۱۰ Local food you should try once

You can’t talk about the most delicious local cuisine and not mention one of the northern dishes. Sour chicken is one of the most popular and popular dishes in northern Iran, especially Gilan, which has a unique and unique taste. It is a combination of chicken meat, aromatic and local vegetables and sour flavorings such as pomegranate paste or orange juice that create food together for many.

• Chicken thighs 2 pcs
• Aromatic vegetable
• Pomegranate paste; tbsp
• Walnut 2 g
• Onion 2
• Garlic; cubes

Pepper and turmeric to the required amount

1. First, chop the onion and saute in a little oil until golden. Then add the grated garlic and saute with the onion for a few minutes until the scent is lifted.

2. Add the chicken thighs to the ingredients and fry all sides with a little turmeric and pepper to get some color.

1. At this point, add the grinded walnut. The walnut should be completely powdered.

1. After a few minutes, add the chopped aromatic herbs and allow it to fry with other ingredients. (Vegetables can be a combination of chickens, mint, mint, parsley and coriander.

1. At this point, add the pomegranate paste and sauté a little to get it raw. Then add about 1 to 2 glasses of water to the pot, reduce the heat and place the pot.

1. The food should be cooked for about one to one and a half hours with gentle heat until the chicken is thickened and the sauce is thickened and folded.

There is also a nobility, it comes to delicious food full of southern Iranian aroma. Fish is one of the most famous and authentic southern foods in Iran, which has a spicy and sour taste, mostly made with native Persian Gulf fish such as Homor, Salida or Sangsar.

• Fish fillet: 1 piece for 2 people
• Indian stamp: 1 g
• Onion: 1
• Garlic: 1 cube
• Fenugreek: 1 g
• Coriander: 1 g
• Oil: as necessary.
• Salt, black pepper and turmeric: as necessary

1. Mix the Indian stamp with a glass of warm water and set aside for about 5 minutes to soften. Then crush with a spoon to remove the extract and then smooth.

2. Chop the onions and saute in some oil until golden. Cut or grate the garlic and add to the onion. After one or two minutes, add the turmeric, pepper and salt to the mixture and saute a little.

1. Add the chopped fenugreek and coriander to the pot and bake over a gentle heat for about 5 minutes until the vegetable juice is fry and fry.

1. Add Indian stamp extract. Allow the stew to boil for about 5 minutes until the taste of the material is completely combined.

1. Taste the fish fillets with a small amount of turmeric, salt and pepper and place in the stew after frying. Reduce heat, place the pot door and allow the stew to cook for about 1 to 2 minutes.

1. After the stew is thickened and the oil is thrown, the fish is ready to serve.