MyBeeaaB

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Persian Herb Stew - BeeaaB - MyBeeaaB

Cooking time in 4 hours

Servings 4 Person

BeeaaB Point: 31

BeeaaB

Qorme Sabzi is one of the most authentic Iranian flavors. This food is a rich source of animal and vegetable protein, vitamins B6 and B12, iron, zinc, selenium and copper.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Persian Herb Stew and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

16%

Carbohydrate

Protein

23%

Threonine

67%

Isoleucine

80%

Leucine

59%

Lysine

71%

Valine

71%

Tryptophan

76%

Histidine

71%

Tyrosine + Phenylalanine

73%

Methionine + Cysteine

61%

Fat

28%

Essential Fatty Acids (PUFA)

12%

Omega-3

23%

Omega-6

16%

MUFA

49%

SFA

17%

Cholesterol

15%

Trans fats

Fiber

20%

Water

Total Sugar

Vitamins

vitamin c

31%

Thiamine vitamin b1

11%

Riboflavin vitamin b2

26%

Niacin vitamin b3

31%

Pantothenic acid vitamin b5

15%

Pyridoxine vitamin b6

52%

Folate vitamin b9

16%

Cobalamin vitamin b12

77%

Choline

18%

vitamin a

31%

vitamin d

1% >

vitamin k

16%

vitamin e

16%

Minerals

Calcium

14%

Iron

71%

Magnesium

20%

Sodium

39%

Zinc

50%

Selenium

48%

Potassium

25%

Phosphorus

38%

Manganese

22%

Copper

47%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1 4" fat, cooked, braised270 gr

Ghormeh sabzi,400 gr

Beans, kidney, red, mature seeds, cooked, boiled, without salt155 gr

Oil, olive, salad or cooking10 Tbsp (60 gr)

Limes, dried3 Medium size (12 gr)

Salt, table1 tsp (4 gr)

Spices, turmeric, ground1 tsp (2 gr)

Spices, pepper, black1 tsp (2 gr)

Lime juice10 gr

Onions, yellow, stir-fried64 gr

cooking method

First, we fry 450 grams of raw fat-free stewed lamb with 100 grams of Nagini onions, 1 teaspoon (2 grams) of turmeric, half a teaspoon (2 grams) of salt, and 5 tablespoons (30 grams) of olive oil. until the meat is raw. Then we add 70 grams of beans that we soaked the day before and the right amount of water to the meat. When the water boils, we reduce the flame so that the meat and beans cook slowly. Then we fry 400 grams of vegetables with 5 tablespoons (30 grams) of olive oil on a low flame, the half-cooked meat, vegetables, half a teaspoon (2 grams) of salt, and 1 teaspoon (2 grams) of black pepper. We add The food should be cooked on low flame until it is completely cooked. In the last half hour, we pierce the skin of 3 medium (12 grams) Omani lemons and add them to the stew with 10 grams of lemon juice. When the stew is cooked, oil will be placed on its surface.