Translated by, Samira Hasanzadeh
Source: rasekhoon.net


 

The local dish from Gilan, resembling Fesenjan Stew, is served in special occasions, when guests are over, or family members have get together in occasions like Yalda Night, the longest night of the year.
Ingredients
Ground walnuts, 500 g
Ghormeh herbs including parsley, leek and fenugreek leaves, 500 g altogether
Unripe grape juice, 2 glassses
Pomegranate paste or plum paste, 1 tbsp
Ground meat, 500 g
Onion, 1 no
Salt, pepper and turmeric, for seasoning
Directions
Put the pomegranate or plum paste inside a pot. Add in the grape juice and ground walnuts. Pour in 1 1/2 glasses of cold water and mix well. Close the lid and set high heat. Allow 20 minutes till it boils. Every now and then check not to let it stick. Then reduce the flame to low and keep cooking. It will take at least 3 hours. Make sure to check again to add cold water if needed.
If you want to add cold water you should do it this way, take a glass of cold water and fill your fist with some water and splash around the pot. Do this in several stages. Pour some inside the stew as well. Do not add cold water all at once. Otherwise, the walnuts won't release oil. You will have to add cold water a couple of times during the 3 hours.
When walnuts are done, add in finely chopped herbs like leek, parsley and a little fenugreek. In the meantime, take a mixing bowl and mix well the ground meat and grated onion. Add in salt, pepper and turmeric powder and splash 2 to 3 tablespoons water. Knead the mixture well.
You should do kneading for 5 to 10 minutes and then keep aside a half hour till ready to handle.
If you don't apply water in meat mixture , the meatballs will have uneven surface all around. Adding water causes them to be entirely round. Once the mixture is ready, take off a walnut-sized piece and form into small meatballs. Their size will shrink after cooking. Increase the heat of the pot and transfer the meatballs one by one into the stew.
If the pot is not boiling, the meatballs will break up. So take this into consideration. Once they are firm, reduce the heat to low and let the stew settle. When the stew keeps simmering 2 to 3 hours, it will get thin in consistency but don't worry at all. 15 minutes before serving , switch off the heat and allow the stew get thickened. Serve in a deep-bottomed plate and take on to the table. Rice should be accompanied. Bon Appetit!