Gilan parrideh chicken stew recipe in Iran
This delicious stew called parrideh chicken stew is a local stew in Gilan, Iran, which is cooked as follows. Follow the continuation of this article on the site.
ingredients :
- Ghorme vegetables included (leeks – parsley – coriander – fenugreek) = 1 package
- Medium eggplant = 4 pieces
- Cherry tomatoes = as needed
- Large potatoes = 1 piece
- Medium onion = 2 pieces
- Sour pomegranate paste = 1 tablespoon
- Oil = as needed
- Salt and pepper = as needed
- Green tomatoes (optional) = as needed
Instruction :
Baking time 40 minutes
1- First, chop the onions finely and add some salt on the heat. When the onions wither, add oil so that they are well fried and caramel in color.
2- Next, mix pomegranate paste with half a glass of boiling water and add onion and fry.
3- Slice the eggplant or cut it into small pieces and add it to fry the pomegranate paste with onions. At the same time, add the cherry tomatoes.
4- Cut the potatoes into medium pieces and add them to the ingredients
5- When we add the softened eggplant to the vegetables, fry them for 10 minutes
6- And then we add water, reduce some of the boiling water and pour it under it until it fits
Other points
This stew goes well with northern rice and olives
You can use tomatoes instead of cherry tomatoes, but be sure to peel the tomatoes and eat them as a large gem.
This stew is suitable for vegetarians