Best 2 A Vegetable Stew Tabakh Rohoo Recipes
In the realm of culinary delights, "Vegetable Stew Tabakh Rohoo" stands as a crown jewel, captivating palates with its vibrant flavors and wholesome goodness. Originating in the heart of Iranian cuisine, this delectable dish is a symphony of fresh vegetables, succulent meat, and aromatic spices, skillfully orchestrated to create a culinary masterpiece. Embark on a culinary journey as we delve into the secrets of crafting the perfect "Vegetable Stew Tabakh Rohoo," unraveling the intricacies of this beloved dish, and inspiring you to recreate its magic in your own kitchen.
Let's cook with our recipes!
TABAKH ROHO (SYRIAN LAMB AND VEGETABLE STEW)
This is a Syrian lamb and vegetable stew made in layers and served with steamed rice or bulgur. My Damascene sister-in-law recently showed me how to make this. It is delicious. The addition of ghee or semneh at the end of the cooking is a traditional Damascene style of cooking; however, these days these dishes are made without the extra fat.
Provided by ALMALOU
Categories Stew
Time 1h55m
Yield 8
Number Of Ingredients 20
Steps:
- Heat the ghee in a large pot over medium-high heat and stir in the lamb meat. Cook and stir until evenly browned. Season with allspice, cinnamon, cloves, nutmeg, and cardamom and mix well.
- Place a layer of onion on top of the lamb in the pot, but do not stir. Top with layers of potato, eggplant, zucchini, and tomatoes.
- Repeat the layers of vegetables until you have used them up, ending with tomatoes on top. Place the chile pepper in the center of the tomatoes. Season with salt. Dilute the tomato paste in the water, and pour it over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
- With a mortar and pestle, crush together the garlic, a pinch of salt, and the dried mint. Mix with 2 tablespoons of liquid from the pot, and drop by spoonfuls over the vegetables in the pot, but do not stir. Simmer for 5 minutes more.
- Transfer the stew to a wide bowl or serving dish by gently tipping the pot and letting it slide out into the serving dish, while maintaining its layers. Sprinkle with ghee, if desired.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 21.3 g, Cholesterol 34.9 mg, Fat 5.8 g, Fiber 4.4 g, Protein 11.5 g, SaturatedFat 2.9 g, Sodium 53.7 mg, Sugar 7.5 g
TABAKH ROHO (SYRIAN LAMB AND VEGETABLE STEW)
This is a Syrian lamb and vegetable stew made in layers and served with steamed rice or bulgur. My Damascene sister-in-law recently showed me how to make this. It is delicious. The addition of ghee or semneh at the end of the cooking is a traditional Damascene style of cooking; however, these days these dishes are made without the extra fat.
Provided by ALMALOU
Categories Stew
Time 1h55m
Yield 8
Number Of Ingredients 20
Steps:
- Heat the ghee in a large pot over medium-high heat and stir in the lamb meat. Cook and stir until evenly browned. Season with allspice, cinnamon, cloves, nutmeg, and cardamom and mix well.
- Place a layer of onion on top of the lamb in the pot, but do not stir. Top with layers of potato, eggplant, zucchini, and tomatoes.
- Repeat the layers of vegetables until you have used them up, ending with tomatoes on top. Place the chile pepper in the center of the tomatoes. Season with salt. Dilute the tomato paste in the water, and pour it over the vegetables. Bring to a boil, reduce heat to low, and simmer 1 hour, until vegetables are tender.
- With a mortar and pestle, crush together the garlic, a pinch of salt, and the dried mint. Mix with 2 tablespoons of liquid from the pot, and drop by spoonfuls over the vegetables in the pot, but do not stir. Simmer for 5 minutes more.
- Transfer the stew to a wide bowl or serving dish by gently tipping the pot and letting it slide out into the serving dish, while maintaining its layers. Sprinkle with ghee, if desired.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 21.3 g, Cholesterol 34.9 mg, Fat 5.8 g, Fiber 4.4 g, Protein 11.5 g, SaturatedFat 2.9 g, Sodium 53.7 mg, Sugar 7.5 g
Tips:
- Use fresh, seasonal vegetables. This will ensure that your stew is packed with flavor and nutrients.
- Don't be afraid to experiment with different vegetables. There are endless possibilities, so feel free to mix and match your favorites.
- Sauté the vegetables before adding them to the stew. This will help to develop their flavor and prevent them from becoming mushy.
- Use a good quality broth or stock. This will make a big difference in the flavor of your stew.
- Season the stew to taste. Be sure to add enough salt and pepper, as well as any other herbs or spices that you like.
- Let the stew simmer for at least 30 minutes. This will allow the flavors to meld together and develop.
- Serve the stew with a side of crusty bread or rice. This will help to soak up the delicious broth.
Conclusion:
Vegetable stew Tabakh Roohoo is a delicious, hearty, and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With its simple ingredients and versatile flavor, this stew is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
