Recipe for Luce girl stew in Gilan Iran
Gilani dishes, in addition to having a unique taste, also have interesting and thought-provoking names, the roots of which are sometimes unknown. “Luce Girl Stew” is one of the most interesting and strange names and, contrary to popular belief, it is different from Nazkhatoon and Kal Kebab.
INGREDIENTS :
- Eggplant = 5 pcs medium
- Tomatoes = 2 pcs medium
- Onion = 1 pcs
- Garlic = 3 cloves
- Dried mint = 2 tablespoons
- Juice = half a cup
- Water = half a cup
- Salt, pepper, zucchini and angelica = as needed
INSTRUCTION :
Peel a squash, grate it and squeeze the juice. Add a pinch of salt and drain for an hour or two.
Then put a pan on the heat and pour some olive oil in it to heat. Then fry the chopped onion and garlic in it. Add a little turmeric to get the raw smell of turmeric.
Wash the eggplants under cold water to remove excess salt and then dry. Then mix with fried onions and fry a little.
After frying the eggplants, add the tomatoes and stir. After frying the tomatoes, add some salt, pepper and dry vegetables along with the rest of the ingredients and stir.
Finally, add some water and broth to the stew and let the food cook over a gentle heat. When the stew is ready and you want to remove from the heat, add angelica to the food.
Hints:
Preparation time of raw materials and supplies is about 15 minutes
And the cooking and waiting time is about 30 minutes.
You can serve Luce Girl stew for lunch, dinner.
It can also be eaten as iftar during Ramadan.
Note that the amount of raw materials and preparation order is suitable for 5 people.