Cucumber stew

I am sure many of you have not heard or tried cucumber stew. This recipe is a local dish from Gilan province, in North of Iran. Gilan lies along the Caspian sea. Actually this recipe is going to be forgotten and you should be lucky if you have it in Gilan.

It’s a meatless meal, suitable for vegetarians, that is made with aromatic herbs, pomegranate molasses, and walnuts.

Ingredients

1 Cucumber, cut into cubes

200g walnuts

1 onion, chopped

200g fresh herbs inclueds: coriander, parsley, mint

3tbsp pomegranate molasses

2 garlic cloves, crushed

1tsp turmeric

salt and pepper to taste

oil

How to make it

Heat the oil in a pan. Sauté chopped onion until soft. Using a mortar and pestle, crush the walnuts. Add crushed walnuts and garlic to sautéed onion. Allow to fry until walnuts for 5 minutes. Stir frequently.

Wash and finely chop herbs. Sauté herbs in a pan for 5 minutes. Season with salt-pepper and add turmeric. Gently mix together. Add chopped cucumber, pomegranate molasses, fried walnuts, onion and 1 ½ cup water to the pan. Allow to cook until reduce juice.

Serve this delicious stew with rice.

خورش خیار

فکر می‌کنم خیلی از شما خورش خیار رو امتحان نکردید. خورش خیار یک غذای محلی از استان گیلان هست که در حال فراموشیه.این خورش بدون گوشت هست و غذای مناسبی برای گیاهخواران می‌باشد که با سبزیجات معطری مثل نعنا– گشنیز و جعفری– رب انار و گردو تهیه میشه ( اگر سبزی محلی چوچاق ) هم باشه که خیلی بهتره.

مواد لازم

دویست گرم گردو

یک عدد خیار درشت خرد شده

یک عدد پیاز خرد شده

دویست گرم سبزیجات معطر شامل گشنیز- جعفری و نعنا

سه ق غ رب انار

دو حبه سیر له شده

یک ق چ زردچوبه

نمک و فلفل به میزان لازم

روغن

چگونه تهیه کنیم

روغن را در تابه گرم کرده و پیاز خرد شده را کمی تفت می‌دهیم تا نرم شود. گردوها را در هاون کوبیده و با سیر له شده به پیاز اضافه می‌کنیم و همه ی مواد را برای ۵ دقیقه در تابه تفت می‌دهیم و مرتب مواد را هم می‌زنیم تا گردوها نسوزد.

سبزیجات را شسته و خرد می کنیم. برای ۵ دقیقه سبزیجات را هم تفت می دهیم. نمک و فلفل و زردچوبه را اضافه می‌کنیم و سبزی را به آرامی هم می زنیم. خیار خرد شده را همراه با رب انار – گردوی سرخ شده– پیاز و یک پیمانه و نیم آب را به سبزیجات اضافه می‌کنیم و می‌گذاریم خورش بپزد و جا بیفتد.

این خورش واقعن خوشمزه هست و با کته یا پلو سرو میشود.این خورش رو امتحان کنید تا طعم یک غذای خوب شمالی رو بچشید.

نوش جان

Author: rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website. View All Posts