Recipe for Gilan pomegranate vij stew in Iran
This is a delicious and fragrant local food called vij Gilan pomegranate in Iran, which is cooked as follows, and follow the cooking article of Koolleh magazine in the continuation of this article.
INGREDIENTS :
- Walnut = 300 grams
- Minced meat = 300 grams
- Pomegranate paste = 1 tablespoon
- Pomegranate juice = 1 cup
- Onion (small) = 1 piece
- Tomato paste = 1 tablespoon
- Angelica = 1 tablespoon of jam
- Vegetables (a combination of leeks, parsley, halva and sauteed mint) = 2 tablespoons
- Salt and pepper = the amount needed
- Oil = the amount needed
INSTRUCTION :
First, grind the walnuts and cook it with water like the recipe for Fosanjan stew until it falls into the oil. Wash the vegetables and chop them with the onion.
Then fry in a little oil. Then add it to the cooked walnuts. Grate the onion in the minced meat and mix it with salt and pepper and knead the resulting mixture well.
Then we make it into meatballs. Then, when the stew is boiling, we add the seeds of the meatballs in it so that the meatballs are cooked but not crushed.
Pour tomato paste, pomegranate paste, pomegranate juice and angelica in it. After a few boils, when the meatballs are cooked and the stew is oiled, the food is ready.
Other points
You can also add minced onion and a little leek and chopped parsley to the minced meat
If you wish, use verjuice instead of pomegranate juice.
If you do not have access to khalvash, increase the amount of mint.
In the northern regions of Iran, this stew is also called Fosanjan meatballs.