Fosanjan ghelgheli with parsley recipe Gilan in Iran
This delicious dish called Fosanjan ghelgheli with parsley is a local dish in Gilan, Iran, which is cooked as follows. Follow the continuation of this article on the site.
ingredients :
- Levigated walnuts = 400 grams
- Pomegranate paste = 1/2 tablespoon
- Plum paste = 1/2 tablespoon
- verJuice = 1/2 cup
- Pomegranate juice = 1/2 cup
- Water = 4 glasses
- Minced meat = 400 grams
- Medium onion = 1 piece
- Finely chopped parsley = 2 tablespoons
- Oil = as needed
- Salt, pepper and turmeric = as needed
Instruction :
Baking time 180 minutes
1- First, we pour pomegranate paste, plum paste, watercress and pomegranate juice together, wait for it to boil and let it boil.
2- We put a piece of iron that we have already gassed and heated in the pickle, but with caution (the people of Gilani throw a piece of iron into the pickle so that its color becomes dark and black.)
3- Now mix the powder with water and add a little turmeric and add it to our sour ingredients.
4- The fennel is boiled very gently. If the water is low, we add cold water to it little by little to add oil well.
5- Now, mix the minced meat with the grated onion (juice), chopped parsley, salt, pepper and turmeric and knead, make small walnut-sized balls and fry them in oil.
6- Add the stir-fried harrow to the fosanjan at the end of the work and infuse with fosanjan for 15 to 30 minutes. The food is ready.
Other points
Usually, tomato paste is not added to it because the green color gives a beautiful oil to the fesanjan. This food is sour. It is served with white horseradish and onion.