Cheghertmeh

Put the chicken inside a pot filled with water, turmeric powder, and chopped or sliced onions and let it cook over the medium flame. Once done, keep aside 1 glass of the chicken
Wednesday, November 2, 2016
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Cheghertmeh
Cheghertmeh

 

Translated by, Samira Hasanzadeh
Source, www.rasekhoon.net







 

The tasty dish is originally made in Gilan Province, Rasht.
Ingredients
Serves 4
Chicken 400 g
Eggs, 3 nos
Onion, 1 no
Lemon juice, Sour orange juice, or unripe grapes juice, as per taste
Tomato paste, 1 tbsp
Salt, turmeric, cinnamon and black pepper for seasoning
Directions
Cheghertmeh
Put the chicken inside a pot filled with water, turmeric powder, and chopped or sliced onions and let it cook over the medium flame. Once done, keep aside 1 glass of the chicken stock. Remove the chicken bones and cut into small cubes.
In a frying pan, pour in drops of oil and sauté 1 tablespoon tomato paste and season with turmeric, cinnamon, and black pepper, stirring well. Add in the cooked chicken cubes and sauté to give it a better taste. Then stir in the stock followed by sour orange and let it simmer for a couple of moments. Crack 2 eggs in a bowl and beat with a fork and pour into the pot as well. Give it time till the eggs get solid. The dish is ready. You can serve with fresh Persian bread. Bon Appetit everybody!

 



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