Kuku recipe Fosanjan local Gilan in Iran
This local kuku fosanjan is prepared without chicken and meat, and I hope you make it and enjoy it. In fact, kuku walnuts with a sauce that is prepared with the same walnuts and fesanjun are added to the kuku at the end, and local vegetables give it a great flavor.
ingredients :
- Levigated walnuts = 9 tablespoons
- Eggs = 1 piece
- Medium onion = 1 piece
- Wheat flour = 1.5 tablespoons
- Sour pomegranate paste = 1 tablespoon
- Tomato paste = 1.5 tablespoons
- Salt, pepper and turmeric = as needed
- Vegetables (cloves, parsley, coriander, mint) = 3 tablespoons in equal proportions
Instruction :
Well, first we go to prepare the sauce or our fennel, we add 6 tablespoons of walnuts, three to four cups of water with turmeric and salt on the heat until it boils, and then we moderate the heat until a quarter of the juice is reduced.
And we add pomegranate paste and tomato paste and reduce the heat. Stay on the gas, and apply its concentration like fennel.
How to prepare kuku:
Mix the remaining three tablespoons of walnuts, vegetables, flour and grated onion, which we took the juice from, and add eggs, salt, black pepper and turmeric, and in a frying pan that is better non-stick, add kuku, like kuku apple, with a little oil. We fry the ground.
And when the kuku are ready and cooled, we go to the sesame that is well placed and oiled and thickened, and we gently pour the kuku into it and put it for another 15 minutes with a very low flame.
And the aroma and taste of vegetables can be felt in the sauce and we turn it off and prepare it for serving. Do not stir the fesnjan so that the kuku are not crushed, and you can use chicken juice instead of ordinary water).
I emphasize that the flavor of this food is similar to that of other local vegetables, but you can remove it if it is not available, use only coriander, parsley and mint.