Recipe for Fosanjan Gilan fish stew in Iran
This delicious local stew called Fosanjan Guilan fish stew in Iran is cooked as follows and follow the cooking article of Koolleh magazine in the continuation of this article.
INGREDIENTS :
- Walnut = 400 grams
- Pomegranate juice (sour) = 1 cup
- Salt = the amount needed
- Turmeric = 1 teaspoon
- Water = 1 cup
- Tomato paste = 2 soupspons
- Pomegranate paste (sour) = 2 soupspons
- Angelica = 2 teaspoons
- Whitefish = the amount needed
INSTRUCTION :
First, grind or grind walnuts. In a suitable container, boil the pomegranate juice with salt, turmeric and a pint of water, and first dissolve the ground walnuts in a little boiling water.
Then pour into a saucepan and let it simmer for about 2 hours on low heat.
If it is thick, pour cold water in it so that the walnuts fall into the oil. Test the pickles and salt, add whichever is less.
You should note that the longer you cook the walnuts. The stew fits better. Add tomato paste and pomegranate paste to the pot, then add a little angelica and let it fall into the oil well.
After washing and cleaning the fish, cut it into pieces and fry it in a pan. Then put them in the desired dish, pour the prepared porridge on it and serve with rice.
Other points
1) If you want your food to be sweet, use pomegranate paste and sweet pomegranate juice and add a little sugar to the food.
2) It is better to consider 2 pieces of fish for each person and 12 pieces of fish are suitable for this amount of raw materials.
3) If pomegranate juice is not available, use verjuice or orange juice.
4) It is better to fry the pastes in butter or oil a little before adding them to the stew.