Cooking a 2,500-Year-Old Dish: Pistachio Stew and Local Bread in the Village.

Hello, dear subscribers!

🎥 Today, we made a dish together that dates back 2,500 years or perhaps even more. It’s called Pistachio Stew, or as we call it locally, Aab Beneh. 🌳 To prepare this stew, we first gather the pistachios (known as Beneh) from the Beneh tree in the mountains and bring them back to the village. 🏞️ After drying them, when we’re ready to use them, we crush the pistachios using a tool you’ll see in the video. 🔨 This separates the kernels from the shells.

🍲 Next, we mix the kernels with hot water, add sautéed onions or herbs (Tareh Dagh), and finally, Qareh Ghoroot (a traditional sour dairy product). 🧅 This stew is always served with a special local bread called Bargou.

🥖 To make Bargou, the dough is prepared the night before, and in the morning, it’s mixed with water until it becomes thin and easy to spread. Bargou is one of the most traditional breads of the Zagros region, exceptionally delicious, and an integral part of our Lor culture. 💚

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Видео Cooking a 2,500-Year-Old Dish: Pistachio Stew and Local Bread in the Village. канала Zirna village