Khorak-e Sib Zamini va Gerdoo (خوراک سیب‌زمینی و گردو) – Persian Potato & Walnut Stew

• 800 gYukon Gold potatoes, peeled and cut into 3 cm chunks (Rinse briefly and drain to remove excess surface starch)
• 120 gWalnut halves (Coarsely chopped; toast before adding)
• 45 mlOlive oil (3 tbsp, divided)
• 250 gYellow onion, finely diced (About 1 large onion)
• 12 gGarlic cloves, finely grated (About 3–4 cloves)
• 3 gGround turmeric (1 1/2 tsp)
• 7 gFine sea salt (1 1/4 tsp, plus more to taste)
• 1 gBlack pepper, freshly ground (1/2 tsp)
• 650 mlWater (Start with 2 3/4 cups; add up to 120 ml more if needed)
• 30 mlFresh lemon juice (2 tbsp, added at the end for brightness)
• 20 gFlat-leaf parsley, finely chopped (About 1/2 cup loosely packed)

Instructions

1. 1

   Toast the walnuts to deepen their flavor: heat a dry skillet over medium heat, add the chopped walnuts, and toast for 4–6 minutes, stirring constantly, until fragrant and slightly darker. Immediately transfer to a plate to cool; leaving them in the hot pan can make them bitter.

2. 2

   Build the base: in a heavy pot, warm 30 ml olive oil over medium heat. Add the diced onion and cook 10–12 minutes, stirring every minute, until soft and lightly golden. Add grated garlic and cook 45–60 seconds, just until aromatic, keeping the heat moderate to avoid scorching.

3. 3

   Bloom spices and coat the potatoes: add turmeric, salt, and black pepper to the onions and stir for 30 seconds. Add the potato chunks and the remaining 15 ml olive oil, then stir 2 minutes so the potatoes are evenly coated in the spiced onion mixture for a more cohesive, Persian-style stew.

4. 4

   Simmer gently: pour in 650 ml water, bring to a boil over high heat (about 4–6 minutes), then reduce to low. Cover and simmer 25 minutes, stirring once halfway through. The potatoes should be nearly tender; if the pot looks dry at any point, add 60–120 ml water.

5. 5

   Add walnuts and thicken: stir in the toasted walnuts, cover again, and simmer 12–15 minutes on low until the potatoes are fully tender and the broth turns lightly creamy from the potato starch and walnut oils. For a thicker texture, gently mash 6–8 potato pieces against the pot wall.

6. 6

   Finish bright and serve: turn off the heat and stir in the lemon juice. Taste and adjust salt and pepper. Rest the stew, covered, for 5 minutes so flavors settle. Ladle into bowls and top with chopped parsley, adding a small extra squeeze of lemon if you like a sharper finish.