Recipe for Six andaz Gilan stew in Iran
This delicious local stew called Six andaz stew of Gilan in Iran is cooked as follows. Follow the continuation of this article on the site.
ingredients :
- Levigated walnuts = 150 grams
- Eggplant = 6-7 pieces
- Chicken juice = 1 cup
- Onion = 1 piece
- Pomegranate paste = 2 soupspoons
- Angelica and salt = 1 teaspoon
- Oil = as needed
- Sugar (if desired) = a little
Instruction :
Peel an onion and chop it finely. Pour a little oil in a suitable pot and put it on the heat. Fry the onion in good oil until golden.
Add the ground walnuts to the pot and fry. When the walnuts change color, it is time to add the chicken stock. Add a measure of water. Turn down the heat and place in the pot.
Peel the eggplants and add a pinch of salt. Wait for a quarter, then cut them into small cubes. Pour oil in a pan and put on heat.
Fry the eggplant cubes in hot oil. Be careful not to overcook the eggplants. After frying the eggplants, take them out of the oil and set them aside.
When the walnuts are oiled, add the pomegranate paste and stir well to dissolve. Now you can add the eggplants and wait for about 10 minutes to a quarter for the eggplants to cook. Finally, add salt and angelica, and if you wish, sugar, and after the stew is set, put it in the desired dish and serve with cat.
Other points
If you want your stew to be sweet, increase the amount of sugar you add in the last step, but the essence of this stew is delicious Gilani.