Recipe for Nardoni chicken stew Mazandaran food in Iran
This delicious and fragrant food called Nardoni 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 :
- Chopped chicken = 1 pcs
- Seed pomegranate = 250 grams
- Tomato paste, 1 teaspoon
- Coarse onion = 2 pcs
- Bukhara plum = 100 grams
- Turmeric = 1 teaspoon
- Black pepper = 1 teaspoon
- Salt = the amount needed
- Red pepper = as needed
- Pomegranate paste = 2 soupspons
INSTRUCTION :
First, wash and chop the chicken. Then, put it in a solution of water + salt + black pepper + chopped onion for at least two hours.
After tasting, remove the chicken pieces from the ingredients and fry them completely in oil.
At this stage, fry the chopped onion (if you want, you can use a few pieces of carrot) to lighten it, then add turmeric, red pepper, black pepper, and fry for a few seconds, and then add the tomato paste and allow the paste to become slightly raw. Become and be colorful.
Then add the chicken pieces, add the nardon and adjust the salt, pour three glasses of water over the chicken and let it boil, then turn down the heat until it boils finely.
After an hour, soak the plums and add the pomegranate paste and let it simmer for another half an hour.
Other points
Adding saffron is optional.
Also, if you wish and depending on your taste, you can use one or two spoons of sugar.
The main recipe of this stew also includes wild sour plums, which can be added at the same time as prunes, if desired.
This stew is low in water and is similar in taste to Fosanjan stew.
Nardon stew with whole chicken tastes better, but can also be prepared with thighs.