Ingredients with Measurements:
- 2 large potatoes, peeled and sliced
- 2 large onions, sliced
- 2 medium carrots, peeled and sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. In a large pot, layer the sliced potatoes, onions, carrots, red bell pepper, and green bell pepper.
2. In a small bowl, mix together the minced garlic, tomato paste, paprika, cumin, salt, and black pepper. Spread the mixture over the vegetables in the pot.
3. Pour the water over the vegetables and bring to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 45-50 minutes, or until the vegetables are tender.
5. Sprinkle with chopped parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 130
Fat: 0.5g
Carbohydrates: 30g
Protein: 4g
Sodium: 420mg
Fiber: 6g
Substitutions for ingredients:
- Sweet potatoes can be used instead of regular potatoes.
- Any color bell pepper can be used.
- Fresh thyme or oregano can be used instead of parsley.
Variations:
- Add sliced mushrooms to the pot for extra flavor.
- Use vegetable broth instead of water for a richer flavor.
- Add a can of chickpeas or white beans for extra protein.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly.
- Stir the vegetables occasionally to prevent sticking.
- If the liquid evaporates too quickly, add more water as needed.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or cilantro
Pairings:
This dish pairs well with crusty bread or rice.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the vegetables are not tender after 45-50 minutes, continue to simmer until they are.
- If the liquid evaporates too quickly, add more water as needed.
Food safety advice:
- Make sure to wash all vegetables before slicing.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Dimlama is a traditional Azerbaijani dish that is typically made with lamb or beef, but this vegetarian version uses potatoes and onions as the main ingredients.
Flavor profiles:
This dish is savory and slightly sweet with a hint of smokiness from the paprika.
Serving suggestions:
Serve hot with crusty bread or rice.
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Region: Armenian