Golestan food mung bean stew recipe in Iran
This delicious local stew called Golestan Petty Mung bean stew in Iran is cooked as follows and follow the cooking article of Koolleh magazine in the continuation of this article.
INGREDIENTS :
- Mung bean = 2 cups
- Blue-eyed beans = half a cup
- Spinach = 1.5 kg
- Chopped pumpkin = 150 g
- Garlic = 4 cloves
- Small beetroot = 3 pcs
- Pomegranate paste = 1 soupspons
- White flour = 1 soupspons
- Salt, pepper and turmeric = as needed
INSTRUCTION :
First, soak the beans from the night before and change the water a few times to prevent the beans from bloating. Wash the spinach well and chop it thoroughly. Wash the mung bean and put it in a suitable pot to cook. Cook the beans separately.
After the mung bean is fully cooked and the water is reduced, pour some cold water into the same dish on the mung beans to remove a part of the mung bean skin and bring it to the water. Then use a spatula to remove the skin of the trigger.
Add the chopped spinach to the mung bean and let it boil for a while. Then dissolve the flour in a little cold water and add it to the mung bean and spinach. Add the beans to the other ingredients. At this stage, add a little salt, pepper and turmeric to the stew. Let the petty mung bean stew cook over a low heat and set.
Shortly after cooking and setting the stew, depending on the season and the presence of squash or lips, chop the mentioned amount into pieces of sugar cubes and add to the stew.
Once the stew is completely set, add the pomegranate paste to the stew and let it cook for a few more minutes and the taste of pomegranate paste will spread in the stew. Then the stew is ready to serve.
Hints:
You can also use fresh orange juice instead of pomegranate paste.
If you want the taste of this stew to be completely smooth, add a spoonful of sugar when adding flour.
If there are both lipsticks and squash, both can be used in stews.