Recipe for Gilan pan stew (hot garlic) in Iran
This delicious and fragrant food called Tabeh Ran stew (hot garlic) is a local food in Gilan, Iran, which is cooked as follows, and follow the cooking article of Koolleh magazine in the continuation of this article.
INGREDIENTS :
- Salmon fish (white or milk) = 300 grams
- Garlic greens = 1 plant
- Flour = 2 soupspons
- Eggs = 2 pieces
- Tomato paste = 1 soupspons
- Tomatoes (chopped fillets) = 1 cup
- Salt and pepper and turmeric = the amount needed
INSTRUCTION :
First, wash the fish and take its scales completely, then salt it and fry it in oil so that both sides are golden.
Finely chop the garlic with a fine grater or garlic and fry in oil. When the garlic is golden, add the flour and turmeric to the garlic along with the tomato paste and fry for one or two minutes.
Then add the tomato fillet and pepper and put it on a gentle heat with two glasses of water until the tomatoes are completely crushed and slightly thickened.
In the meantime, mix the ingredients several times so that the flour does not settle and does not cause the stew to settle.
Add the fried fish to the ingredients and after 10 minutes, when the stew is set, break the eggs in some hot garlic, pour it into the stew and close it so that the eggs in the stew catch themselves.
Other points
Tabeh Ran stew or Sirdagh is a northern stew belonging to Gilan province in Iran. This stew is cooked with fish and is very popular.
In Gilan, this stew is served with white catnip, raw tomatoes, olives, salted spinach, baklava, pickled garlic and walnut kernels.
When you grate or chop the garlic, add a little salt to reduce its stickiness when frying.
Stir in a little lemon juice if you like.