Lentil stew (Maji) recipe in Mazandaran Iran
Maji stew or northern lentil stew is one of the local dishes of Gilan and Mazandaran provinces. Follow this culinary article in Koolleh Magazine.
INGREDIENTS :
- Lentils = 250 g
- Onion = 4 pcs medium
- Pomegranate paste = 3 soupspons
- Walnut kernels = 1 measure
- Eggs = 2 pcs
- Water = 5 cups
- Peeled potatoes = 2 pcs
- Salt, black pepper, turmeric, cinnamon = as needed
INSTRUCTION :
Wash the lentils and soak them a little. Then put it on the heat with a chopped onion, potato and three cups of water to cook.
After the lentils and potatoes are fully cooked and the water absorbs the lentils, remove it from the heat, mash it and puree it.
Then chop the rest of the onions and fry and add to the pureed lentils with the turmeric.
Pour the pomegranate paste with salt, black pepper, cinnamon, walnut kernels and two cups of water into the pureed lentils and put it back on the heat until the stew thickens and settles.
At the end of cooking the stew, break the eggs in it and wait without stirring until the eggs are closed.
Hints:
Preparation time of raw materials and supplies is about 15 minutes
And the cooking time and waiting time is about 1 hour.
You can serve the stew at lunch, dinner.
It can also be eaten during Ramadan as Sahar – Iftar -.
Note that the amount of raw materials and preparation order is suitable for 4 people.