Persian stew recipe : Nardon stew, a magical stew from Iran! – (video + 2019)Posted in : Iranian food on by :
After Torshi Tareh, Shevid Ghormeh, Malaabij, Kal kebab and Mirza Ghasemi, Nardoon stew is good choose for this time. Probably, many of you, love traveling to the northern part of Iran and see its nature. Other than the spectacular attractions of the north, its unique specialties make it attractive to anyone and motivates temptation. One of these unique foods is Nardoon stew, which may be different with other Persian stew recipes, but the magical combination of its ingredients has a delicious result with itself.
- Chicken thighs 3 pieces – about 600 g (other chicken parts, also chicken perfect for use)
- 1 large onion
- Fresh garlic 2 cubes
- Pomegranate juice ½ glass
- Pomegranate sauce 2 tbsp
- Pomegranate ½ glass
- Salt, pepper, turmeric
First to cook this Persian stew recipe, after washing the chickens, marinate them, so that chicken pieces are placed in an appropriate container and as much as desired of salt, turmeric, black pepper and spices Mix it with one or two tablespoons of olive oil, rub it all over the chicken and place it in the refrigerator after putting it in the container for at least an hour. I also used paprika powder and a little powder of coriander seeds.
After enough time, the chickens packed with a little bit of red oil to cover and do not break up when cooking. I removed the chickens out of the pan and, in the same way as the chopped olive oil, I fry and let it go to the mature stage. Then I added the garlic, and after adding a little perfume, I added pomegranate. It’s better to say that the taste of the end of the diet is determined by the pomegranate, if it is sweet, sweet or sour.
We mix it immediately because we sip quickly and add pomegranate juice. Now we put in a pan or a pot, and let’s make a blend of boiling, and then add chicken pieces. As you can see, the color of the water is clear, but it gets darker during cooking, we reduce the heat, so that the chicken is completely cooked and fed to the oil. We add pomegranate seeds for about a quarter of the last bake. In this step, do not close the lid of the dish, as it causes the color of pomegranate white to appear. In the end, we must have a thick sauce. We can also use different flavors for this food to get closer to our body.