(Persia Digest) - Local foods in the northern regions of Iran are among the healthiest and most popular foods that are easy to cook, yet tasty and delicious. One of Guilan's gourmet dishes is pomegranate stew (anaar mosamma), which has a lot of fans due to its sweet-sour flavor and because it can easily be served at parties. It is suggested that you always have pomegranate seeds stored in the fridge in the pomegranate season.
Ingredients (serves 5)
1 cup pomegranate seed
2 medium-sized onions
4 tbsp pomegranate paste
2 tbsp tomato paste
Turmeric, pepper, salt to taste
1 teaspoon brewed saffro
Slice the chicken and lightly fry.
Grate the onion and sauté in the oil that was used to fry the chicken to make it golden. Add the tomato paste, pomegranate seeds, and spices to the onion.
Add the chicken to the sautéed ingredients. Pour a cup of water over the chicken to bring it to a boil; cover the pot and reduce the heat for the chicken to cook (45 minutes to one hour is the perfect time for the chicken to cook and the pomegranate stew to simmer).
Add the pomegranate paste and saffron near the end of the cooking time. Note that this stew is thick, so the water should almost entirely evaporate.
If you want your pomegranate stew to look more gourmet, fry the chicken whole and use it in the stew. To prepare it this way, it is best to marinate the chicken in some pomegranate juice, salt and pepper for a few hours. Your stew is now ready and you can serve it with rice. Enjoy your meal!
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