Home / Iranian food / Garlic and pomegranate stew, 100% the best and the most delicious food for vegetarians! – (video + Persian stew recipe)

Garlic and pomegranate stew, 100% the best and the most delicious food for vegetarians! – (video + Persian stew recipe)

Posted in : Iranian food on by :

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The autumn season is a red and sweet pomegranate season. As you know, pomegranate is rich in antioxidants that are beneficial to the body, which is the best natural anticancer drug. So what better to use in addition to using it as a fruit in the preparation of everyday foods. Garlic and pomegranate stew is one of several local food from the province of Mazandaran In Iran like Kadoobare, Shevid Ghormeh, Anaarbij and etc. This Persian stew recipe locally lacks saffron. This Persian food recipe is one of the best vegetarian healthy foods that is suitable for vegetarians because it doesn’t have any meat like beef, lamb or etc and also has a amazing taste. Let’s cook this Persian stew recipe.
















Ingredients:

  • Shallot Powder: A Teaspoon Spoon
  • Garlic Powder: A Teaspoon Spoon
  • Garlic: 5 cubes (large)
  • Salt: to the extent necessary
  • Pomegranate: 2 pcs (donated)
  • Pomegranate sauce: half a pound
  • Chicken: One kilo
  • Onion: one (small)
  • Sesame Oil: 4 tablespoons
  • Saffron: A jar of spices (optional)

Instructions:

First to start this Persian food recipe, wash the chicken and remove the excess fat. Put the casserole on the heat and add a little chicken without additives, and finally add 2 tablespoons of sesame oil and remove the chicken after 10 minutes.
















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Shred the onion thoroughly and add it to the other 2 tablespoons of oil in the pan and wash it in the pan. Clean the skin, scrub it or squeeze it perfectly, and add the onion after blushing.

Make the flame very gentle and dry the garlic a little. Add the pepper, pepper and salt to the stuffing and take a minute. Pour saffron with half a cup of warm water and add it to the pomegranate sauce and blend well. Add pimple to the pizza. Add the bacon to the boiling water and add the pomegranate after a little boil and allow the stew to stand for 50 minutes to one hour.

Hints:

If you are ready to use pomegranate paste, double its amount. It is better to use sour pomegranate sauce. If you want, use olive oil or liquid oil instead of sesame oil. Enjoy this Persian stew recipe!

Ratatouille is one of the oldest and most French recipe food in France, originated from
Shevid Ghormeh is one of the varieties of Gilan Ghormeh Sabzi and Persian stew recipes,
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
One of the most difficult Persian recipe stews in Iran is Fesenjan. Fesenjan is popular

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