If you have a laid-back afternoon, try this authentic Iranian beef soup. The practice is simple, the key is time, so this afternoon is the best stew in the afternoon, the stew is full of room temperature, and dinner is also available.
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Cut the onion, tomato every four, cut the beef into chunks and prepare a medium-sized non-stick soup pot.
Put a little cooking oil in the soup pot (about 4-5 teaspoons). Add the onion after the oil is hot, stir fry until the onion is discolored, add the beef cubes, basil, turmeric powder and salt, stir fry until the beef is discolored.
After the beef is discolored, add the chopped tomato and continue to cook for 2-3 minutes, or until the tomato is slightly softened, add hot water, and add 5-8 cm higher than the meat. After the fire is boiled, turn to a small fire and cook for one and a half hours. If there is less water in the middle, add some hot water.
After the potatoes are washed, they do not need to be peeled and placed directly into the soup. Remember that it's the whole potato, and you don't need to peel it, so the soup won't paste. Then cook for another hour, and find that there is less water in the middle, you can add hot water.
Turn off the fire and sprinkle with chopped parsley. If someone doesn't like coriander, you can also add coriander after filling the bowl. Potatoes can be smashed with a spoon at this time. The authentic way to eat is to match the Lebanese flatbread. Of course, rice can also be served. It is best to make rice made from basmati rice.