Recipe for Mazandaran sour chicken stew in Iran
This delicious and fragrant food called sour chicken stew is a local food in Mazandaran, Iran, which is cooked as follows. Follow the continuation of this cooking article in Koolleh magazine.
INGREDIENTS :
- Chicken = 4 pieces
- Onion = 1 pcs
- Powdered walnuts = 1/2 cup
- Sour pomegranate paste = 4 tablespoons
- Vegetables (parsley, dill, coriander, mint, leek, garlic leaves) = 200 g
- Salt, black pepper, red and CL = the amount needed
INSTRUCTION :
First, fry the chickens with salt, pepper and turmeric until they are slightly golden. Take them out of the pot and put them in the same pot of onions that you grated or finely chopped to make them a little lighter.
When the onion turns a little golden, you should not fry it too much. Add pomegranate paste to it. Roast it for a while, then add the ground walnuts. Roast it again a little, then add 3 cups of water.
Now add the chicken to the sauce. When it boils, lower it and let it sit.
Roast the fried vegetables in a little butter and fry. They should not be fried too much. Try to keep the color of the greens. When the vegetables are fried, add it to the chicken in the last 40 minutes of cooking and let it sit. Be careful not to get drunk
Other points
For this food, be sure to use sour and local pomegranate paste. It tastes very different from the pomegranate paste of the company.
If local vegetables are not available, use a combination of coriander and parsley.