Shirin ghatogh Gilan is one of the delicious foods of the Iranian people, especially the people of the northern cities of Iran.
- Chicken breast: 5 pieces
- Onions: 5 pcs
- Tomato paste: 2 tbsp
- Qaysi sheet: 1 measure
- Stew plums: 1/2 cup
- Raisins: 1 cup
- Brewed saffron: To the extent necessary
- Sugar: To the extent necessary
- Lemon juice: 1 tbsp
- Turmeric, salt and pepper: To the extent necessary
- Oil for frying: To the extent necessary
How to prepare:
In preparing Gilan plum stew, you must first wash the chickens and cook them with some water, salt, onion, pepper, turmeric or any other ingredients. Be careful not to throw away chicken stock. During this time, when the chicken is cooked, wash and clean the dry variety of apricot well. Pour the stew plums into some water to soak them well.
Brew some saffron and prepare it. Wash the raisins and soak them in water. Now slice the onions. Pour some oil in a pan and fry the onions in it. Add a little turmeric to the onions. Fry them well until golden.
At this stage, you should remove the fried onions from the pan and set them aside. In the same oil that you fried the onions, fry the stewed plums and apricots.
When your stew and plum fry are well browned, remove them from the oil and pour into a bowl. Put the cooked chicken in the same pan again and fry well. It just needs to be lightly fried and colored around the chicken.
Now you have to take a big pot to do the rest of the steps of the sweet Shirin ghatogh Gilan. Add fried chicken, stewed plums and roasted bagels. Add the chicken stock that you kept at the beginning of the process to the pot at this point. Now put the pot on the heat until the ingredients come together.
When the chicken and plums are stewed together, you need to add the fried onions. Pour the brewed saffron in the pot and let the taste of the ingredients go together.
In another pan, pour a little oil and fry the raisins. Pour cinnamon over the raisins. After a few minutes, fry the tomato paste in the same pan until it turns light. Now add tomato paste, pepper, salt and a little lemon juice to the northern stew. Put the lid on the pot and heat it gently until the food is ready.
Now add sugar to the stew if desired. The amount of sugar depends on your taste. Pour the fried raisins into the pot. When the stew water is low and the raisins are glazed, your sweet Gilani stew is ready to serve with rice.