آموزش اسرار خورشت قيمه ي خوش رنگ و لعاب با متد (جوادجوادي )

Summary

In this tutorial, the chef demonstrates how to make a delicious and easy-to-follow Gheyme Stew, a popular dish with lamb, split peas, and a blend of aromatic spices. The video covers essential cooking tips, including the proper way to handle meat, onions, and spices to achieve the best flavor. The chef emphasizes the importance of cooking split peas separately to maintain the stew’s color and texture, and provides practical advice on seasoning and adding ingredients at the right time. With clear steps and a personal touch, viewers are encouraged to practice and perfect their cooking skills.

Takeaways

• 😀 Always cook split peas separately from the stew to preserve the stew's color and taste. Avoid adding split peas from the start.
• 😀 For a good gheyme stew, ensure the lamb meat is diced into uniform pieces, as smaller cuts will affect the texture and flavor.
• 😀 Saute the meat with onions to help eliminate any unwanted smells and to preserve the meat's texture. This step also helps the meat stay tender.
• 😀 Use a small amount of saffron to enhance the flavor and color of the stew. Adding saffron before tomato paste ensures a richer aroma.
• 😀 Add turmeric and tomato paste to the meat at different stages. Saute the tomato paste until it releases its oil and becomes red, but don't let it burn.
• 😀 Add rosewater sparingly, just a half teaspoon, to avoid overpowering the dish's flavors.
• 😀 When adding dried lemons, do so in the last 10 minutes of cooking to prevent them from delaying the cooking process or making the stew bitter.
• 😀 Boil water before adding it to the stew to ensure it cooks quickly and evenly. Adding cold water can slow down the cooking process.
• 😀 To prevent mold in dried lemons, always cut them open to check for stones and mold before use.
• 😀 Tomato paste is a crucial ingredient for creating the stew's deep red color and rich flavor. Saute it properly for the best result.
• 😀 Patience and practice are key in cooking. Like a musician, you must practice regularly to perfect your craft and become a great cook.

Q & A

What is the importance of cooking split peas separately before adding them to the stew?

Cooking split peas separately prevents them from releasing foam into the stew, which could alter the flavor and appearance of the dish. It also ensures that the peas maintain their texture and do not become mushy when added to the stew.

Why is it recommended to sauté the lamb meat before adding it to the stew?

Sautéing the lamb helps eliminate any unpleasant odor and foam that may form during cooking. This step also ensures that the meat retains its shape and does not shrink too much, resulting in a better texture and flavor.

What is the significance of adding turmeric and saffron to the stew?

Turmeric adds a warm, earthy flavor and a golden color to the stew, while saffron enhances both the color and aroma, contributing to a richer, more fragrant dish. Together, they create the signature taste of Persian Gheyme stew.

When should dried lemons be added to the stew, and why?

Dried lemons should be added in the last 10 minutes of cooking to avoid delaying the cooking process. They add a unique tangy flavor, but adding them too early could make the meat cook slower and could make the stew bitter if the stones inside the lemons aren't removed.

How should the tomato paste be cooked for optimal flavor?

Tomato paste should be sautéed until the oil turns a rich red color, just before it begins to burn. This ensures that the tomato paste is properly caramelized, which enhances its flavor and gives the stew a deep, rich color.

Why is it important to use boiling water instead of cold water when adding water to the stew?

Adding boiling water helps the stew cook more efficiently. Cold water would lower the temperature of the stew and slow down the cooking process, making it take longer for the meat to become tender.

What role does the onion play in the stew, both for the meat and the sauce?

Onions are used in multiple steps. When cooked with the meat, they help reduce the smell of lamb and add depth to the flavor. In the sauce, sautéed onions give the dish a smooth texture and subtle sweetness.

What should you be cautious about when using rosewater in the stew?

Rosewater should be used sparingly. Adding too much can overwhelm the other flavors in the stew. A small amount, such as half a teaspoon, is usually sufficient to impart a subtle floral note.

What is the suggested amount of meat per person for making Gheyme stew?

The recommended amount of meat for each person is approximately 120g of lamb. This ensures a balanced portion size, allowing the stew to serve more people while maintaining the right meat-to-pea ratio.

How can you ensure the stew has a good color and flavor?

To achieve a good color and flavor, make sure to sauté the tomato paste well and cook the split peas separately. These steps help enhance the stew's taste and appearance by avoiding the undesirable foam and maintaining rich, consistent colors.