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Persian Silvered Almond Stew
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Persian Silvered Almond Stew - BeeaaB - MyBeeaaB

Cooking time in 3 hours
Servings 3 Person
BeeaaB Point: 41

Persian Silvered Almond Stew - BeeaaB - MyBeeaaB

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Kermanshahi Almond Slice Stew is a tasty and very nutritious dish. An excellent source of protein, useful fats, iron and copper, and with one serving of this food, significant amounts of vitamin B12, B2, B3 and vitamin E are supplied to the body.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Persian Silvered Almond 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
20%
Carbohydrate
5%
Protein
22%
Threonine
61%
Isoleucine
71%
Leucine
55%
Lysine
56%
Valine
63%
Tryptophan
68%
Histidine
67%
Tyrosine + Phenylalanine
72%
Methionine + Cysteine
53%
Fat
42%
Essential Fatty Acids (PUFA)
25%
Omega-3
14%
Omega-6
40%
MUFA
73%
SFA
18%
Cholesterol
11%
Trans fats
1% >
Fiber
20%
Water
2%
Total Sugar
10%

Vitamins

vitamin c
9%
Thiamine vitamin b1
18%
Riboflavin vitamin b2
40%
Niacin vitamin b3
40%
Pantothenic acid vitamin b5
16%
Pyridoxine vitamin b6
20%
Folate vitamin b9
8%
Cobalamin vitamin b12
65%
Choline
4%
vitamin a
5%
vitamin k
8%
vitamin e
72%

Minerals

Calcium
14%
Iron
52%
Magnesium
37%
Sodium
30%
Zinc
44%
Selenium
33%
Potassium
28%
Phosphorus
50%
Manganese
53%
Copper
64%

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
Oil, olive, salad or cooking3 Tbsp (18 gr)
Tomato products, canned, paste, with salt5 Tbsp (90 gr)
barberry7 Tbsp (42 gr)
Nuts, almonds sliver120 gr
Spices, saffron0.2 gr
Spices, cinnamon, ground1 tsp (2.5 gr)
Salt, table0.5 tsp (2 gr)
Spices, turmeric, ground1 tsp (2 gr)
Lamb, domestic, composite of trimmed retail cuts, separable lean only, trimmed to 1 4" fat, choice, cooked180 gr
Onions, yellow, stir-fried64 gr

Preparation method

Preparation method
First, we put 3 tablespoons (18 grams) of olive oil in a suitable pot on a low heat, when it is warm, we add 100 grams of precious onions and stir frequently. When the onion softens a little, add 1 teaspoon (2 grams) of turmeric to it, then add 300 grams of lean lamb and fry. Add 5 tablespoons (90 grams) of tomato paste to the raw meat color and fry a little more. After that we add water. When the stew boils, we reduce the heat until it boils. Add salt to the half-cooked meat and wait until the meat is completely cooked. Then soak 120 grams of sliced ​​almonds in boiling water for 15 minutes. After that, we brew 0.2 grams of saffron in a little boiling water. We drain the almonds after 15 minutes and add them to the saffron together with 7 tablespoons (42 grams) of barberry that we roasted for a few seconds and mix well. When the meat is fully cooked and the water has reached the desired amount, we add the mixture of sliced ​​almonds, barberry and saffron along with 1 teaspoon (2.5 grams) of cinnamon to the meat, and let it cook for 30 minutes until the stew thickens. At the end, we add 1 tablespoon of rose water, wait 10 minutes until the rose water cooks a little with the stew, then the stew is ready.

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