Introduction

Gheem stew is one of the old and very delicious Iranian dishes. A stew that is prepared in different ways and is famous for its taste and color. Onions, cobs and meat are the ingredients of this stew. In order to have a delicious stew, you should pay attention to choosing the right seasoning. We suggest you to use flower stuffing stew seasoning because it will satisfy your need for spices. In addition, you should also know the technique of cooking ghee. Be sure to fry the onion well until it becomes golden and caramelized, because the taste of hot onion has a great effect on the taste of ghee. Fry the paste well because it affects the color and taste of the stew. But be careful not to get burnt and bitter. Don’t fry the meat too much before adding the water, because it will harden. There is no need to cook the cob in advance, because it will cook completely with the rest of the stew ingredients. One of the most important reasons for the deliciousness of ghee stew is to cook it slowly. Cook the ghee with low flame. Be sure to remove the Omani lemon from the stew after 1 hour, because its stay in the stew will make the stew bitter. Maybe the part where you have to pour rose water and sugar will surprise you a little, but be sure that these two items are one of the secrets of the heavenly fragrance of ghee. And finally, don’t forget to add saffron.