Step-by-step instruction on how to prepare Gilani Anarbij stew

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Step-by-step instruction on how to prepare Gilani Anarbij stew

Anarbij stew is one of the delicious and different stews of Gilani. Anarbij can be considered as an older version of the local Fosanjan stew of Gilani and North, which, unlike Fosanjan stew, also has vegetables and garlic in its composition. In the past, this stew was made in a local emerald earthenware dish and it was called vegetable fesanjan stew.

You can prepare a trip to the north for yourself and your loved ones by cooking this food at home, or you can plan a trip to the north and experience the taste of this food in one of the unique restaurants in Rasht .

How to prepare pomegranate stew

Pomegranate stew is one of the oldest authentic Iranian dishes, which is one of the five Gilani dishes that have been nationally registered. Rijan Tourism Restaurant, the best restaurant in Rasht, in this section, has prepared for you how to prepare this delicious food. Follow us:

ingredients

Anarbij Recipe

Pour the sour pomegranate juice along with a little turmeric and salt in a saucepan and put it on the gas heat until it boils. If you want to use juice and the amount is less than a glass, fill the rest of the glass with water to finally have a glass of juice in the pot.

Stir the ground walnuts in a bowl with a little water and then pour into the pot.

Cook the walnuts and pomegranate juice for 2 to 3 hours until the walnuts are oiled and cooked.

Put some chopped vegetables with a little oil in a frying pan and fry on low heat. Note that the vegetables should not be fried or burnt too much so that the taste does not become bitter.

Then pour the fried vegetables in a saucepan and let it cook for an hour with pomegranate juice and walnuts and let it sit.

Prepare Gholgholi meatballs

After grating the onions, take the grated onion juice. Chop the onion with the minced meat, pour the remaining 50 grams of vegetables with salt and pepper in a bowl and knead well. Then take the size of a walnut from the meat mixture and shape it into a meatball. Repeat this with the rest of the meat until you are done.

Refrigerate the prepared meatballs for an hour to allow them to set slightly. You can fry them in some hot oil in a frying pan to keep their shape when poured into the stew.

Add pomegranate paste to your stew until it reaches the desired color. Note that the stew will be a little darker after this stage, so do not overdo the pomegranate paste.

Pour the meatballs into the stew, in addition to the angelica, and let the stew simmer for another hour on low heat. Leave the pot lid open for the first half hour and close the pot lid in the second half hour.

Taste the stew and if necessary, you can add more pomegranate juice, salt and pepper. Let the stew sit for another 30 minutes, thicken and darken. Then serve as desired with the rice.