Carrots and Pistachio Stew

The dish belongs to Damghan City, in Semnan Province.
Recipe 1
Ingredients,
Carrots, 500 g
Liquid Oil, as required
Boneless chicken breast, 500 g
Fried onions, 2 tbsp
Brewed saffron, 2 tsp
Salt and pepper, as per taste
Sugar, 2 tbsp
Verjuice ( unripe grapes juice), 1/2 cup
Rice, 600 g
Animal oil, 1 tbsp
Pistachio slices, as required
Procedure
Peel Carrots and dice them. Fry them in a little amount of oil and take them out of the pan. Chop chicken breast into stewing pieces and sauté along with fried onions. To this add, sautéed carrots, brewed saffron, salt, pepper, sugar and verjuice. Bring it to a boil and let it cook. The easy made stew is ready. To garnish, you can apply pistachio. Serve the stew with rice cooked with animal oil.
Cooking point,
You can apply red meat instead as well.
Recipe 2
Ingredients
Carrots, 500 g
Chicken breast, 500 g
Onions, fried, 2 tbsp
Brewed saffron, 2 tbsp
Salt and pepper, as required
Sugar, 2 tbsp
Verjuice, 1/2 of a whole glass
Animal oil, 1 tbsp
Pistachio, as required
Procedure
Cut carrots in slices and fry in oil. Cut chicken breast into small equal-sized pieces and sauté with fried onions. Take a pot and put inside all the ingredients. Cook it well. Once ready, decorate your dish with pistachio slices.