Gomaj Kebab, with the tenderness of lamb meat and the unmatched flavor of local Chuchak greens, is one of the traditional and popular dishes in various cultures. This dish not only has a unique taste but also provides a unique experience for every palate with the combination of walnuts and fragrant spices.
How to Prepare Gomaj Kebab
To prepare this delicious dish, you will need 300 grams of red meat, one cup of walnut kernels, one onion, and 4 tablespoons of Chuchak greens. Additionally, for flavoring, pomegranate paste, tomato paste, and spices such as turmeric, black pepper, and red pepper are used.
Read more: Iranian Shepherds' Clothing Enters the World of Louis Vuitton Fashion
First, cut the meat into cubic and stew-sized pieces and slice the onion. In a suitable pot, heat butter and oil over medium heat and sauté the onions until they are soft and golden. Then add the spices and sauté a little longer to release their aroma.
Next, add the meat to the pot and sauté until it changes color. Remember that the meat should not be over-fried to prevent it from becoming tough. Crush the walnut kernels and add them to the mixture. Then add the Chuchak greens that you have washed and chopped beforehand, and let them change color slightly.
Cooking Gomaj Kebab and Key Tips
After sautéing, add the tomato paste and pomegranate paste to the mixture and mix well. Finally, add pomegranate juice and some boiling water to the pot, cover it, and let the stew cook over low heat until it thickens. This dish should be served with little liquid and well-cooked.
After the necessary time and thickening of the stew, add salt and turn off the heat after about 5 minutes. If you do not have access to Chuchak greens, you can use a mix of basil and mint as a substitute. Also, if Gomaj is not available, ceramic or copper pots are suitable for slow cooking of this dish.
The thickness and sourness of this dish are entirely a matter of taste. If you do not want the dish to be too sour, you can reduce or omit the amount of pomegranate juice. Using animal or local oils in this dish gives it a richer aroma and flavor.
If you do not consume red meat, you can use pieces of chicken, turkey, or even meatballs. This stew, served alongside northern rice, olives, local pickles, and fresh herbs, forms a complete and unique meal.
The walnuts should not be over-sautéed, as they may impart a bitter taste to the dish. Additionally, adding a few fried tomatoes alongside the stew when serving gives it a more attractive appearance.
Read more: Hanieh Tosli Seen in a Different Style in Her New Photos · Paghazeh Kuku; An Unmatched Flavor and Healing Properties in One Bite
