A pure culinary experience in the heart of the mountain! Grandma's Hamedani stew was amazing⛰️❤️

Today, we went to the heart of the mountain with my grandmother and inside a large cave, we made an incredibly delicious Hamedani soup. The sounds of nature, the cool mountain air, and my grandmother's unique cooking made this experience one of the best days of our lives.
If you are interested in rural cooking, nature tourism, local soups, and life in the mountains, don't miss this video.
Be sure to watch until the end to feel the real taste of Hamedani soup! ❤️⛰️🍲

👉 We produce content on the channel about nature, camping, local cooking, fish farming, and rural life.

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🥣 How to make old Hamedani soup (original and old version)

Ingredients (for 6 people)

Grains and grains:

Chickpeas: ½ cup (pre-soaked)

Peeled barley: ½ cup

Rice: ½ cup

Meat:

Minced meat: 300 grams

Finely grated onion for meat: 1 medium piece

Vegetables for soup:

(leek, parsley, coriander + a little spinach or chard) about 400 grams chopped

Vegetables:

Finely grated carrot or ginger: 1 medium piece

Onion for initial frying: 1 large piece chopped

Spices:

Turmeric: 1 teaspoon

Black pepper: as needed

Salt: at the end of cooking

Flavoring agents:

Curd for inside the soup: 2–3 tablespoons (optional but tasty)

Curd for decoration: as needed Optional

Hot onion: 3–4 tablespoons

Hot mint: 2 tablespoons

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🍲 Step-by-step preparation

1. Frying chickpeas and beans with onions (the main secret of ancient soup)

In a large pot:

1. Pour a little oil.

2. Fry the chopped onion until soft and golden.

3. Add the soaked chickpeas, barley and a little turmeric.

4. Fry the beans with the onion for 3–4 minutes until their aroma and flavor open.

Then add 6–7 glasses of water and let them cook until half cooked.

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2. Add rice

After the chickpeas and barley are half cooked:

Wash the rice and add it.

Let the rice open and the soup become slightly glazed.

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3. Add the soup vegetables

When the rice and beans are soft:

Add the soup vegetables.

Let the soup simmer for about 30 minutes.

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4. Prepare the minced meat

In a separate pan:

1. Fry the grated onion in a little oil.

2. Add the minced meat and fry well.

3. Add turmeric, black pepper and a little salt (very little).

4. When the meat is fully cooked, transfer it to the soup pot.

This step will fully distribute the flavor of the meat in the soup.

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5. Add the carrots and final cooking

Add the grated or grated carrots.

Let the soup simmer for another 20–30 minutes.

If the soup becomes too thick, add a little water.

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6. Add the curd to the soup (optional but great)

At the end of cooking:

Pour 2–3 tablespoons of curd into the soup and mix well.
This will make the color of the soup brighter and its taste more traditional.

Adjust the salt at the end.

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🧅 Garnish and serve

For the soup:

Kashk

Golden onion

Fragrant mint

These are in the style of old Hamedan soups.

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