The secret to tastinessKenger StewElegant
Kenger stew is a tasty and springtime dish loved by many Iranian families. This nutritious dish is prepared in different ways across Iran—some cook it like Qima stew with lentils and tomato paste, while others prepare it with fragrant herbs without tomato paste. If you are a fan of this traditional dish and want to prepare it more deliciously now that fresh Kenger is in season, stay with this guide fromSelMagzand learn how to make it.Cook Kenger stew with lamb meatFor a tastier Kenger stew, use lamb meat. If you don’t like red meat, you can also use chopped chicken pieces in the stew.Increasethe amount ofonionto make your stew more flavorful and thick. Using one large onion or two regular onions helps make the stew delicious and glossy.
Use brewed saffron
Don’t forget to add brewed saffron when making Kenger stew. Chefs often add a bit of brewed saffron at the end of cooking to enhance aroma and flavor, making the stew more fragrant and tasty.
Add flavorings likedark vinegarand lemon juice
You can add ingredients like vinegar or lemon juice to Shirazi Kenger stew to make it tart and more flavorful. Some prefer adding dried lime or some cherry plums (aloo ghasel) during cooking—this depends on your taste.
Use orange peelor sour plum (gojeh senjed)to enhance flavor in Kenger stew. Many cooks add a splash of orange peel or sour plum during cooking for a unique taste—try it and see how it suits your palate.
Add dried saffron powder to the stew
If you want a glossy and flavorful Kenger stew, you can grind dried Kenger and add some of its powder into the stew during cooking for richer taste and thicker texture.Don’t forget aromatic herbsFor extra aroma, use herbs like mint, parsley, or even local herbs, basil, green onion, or celery. These herbs will make your stew more fragrant and delicious.
Try incorporating pulp from tomato paste into your stew
Some people add tomato paste for richness, but others prefer not to use tomato paste to keep the stew darker and more flavorful like Ghormeh Sabzi. Choose based on your taste and see which version you prefer.Soak lentilsBefore adding lentils to Kenger stew, soak them to cook faster and reduce their smell.
Use meat broth or chicken broth
To make your Kenger stew more flavorful and with good consistency, avoid cold water; use hot boiling water instead. Consider using seasoned meat broth or chicken broth to boost taste.Don’t forget the spicesUse salt, pepper, and turmeric when preparing the stew. If you prefer it spicier, add more pepper during cooking.
Let the stew simmer well
The key to delicious Kenger stew is letting it cook slowly. Keep the heat moderate so it becomes soft and thickens properly.
Use lamb pieces for the meat
Using chopped lamb makes the stew more tender and flavorful. Add sour green plums (goujeh sabz) or dried lime (limoo amani) to enhance sourness.
Prepare soaked lentils
Soaked lentils are used in Iran to make Qima stew, and they can also be added to Kenger stew for better taste. Remember to soak Lentils to cook quickly and reduce their smell.
Use broth or seasoned water
Adding broth or seasoned chicken stock can make your stew richer and more delicious.
Include aromatic herbs
Fresh herbs like mint, parsley, or local herbs such as basil, green onion, and celery improve the flavor of Kenger stew.
Try adding tomato paste
Many cooks add a spoonful of tomato paste for flavor, while others prefer no tomato paste for a darker, more traditional look like Ghormeh Sabzi. Decide which you prefer to see which makes your stew tastier.
Soak lentilsIn some regions, soaked lentils are used in Qima stew. For a flavorful Kenger stew, soak lentils beforehand to help them cook faster and reduce smell.Use meat or chicken broth
Using hot broth instead of cold water helps cook the stew faster and adds more flavor. You can also add seasoned broth for a richer taste.
Spice it upAdd salt, pepper, and turmeric when cooking. For a spicier stew, increase the amount of pepper.Let the stew cook slowly
