Recipe for Marjoo ghaliyeh stew in Gilan Iran
This delicious local stew called Marjoo ghaliyeh stew of Gilan in Iran is cooked as follows and follow the cooking article of Koolleh magazine in the continuation of this article.
INGREDIENTS :
- Salt and pepper = the amount needed
- Lentils = 2 cups
- Walnuts (chopped) = 1/4 cup
- Garlic = 8 cloves
- Pomegranate paste = 2 tablespoons
- Vegetables (fragrant and dry) = 1 tablespoon
INSTRUCTION :
First, cook the lentils with water and a small amount of salt and oil, then mash and puree them with a meat grinder or blender. Mash the walnuts in another bowl with the minced garlic and the minced meat, then add the mashed lentils with salt and pepper and mix together.
Add water to the ingredients and put the pan on the heat.
We have to stir the food regularly and be careful that it does not settle and thickens slowly.
Then we add pomegranate paste and fragrant dried vegetables to it.
Other points
Marjoo Qaliyeh or Marjoo stew is one of the most famous stews in Talesh city of Gilan province in Iran. This stew is very tasty and simple and has a very good aroma.
1) Some people use curd instead of pomegranate paste, which depends on your taste. If you like, use the same amount of curd instead of pomegranate paste.
2) Serve this roast with cat rice.
3) The best dessert to serve with this food is grown olives.
4) Aromatic vegetables can be anything of your choice and local people prepare this food with special vegetables there.