Iranian Almond Stew (Pichagh Qheymasi)

Ardabil اردبیل is an beautiful city with very friendly and nice people in NW of Iran, near the Caspian Sea. Almond stew or Pichagh ghemasi پیچاق قیمه سی is one of local and traditional dishes comes from Ardabil.  Pichagh means knife in Azari language and refers to the silvered almonds. This scrumptious stew made with few ingredients such as lamb or beef, onions and spices. It’s not only satisfy your hunger but also is a hearty stew.

Pichagh gheymeh serves with fried eggs on top of dish and  steamed rice.

Ingredients

400g   lamb or been meat, cut into small size

2 medium onions, thinly sliced

2-3 eggs or quail eggs

½ cup slivered almonds

1tbsp  Persian saffron water

1tbsp lemon juice

½ tsp cinnamon

½ tsp turmeric

Salt and pepper to taste

Butter or Olive oil

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Method

Melt the butter or heat the oil in a saucepan. Fry the onions until golden brown. Remove from the pan. Add diced meat and fry for 5 minutes. Transfer fried meat to a pot. Add 3 cups of water to the meat and cook it for 1 hour.

Meanwhile, heat the oil in a pan and sauté turmeric, cinnamon and pepper for few seconds until aromatic.

30 minutes after cooking meat, add fried spices, lemon juice, saffron water, fried onions, slivered almond and finally season with salt.Cook the stew over low heat for next 30 minutes.

Serve stew with fried eggs on top of it and saffron rice.

Nosh-e jaan

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تخم مرغ
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پیچاق قیمه اردبیلی

پیچاق قیمه یا خورش بادام یکی از غذاهای محلی و سنتی استان زیبای اردبیل می باشد. این قیمه ی محلی با خورش قیمه ای که می شناسیم فرق داره و با بادام و گوشت خورشتی و ادویه های مختلف تهیه میشه و در واقع در موقعیت های خاص در سفره حاضر میشه .
پخت این خورش لذیذ نیاز به مواد چندانی نداره و با استفاده ازگوشت گوسفندی یا گوساله– پیاز و ادویه پخت میشه. این خورش خوش رنگ و بو، نه فقط گرسنگی شما رو سیراب میکنه بلکه یک خورش محبوب قلبهاست.
پیچاق در زبان آذری به معنی چاقو می‌باشد ولی دقیقن نمی دونم چرا به این نام معروف شده شاید خلال بادام‌ها شبیه تیغ چاقو بوده و یا شاید در زمان های قدیم گوشت رو با چاقو می کوبیدن.
رنگ زیبای طلایی پیچاق قیمه بخاطر بکارگیری زعفران و زردچوبه در خورش است.
پیچاق قیمه ی اردبیلی با تخم مرغ نیمرو و پلو ی زعفرانی سرو میشه.

مواد لازم

سیصد گرم گوشت خورشتی گوسفندی یا گوساله- پخته شده

دو عدد پیاز خلالی خرد شده

سه ق غ بادام خلالی

یک ق چ دارچین

یک ق چ زردچوبه

یک ق چ پاپریکا

یک ق غ زعفران دم کرده

یک ق غ ابلمیو

نمک و فلفل به میزان نیاز

کره یا روغن مایع

دو سه عدد تخم مرغ

طرز تهیه

کره را در تابه آب می‌کنیم و یا روغن رو گرم می کنیم. پیاز را سرخ کنید تا طلایی شود.
ادویه ها را جداگانه با کمی کره به مدت ۱ دقیقه روی حرارت ملایم تفت بدهید تا عطر ادویه ها به مشام رسید از روی حرارت بردارید.

گوشت را نیز جداگانه کمی با روغن سرخ کنید و سپس ادویه تفت داده را همراه با آبلیمو روی گوشت بریزید.

۳۰۰ میلی لیتر آب را روی خورش ریخته و بگذارید روی حرارت بالا بجوش آید. سپس حرارت را کم کرده و آب زعفران- پیاز سرخ شده و خلال بادام ها را هم به خورش افزدوه و اجازه دهید به مدت ۳۰ دقیقه با حرارت پایین خورش پخته و جا بیفتد.

زمان سرو روی خورش مجددن کمی بادام خلالی ریخته و چند تخم مرغ نیمرو روی خورش قرار داده و با پلو سرو می کنیم.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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