Fosanjan vegetable recipe for Gilan food in Iran
This delicious and fragrant food called Fosanjan vegetable stew is a local food in Gilan, Iran, which is cooked as follows, and in the continuation of this cooking article, follow Koolleh magazine.
INGREDIENTS :
- Minced vegetables = 200 grams
- Walnuts (minced) = 200 grams
- Chicken = 700 grams
- Salt and pepper and turmeric = the amount needed
- verjuice or orange juice = 1 cup
INSTRUCTION :
Pour all the ingredients into the pot and add enough water to cover the ingredients.
Place the pot on a low flame over low heat until the cooked chicken and stew are oiled.
Other points
Fosanjan vegetable stew, a northern stew, belongs to East Gilan and Mazandaran in Iran. A stew that does not have complicated cooking steps but has its own delicacies that make them a good stew.
The heat of the stew must be gentle so that the walnuts are cooked and the stew falls into the oil.
Vegetables and walnuts do not need to be roasted.
Do not use raw onions and hot onions in preparing this stew. The vegetables in this food smell like chicken.
If you want the color of the stew to be darker, you can use a tablespoon of sour pomegranate paste, otherwise the color of the stew will remain green.
The vegetables in this stew include parsley, coriander, mint, chuchaq, angism, oji and khalvash, and it is recommended to prepare fresh or dried vegetables from these vegetables when traveling to Gilan and Mazandaran.
Khalvash vegetable is also specific to the north of the country, and mint can be used instead.