طرز تهیهی دم گاو که طعمش شما را شگفتزده میکند
طرز تهیهی دم گاو که طعمش شما را شگفتزده میکند is a medium Persian recipe that serves 4. 350 calories per serving. Recipe by MAZA on YouTube.
Prep: 10 min | Cook: 1 hr 17 min | Total: 1 hr 42 min
Cost: $9.52 total, $2.38 per serving
Ingredients
- 6 pieces Lamb Shoulder or Stew Meat (about 500 g total, cut into bite‑size cubes)
- 3 large Onion (cut into thin strips (julienne))
- 2 tablespoons Vegetable Oil (any neutral oil)
- 1 piece Cinnamon Stick (whole stick for aromatic flavor)
- 1 teaspoon Ground Black Pepper (freshly ground if possible)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Fresh Ginger (peeled and finely grated)
- 3 tablespoons Water (just enough to create steam, not a broth)
- 0.5 piece Lemon (fresh juice, added at the end)
Instructions
Prepare Ingredients
Slice the onions into thin strips, cut the lamb into bite‑size cubes, peel and grate the ginger, and halve the lemon.
Time: PT10M
Sauté Onions
Heat 2 Tbsp oil in the pot over medium heat. Add the onion strips and sauté until they become translucent, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Add Lamb and Spices
Add the lamb pieces to the pot, stirring to coat with the onions. Toss in the cinnamon stick, ground black pepper, salt, grated ginger, and pour in 3 Tbsp water.
Time: PT5M
Temperature: Medium heat
Steam the Lamb
Cover the pot with its lid, reduce the flame to the lowest setting, and let the lamb steam gently for 1 hour. Check that only a thin layer of steam‑condensed liquid remains.
Time: PT1H
Temperature: Low flame
Finish and Reduce
After 1 hour, remove the lid. If excess liquid remains, simmer uncovered for 5 minutes to thicken slightly.
Time: PT5M
Temperature: Low to medium heat
Add Lemon and Serve
Squeeze the juice of half a lemon over the lamb, give a quick stir, and serve hot with rice or flatbread.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Ingredient Substitutions
- Instead of Lamb Shoulder or Stew Meat: Beef chuck, Goat meat
- Instead of Onion: Shallots, Leeks
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Cinnamon Stick: 1 tsp ground cinnamon
- Instead of Ground Black Pepper: White pepper
- Instead of Salt: Sea salt, Kosher salt
- Instead of Fresh Ginger: 1/2 tsp ground ginger
- Instead of Water: Broth (will change flavor)
- Instead of Lemon: Lime juice
Equipment Needed
- Large Pot with Lid
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Microplane or Grater (optional)
- Serving Spoon (optional)
Critical Steps — Do Not Skip
- Use only a minimal amount of water (3 Tbsp) so the meat steams rather than boils.
- Maintain a very low flame during the 1‑hour cooking period to keep the meat tender.
- Do not lift the lid frequently; steam is key to the texture.
Chef Tips from the Video
- Use fresh ginger for a brighter zing; powdered ginger can be used in a pinch.
- A small piece of dried orange peel can be added with the cinnamon for extra aroma.
- Serve with Persian saffron rice (chelow) to balance the richness.
Troubleshooting
Meat is tough after cooking.
Ensure the flame is set to the lowest possible setting and that the pot is tightly covered. Add a splash more water and continue steaming for another 10‑15 minutes.
The stew is too watery.
Uncover the pot and simmer for a few minutes to evaporate excess liquid, or add a pinch of flour slurry to thicken.
Onions become browned instead of translucent.
Cook over medium heat only for 3‑4 minutes and stir constantly; lower the heat immediately if they start to color.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw overnight before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The stew improves in flavor after a few hours in the fridge; reheat gently on low heat.
- Portion and freeze individual servings for quick meals.
Frequently Asked Questions
What is the cultural significance and history of Mazhdar Lamb in Persian cuisine?
Mazhdar Lamb is a traditional Persian home‑cooked stew that showcases the Persian love for slow‑cooked, aromatic meat dishes. Historically, it was prepared for family gatherings and festive occasions, using minimal water to preserve the meat’s natural juices and the fragrant spices that define Iranian comfort food.
What are the traditional regional variations of Mazhdar Lamb in Iran?
In northern Iran, cooks often add fresh herbs like dill and tarragon, while in the south, a touch of dried lime (limoo‑amoo) replaces the lemon. Some regions also incorporate pomegranate molasses for a subtle sweet‑sour note.
How is Mazhdar Lamb traditionally served in Persian households?
It is typically served hot alongside steamed basmati rice (chelow) or flatbread (nan). A garnish of fresh cilantro or parsley and a wedge of lemon are common, allowing diners to add extra brightness to each bite.
On what occasions is Mazhdar Lamb traditionally prepared in Iran?
Mazhdar Lamb is popular for weekend family meals, Ramadan iftars, and celebratory gatherings such as Nowruz (Persian New Year) or wedding feasts, where its rich flavor and tender texture are especially appreciated.
What authentic ingredients are essential for Mazhdar Lamb versus acceptable substitutes?
Authentic ingredients include lamb shoulder or stew meat, cinnamon stick, fresh ginger, and a small amount of water for steaming. Acceptable substitutes are beef chuck for lamb, ground cinnamon instead of a stick, and powdered ginger if fresh is unavailable.
What other Persian dishes pair well with Mazhdar Lamb?
It pairs beautifully with saffron rice, Shirazi salad (cucumber‑tomato‑onion), mast-o‑khiar (yogurt‑cucumber dip), and a side of pickled vegetables (torshi). The fresh acidity of these sides balances the richness of the lamb.
What are the most common mistakes to avoid when making Mazhdar Lamb?
Common errors include using too much water, which turns the stew into a broth, cooking over high heat which makes the meat tough, and lifting the lid too often, which releases the essential steam needed for tenderness.
Why does this Mazhdar Lamb recipe use minimal water and low heat instead of a pressure cooker?
The minimal water and low‑heat steaming preserve the meat’s natural juices and allow the spices to infuse slowly, creating a tender, melt‑in‑the‑mouth texture that a pressure cooker’s rapid cooking can’t replicate.
How do I know when Mazhdar Lamb is done and how should I store leftovers?
The lamb is done when a fork slides easily into the meat and the sauce has thickened slightly. Cool the stew to room temperature, then refrigerate in an airtight container for up to three days or freeze for up to two months.
What does the YouTube channel MAZA specialize in?
The YouTube channel MAZA focuses on simple, home‑style Persian recipes, often highlighting traditional cooking techniques and quick, one‑pot meals that are accessible to busy home cooks.
How does the YouTube channel MAZA's approach to Persian cooking differ from other Persian cooking channels?
MAZA emphasizes minimal equipment, clear step‑by‑step narration in Persian with English subtitles, and practical tips for everyday ingredients, whereas many other channels may focus on elaborate presentations or gourmet variations.
Last updated: August 19, 2026
