Today we take a little break with a very simple recipe to make, gourmet and accessible to all: the vavishka.
The vavishka
Vavishka is a traditional dish that originated in the Gilan region of Iran, on the coast of the Caspian Sea. It is a region made up of green land, covered with Hyrcanian forests, famous for their Iranian rice and tea fields.
Today’s recipe is a stew made with ground meat, usually ground beef or chicken, tomatoes, lemon juice, onions, and turmeric. The dish is simmered slowly until the meat soaks up the flavors of the sauce.
Vavishka is usually served with rice or traditional bread. A variation of this dish consists of breaking an egg on top near the end of cooking to enrich the dish. This small addition at the end of cooking could make us think of another dish of Algerian origin and now present throughout the Mediterranean basin: shakshuka.
Interestingly, Iranian cuisine is rich in diversity, with many regions having their own traditional dishes and specialties. Vavishka is an example of the variety of delicious dishes that can be found in Persian cuisine.
The Persian Vavishka
Ingredients
- 1 tbsp of olive oil
- 2 medium onions, minced
- 2 cloves garlic, minced
- 3/4 tsp turmeric
- 1 pinch of cinnamon
- 200 g minced beef
- 2 ripe tomatoes, peeled and diced
- Juice of 1/2 lemon
- 2 eggs
- Salt and pepper
Preparation
- In a hot oiled pan, sauté the onions and turmeric. Mix and add the garlic, cinnamon, salt and pepper.
- Add the ground beef and cook until the meat browns.
- Add the tomato, lemon juice and cook for a few minutes.
- Crack the eggs over the mixture and cook without mixing.
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