Sudabehs

Sudabehs are a traditional form of Persian stew, typically featuring lamb or beef slow-cooked with a base of pureed onions and enriched with saffron and turmeric. The key characteristic of a sudabeh is its thick, rich sauce, often achieved through extended simmering and the natural thickening properties of the onions.

Variations of sudabeh exist across Iran. Some recipes incorporate fruits such as prunes, apricots, or quince, adding a sweet and tart dimension to the savory dish. Others might include vegetables like potatoes or eggplant, though the onion base remains central. The stew is usually seasoned with salt, pepper, and sometimes a touch of cinnamon.

Sudabehs are traditionally served with steamed rice (chelow or polow), where the thick sauce can be spooned over the fluffy grains. This comforting and hearty dish is a staple in many Iranian households and is often prepared for family gatherings and special occasions. The cooking process, while lengthy, allows the flavors to meld and deepen, resulting in a complex and satisfying meal. The preparation emphasizes simple ingredients that, through slow cooking, create a profound depth of flavor.