Mountain pistachio stew is one of the types of completely Iranian stews and its origin goes back to Kermanshah province. In addition to its unique taste Mountain Pistachio Stew or venoshak has numerous properties. By making this stew, you can benefit from the valuable properties of this mountain fruit.
- Mountain pistachio: 1/2 cup
- Chicken breast: 100 g
- Tomatoes: 1 pc
- Onions: 1 pc
- Olive oil: 1 tbsp
- Salt, pepper and turmeric: To the extent necessary
- Brewed saffron: 2 tablespoons
- Boiling water: 1 and 1/2 cup
- Tomato paste: 1 tbsp
Mountain pistachio has a stem. To make stew and snack, you must first clean it. Remove the pistachio seeds from the branch and pour into a clean dish. When the mountain pistachio is cleaned, a sap comes out of its stems. To make this easier, put a bowl of water next to your hand and wet your hand regularly. Of course, you can also use frozen mountain pistachio.
First, chop the onion and fry it in a pot with olive oil. One way to get rid of the smell of chicken is to boil it in water and vinegar. That is, cook the chicken for one minute in a boiling solution of water and vinegar. Then discard the water and wash the chickens clean. When the onion is golden, add the chicken to cook a little. Then add a turmeric and tomato paste. Turn the flame very low and let the chicken cook with its own water for about 40 minutes.
After this time, pour one and a half cups of boiling water and mountain pistachios into the pot. Allow the stew to cook for another 20 minutes. Keep in mind that if you use mutton or beef, the cooking time is longer. In this case, add water from the beginning and mountain pistachios in the middle of cooking the meat.
To peel a tomato, put it in boiling water to soften the skin. After peeling, crush it. When the meat and pistachios are cooked, add the tomatoes, black pepper, salt and saffron. Turn off the flame after 15 minutes. Your stew is ready to serve.