Cucumber, cut into cubes
- Take 200 g walnuts
- Take 1 onion, chopped
- Prepare 200 g fresh herbs includes: coriander, parsley, mint
- Make ready 3 tbsp pomegranate molasses
- Make ready 2 garlic cloves, crushed
- Prepare 1 tsp turmeric
- Prepare to taste salt and pepper
- Prepare oil
See more ideas about cucumber recipes, cucumber, cucumber recipes salad. Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad) Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. …cucumbers in brine with dill. I am not a fan of the vinegar pickled type, but the one in brine with dill is good! Here is a photo of the pickled cucumbers outside of their jars.
Steps to make Persian cucumber stew:
- Heat the oil in a pan. Sauté chopped onion until soft. Using a mortar and pestle, crush the walnuts.
- Add crushed walnuts and garlic to sautéed onion. Allow to fry until walnuts for 5 minutes. Stir frequently.
- Wash and finely chop herbs. Sauté herbs in a pan for 5 minutes. Season with salt-pepper and add turmeric.
- Sauté herbs in a pan for 5 minutes.
- Season with salt-pepper and add turmeric.
- Gently mix together. Add chopped cucumber, pomegranate molasses, fried walnuts, onion and 1 ½ cup water to the pan.
- Allow to cook until reduce juice.. - Serve this delicious stew with rice.
- ّIngredients
I am not a fan of the vinegar pickled type, but the one in brine with dill is good! Here is a photo of the pickled cucumbers outside of their jars. The small ones are often found on a Persian lunch or dinner table along with Torshi, Persian vegetable pickles. Khoresh-e bademjoon (Persian eggplant and tomato stew) Bademjoon, sometimes spelled bademjan, was a childhood favourite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch..
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