Description
A Persian stew that relies on slow simmering to hydrolyze collagen into gelatin, thickening the dish naturally.
Technical
During simmering at 80–90 °C, collagen in the meat breaks down into gelatin, which imparts a velvety mouthfeel. Ground walnuts or a flour slurry gelatinize around 70 °C, further increasing viscosity, while acidic ingredients lower the pH to 5.5–6.0, inhibiting bacterial growth and preserving the stew.
Science
Primary Reaction
Hydrolysis of collagen to gelatin
Sensory Profile
Aroma ()
nuttysavoryrichwarmearthyspiced
Origin & History
Civilization
Persian people
Era
Winter festivals