🍽️Side Dish

Persian Potato and Walnut Stew (Khorak Sib Zamini ba Gerdoo)

Name: Persian Potato and Walnut Stew (Khorak Sib Zamini ba Gerdoo)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Side Dish
Ingredients: Potatoes – boiled until tender, then cut into soft cubes; Walnuts – roughly chopped; Olive oil – for sautéing; Onion – finely chopped; Garlic – minced; Turmeric – ground; Salt – to taste; Black pepper – to taste; Fresh lemon juice – to taste; Parsley – finely chopped, for garnish

"Discover the soul-warming harmony of toasted walnuts and vibrant turmeric-gold potatoes in this quintessential Persian comfort dish."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

Potatoes – boiled until tender, then cut into soft cubes
Walnuts – roughly chopped
Olive oil – for sautéing
Onion – finely chopped
Garlic – minced
Turmeric – ground
Salt – to taste
Black pepper – to taste
Fresh lemon juice – to taste
Parsley – finely chopped, for garnish

🌱 Vegan🌱 Gluten-Free🌱 Plant-Based🌱 Dairy-Free🌱 Vegetarian⚡ Medium

❤️Health88%

😋Taste85%

🥳Joy82%

👨‍🍳Difficulty25/100

📜 The Story

Khorak Sib Zamini represents the humble yet sophisticated nature of Persian home cooking, utilizing staple pantry items like walnuts and turmeric to create deeply nourishing vegetarian fare. While often overshadowed by meat-heavy stews, this dish highlights the agrarian traditions of the Iranian plateau where nuts are celebrated for both texture and protein.

🧬 Flavor DNA

🍋Sour

6/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

3/10

🍄umami

4/10

☕Bitter

2/10

✨ Sensory Profile

"The dish presents a stunning contrast between the buttery, turmeric-gold potatoes and the dark, earthy crunch of toasted walnuts. A bright, citrusy steam rises from the pan, cutting through the warm, savory aroma of sautéed garlic and onions."

Chef's Mastery

💡

The Secret

For the best texture, use waxy potatoes like Yukon Gold or Red Bliss; they hold their shape during the tossing phase far better than starchy Russets.

⚠️

Avoid This

Over-boiling the potatoes in the first step until they are mushy, which results in a mash rather than a clean-cut stew when combined with the walnuts.

❄️

Storage

Store in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium-low heat with a tablespoon of water to maintain the walnut's crunch.

Instructions

Boil the potatoes in lightly salted water until just tender but not falling apart. Drain well, cut into bite-sized cubes, and set aside.

Heat the olive oil in a wide pan over medium heat. Add the chopped onion and sauté until soft, translucent, and lightly golden.

Stir in the minced garlic and turmeric. Cook for about 30 seconds, just until fragrant, then season with salt and black pepper.

Add the chopped walnuts and stir gently for 1–2 minutes, allowing them to lightly toast and release their aroma.

Carefully add the potato cubes to the pan. Toss gently to coat them evenly with the onion, spices, and walnuts, taking care not to break them.

Remove from the heat, drizzle with fresh lemon juice to taste, and garnish with chopped parsley. Serve warm.