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Sharovi

There's nothing quite as satisfying as bringing a bubbling toasty summer vegetable stew out of the oven. This Armenian vegetable stew (called Sharovi) captures all the vibrant flavors of summer, marinating and cooking them to perfection. It's a true celebration of the season's harvest.
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Armenian Summer Vegetable Stew in a clay baking dish.

Ingredients

  • 1 onion (200 grams) diced
  • 3-4 potatoes (500 grams) cut into rounds
  • 3 eggplants medium size (300 grams) cut into rounds
  • 3 zucchinis (300 grams) cut into rounds
  • 2-3 cups green beans 500 grams cut into bias
  • 3 tablespoon Olive oil
  • 2 bell peppers
  • 2 tomatoes sliced into rounds
  • ½ cup mixed herbs chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

Prepare the Vegetables:

  • For the Eggplants and Bell Peppers: Consider roasting for a smoky touch.
    3 eggplants medium size (300 grams) cut into rounds, 2 bell peppers
  • For the Potatoes: Peel and slice into rounds, keeping them in water.
    3-4 potatoes (500 grams) cut into rounds
  • For the Zucchini: Slice into rounds.
    3 zucchinis (300 grams) cut into rounds
  • For the Onions: Dice and sauté for extra flavor.
    1 onion (200 grams) diced
  • For the Green String Beans: Trim, slice diagonally, and blanch.
    2-3 cups green beans
  • For the Beef (if using): Cut into cubes, sear, and simmer.
  • For the Tomatoes: Prepare as needed.
    2 tomatoes sliced into rounds
  • For the Herbs: Chop, reserving a tablespoon.
    ½ cup mixed herbs chopped

For the Assembly:

  • Preheat the oven to 350°F (180°C) degrees.
  • Use an oven-proof baking dish with a cover.
  • Start with a layer of olive oil.
    3 tablespoon Olive oil
  • Spread one-third of the sautéed onions evenly.
  • Arrange potato disks in a shingle pattern, season.
    1 teaspoon salt, ½ teaspoon pepper
  • Add layers of zucchini, eggplant, green beans, bell peppers, tomatoes, and herbs, seasoning each.
  • Repeat these layers.
  • Pour in reserved liquid, ensuring it doesn't fully cover the vegetables. Use beef broth if preferred.
  • Nestle beef chunks if included.
  • Drizzle olive oil, cover.
  • Turn the oven to 350°F(180°C) degrees and bake for an hour. (no need to preheat)
  • Check for doneness, then broil for 4-5 minutes to brown.

Notes

  • Roasting eggplants and peppers may seem like an additional step, but if you have some extra time, it's definitely worth the effort. The extra smoky flavor from the roasted vegetables adds a rich depth, almost as if it were cooked in a wood-burning oven. You can even complete this step a day in advance.
  • Consider cutting the vegetables uniformly. This ensures even cooking, adds visual appeal, and makes the dish easier to eat.
  • If you prepare the vegetable ahead of time, submerge the peeled and cut potatoes in a cold water. This will prevent the potatoes from oxidation and turning black.
  • Take your time to layer the vegetables; this helps distribute the flavors more evenly throughout the dish.
  • Don't skimp on herbs; generously sprinkle them between the vegetable layers. Remember to reserve some fresh herbs to add at the end, just before serving. These fresh herbs provide a unique aroma that enhances the dish's flavor.
  • Use very little liquid. The vegetables will release some liquid. This is stew and not a soup; use water or good quality beef broth.
  • If you choose to prepare with beef, cut the beef into cubes. Searing and browning these beef chunks will impart a rich depth of flavor to the dish.

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Author: Noune DiCesare
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!
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