Recipe for Qatagh hazelnut stew in Gilan Iran
Qategh hazelnut is one of the healthy and energetic local dishes of Gilan province in Iran, which is made with hazelnuts, chicken, eggplant and various condiments.
INGREDIENTS :
- Chicken = 1 medium pcs
- Hazelnuts with skin = 1 kg
- Tomato paste = 3 tbsp
- Sour pomegranate paste = 3 tablespoons
- Eggplant = half a kg
- Angelica = half a teaspoon
- Flour = 1 tablespoon
- Pepper = half a teaspoon
- Salt, turmeric and oil = enough
INSTRUCTION :
Crush the hazelnuts and soak the kernels in cold water for an hour. Wash the eggplants and then peel and salt it and put it in the basket for an hour.
After an hour, wash them under cold water to remove excess salt.
If you can remove the thin skin around the hazelnut. After soaking the hazelnut for an hour, wash it and pour some water into the blender. (If you have two cups of hazelnut kernel, pour 6 cups of water into the blender)
Keep the blender on until the hazelnuts are completely crushed. Then pour the crushed hazelnuts into a saucepan and add pomegranate paste, some salt and turmeric and put it on heat to cook.
While cooking the stew, chop the chicken and add to it.
After the chicken is cooked, mix the flour and tomato paste together and pour it into the food to make the stew water thicker.
In the meantime, fry the eggplants and add it to the stew along with angelica and pepper in the last 5 minutes of cooking.
Hints:
Preparation time of raw materials and supplies is about 30 minutes
And the cooking time and waiting time is about 2 hours.
Qategh hazelnuts can be served for lunch, dinner.
Note that the amount of raw materials and preparation order is suitable for 4 people.