Home / Iranian food / Anar bij (Anar Avij), 1 one the best foods for Autumn and winter – [video + Persian stew recipe]

Anar bij (Anar Avij), 1 one the best foods for Autumn and winter – [video + Persian stew recipe]

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Anar bij, Anar Avij or Vegetable Fenenjan is one of the most delicious Persian foods for Gilan province like Seerabij, Sour kebab, Sour chicken and etc. The way to prepare this Persian stew recipe is somewhat similar to Fenenjan stew.
















Ingredients:
















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  • Stuffed meat 300 g
  • Half-minced pearl powder
  • Pomegranate sauce 2 g
  • 1 teaspoon juice paste
  • Onion 1 pcs
  • Vegetables (Turmeric, Parsley, Peppermint, Coriander, Chochagh and Khaalvash) 1 cup
  • Chochagh for additional (optional) 1 tablespoon
  • Salt, Pepper, hogweed

Instructions:

To prepare the pomegranate sauce, add the vegetables and chop them with some frying oil. Then pour 2 tablespoons into the pot and add the onions. Inspect the material to become golden. Now add the pulp and add it. Add about 4-5 glasses of water. Add some pomegranate, apple paste, salt, pepper and gallery, and stir the ingredients.

Stewed water, which boils, softens the heat and let the stomach fall into the oil or so-called. It is recommended to use a flame retardant and heat very low. (In this way, you do not need to add water stew a few times.) After half an hour and when walnuts are cooked, add the greens to the previous ingredients.

Mix the minced meat, grated onions, salt, pepper and turmeric, and stir and mix the meat as much as the walnut and round it. You can use the rubbish in the middle of the cork, which is a perfectly tricky item.  Put gills in the stew. Do not overeat the stew because the spittoons break down.

After about half an hour, your pomegranate stew has been prepared and completely oiled. Serve the stew in the dish and serve it with a plum. Enjoy your meal.

A few points about the preparation of this Persian stew recipe

You can boil the meatballs first in a little oil, then add to this Persian stew recipe.

The amount of peppermint and local northern veggies should be lower than the rest of the vegetables, so do not forget this.

If you do not have access to local herbs, replace them or remove them.

If you wish, take 1 tablespoon of fragrant vegetables before frying and add to the mixture of meat and onion.

Use high quality pomegranate sauce.

Gilan people use black and sour pomegranate juice for this Persian stew recipe, but if you do not have access to black paste, use pomegranate sauce.

You can occasionally add some cold water or ice cubes to the stomach to make walnut oil. Enjoy this Persian stew recipe!

Shevid Ghormeh is one of the varieties of Gilan Ghormeh Sabzi and Persian stew recipes,
The autumn season is a red and sweet pomegranate season. As you know, pomegranate is
Seerabij or Seer Vavij is a local Persian stew recipe of the Gilan province, which
Chicken meat, which is white meat, has a lower fat and iron content than red

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