Teresa's Recipes
Durvud Poodash
Durvud Poodash is a fragrant and hearty Persian stew that embodies the rich culinary heritage of Iran. With tender lamb and golden yellow lentils simmered in a symphony of spices, this dish is not only a feast for the senses but also a comforting meal that warms the heart. Traditionally served during family gatherings and special occasions, Durvud Poodash is best enjoyed with fluffy steamed rice or warm bread, making it a beloved staple in Persian cuisine.
Ingredients
- 1.5 pounds Lamb, cubed
- 1 cup, rinsed Yellow lentils
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 3 tablespoons Vegetable oil
- 4 cups Water
- 2 tablespoons Lemon juice
- 1/4 cup Fresh cilantro, chopped
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cardamom
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Calories: 400
- Fat: 20g
- Carbs: 30g
- Protein: 30g
- Sodium: 500mg
- Sugar: 2g
Instructions
- In a large pot, heat the vegetable oil over medium heat. Once hot, add the chopped onion and sauté until it turns golden brown, about 5–7 minutes.
- Add the minced garlic to the pot and sauté for an additional minute until fragrant.
- Introduce the cubed lamb to the pot, cooking until it is browned on all sides, about 8–10 minutes.
- Stir in the rinsed yellow lentils, turmeric, cumin, cinnamon, cardamom, salt, and black pepper, ensuring the spices coat the lamb and lentils evenly.
- Pour the water into the pot, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until both the lamb and lentils are tender.
- After cooking, remove the pot from heat and stir in the fresh cilantro and lemon juice, adjusting seasoning as needed.
- Serve the Durvud Poodash hot, paired with steamed rice or warm bread for a delightful meal.
Tips
- For an added depth of flavor, consider marinating the lamb in yogurt and spices for a few hours before cooking.
- You can substitute lamb with beef or chicken for a different variation while maintaining similar cooking times.
- Adjust the spices to your personal taste, adding more cumin or turmeric for a stronger flavor.