Vavishka is a traditional dish originating from Gilan. It's made with a combination of ground beef (or chicken breast), tomatoes, lemon juice, onions, and turmeric. The stew is slowly simmered until the meat becomes tender. Vavishka is usually accompanied by rice or bread on the side.
If desired, the dish can be enriched with a few cracked eggs on top near the end of cooking.
Anar bij is a traditional stew originating from Gilan. It is made with a combination of ground meat (usually meatballs), onions, turmeric, pomegranate paste, ground walnuts, and various herbs such as parsley and fenugreek. During the cooking process, this stew develops a sour flavor.
Anar bij is traditionally prepared and served for special occasions and celebrations.
MAIN INGREDIENTS
Chaghartameh is a traditional stew originating from Gilan. The dish is usually made with a combination of chicken, onions, eggs, tomato paste, flour, salt, pepper, oil, turmeric, verjuice, and cinnamon. The chicken pieces are cooked in water with fried onions, turmeric, salt, and pepper.
The bones are then removed, and the meat is cut into pieces before it's fried in a mixture of oil, turmeric, seasonings, tomato paste, cinnamon, and the leftover chicken broth. Verjuice is added to the sauce, along with a few beaten eggs, and the dish is simmered for a few minutes before serving.
Gamaj kebab is a luxurious and flavorful stew from the Gilan province in northern Iran. The dish is named after the traditional clay cauldron called "gamaj" used to cook it. Gamaj kebab is typically prepared with red meat, such as lamb, veal or beef, though chicken or turkey can also be used.
When made with chicken, it is locally referred to as tala-kooleh-ghoorabe stew. The main ingredients include walnut kernels, onions, pomegranate paste and juice, and a blend of local herbs like choochaq or a mix of chives, parsley, and coriander. These ingredients are sautéed and combined with the meat, creating a rich, aromatic stew.
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