Iranian local food is very tasty and delicious. Today we want to teach you a traditional and local food of Zanjan province called Mosama stew.
- Chicken breast or thigh: 4 pieces
- Onion: 2 pieces
- Tomato paste: 1 tbsp
- Saffron: 1 teaspoon
- Qaisi: 8 pieces
- Black plum: 8 pieces
- Oil: as needed
- Pepper and turmeric: To the extent necessary
- Salt: To the extent necessary
First, pour some oil into a large frying pan with a rim and allow the oil to heat completely, then fry the chicken pieces in oil until golden. Once the chicken pieces are golden, remove them from the oil and set aside.
Finely chop the onion and fry in the remaining oil. Then take out the black plum kernels and add it to the onion along with the ghee and fry for 5 minutes. Next, add the brewed saffron and turmeric to the pan.
In the next step, dissolve the tomato paste in some boiling water and add some salt and pepper to it. Then add to the pan and mix well with the ingredients. Pour about 2 to 3 glasses of water into the pan and increase the heat until the water boils.
At this stage, add the fried chicken to the stew and put the lid on the pan and let the stew sit on a gentle heat for about 30 to 45 minutes and the juice evaporates completely. The stew begins to oil with a gentle heat after the water has evaporated.
Plum stew should definitely be almost water-free and served at the time of serving. In this way, both the appearance of your stew will be great and its taste. If our stew is too sour, we add a little sugar to it.
Of course, some people like this stew in a sweet way that they can dissolve 1 tablespoon of sugar in boiling water when adding water to the stew and add it to the stew. At the end, after the stew is ready, we serve it with rice.