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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A Persian stew that relies on slow simmering to hydrolyze collagen into gelatin, thickening the dish naturally.
Origin: Persian people (Winter festivals) — Isfahan, Iran
See full technique reference →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.
Primary Reaction
Hydrolysis of collagen to gelatin
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