Nar Qovurmasi

Pomegranate means Anaar انار in Farsi language and Naar نار in Azerbaijani language. The following stew is called nar qovurmasi نار قورماسی that literally means pomegranate seeds stew. Two main ingredients in this dish are chestnuts شاه بلوط and pomegranate seeds دانه انار.

In the harvest time of chestnusts and pomegranates, this dish might be interesting for you to try.

Chestnuts are great addition to dishes and jwel like pomegrante seeds with beautiful topaz colour are always great in any dish and salad.

Nar Qovurmasi

  • 400 g chicken breast
  • 3 medium onions, thinly sliced
  • 250 g fresh or canned chesnuts
  • ½ cup pomegranate seeds
  • 2 tbsp pomegrnate molasses
  • 1 tbsp saffron water
  • Salt and pepper to taste
  1. Ingrerdients




  2. For making saffron water: 20 threads is good for making for about 2tbsp of saffron water.

    Place 2 ice cubes in a small bowl. Sprinkle ground saffron on top of the ice cubes and let it sit in room temperature until the ice is fully melted. Now, your saffron water with a beautiful aroma and colour isready. You can use it immediately or store it in an airtight bottle in the fridge for 1-2 weeks.



  3. Melt the butter in a pan. Add diced chicken meat and fry until change the colour.




  4. Add sliced onions to the chickne and fry on medium heat forabout 10 minutes. Frequently, stir all ingredients.



  5. After 10 minutes, season with salt and pepper. Add chesnuts, pomegrante molasses and saffron water. Add 1 cup boiled water. Give a stir. Cover the pot with a lid. Cook the stew on low heat for about 20minutes.





  6. Then add ½ cup of pomegranted seed to the stew and let it cook for next 10 minutes.

    Serve this atuhentic dish with steamed rice.

    Noshe jan/ Nosh ulsun




خورش نارقورماسی

خورش نار قورماسی یا قورمه انار یک خورش آذری هست که با گوشت مرغشاه بلوط و دانه انار درست میشه. شاید کمی شبیه به خورش ناردون گیلانی هم باشه با این تفاوت که در خورش ناردون گیلانی بجای شاه بلوط از آلو استفاده میشه ولی باقی مواد خیلی بهم شباهت دارند.

شاه بلوط که شبیه فندق هست دارای طعم و مزه ی شیرین ملایمیه ودانه های انار هم مثل سنگ های یاقوت زیبایی و رنگ و طعم خاصی به این خورش لذیذ میدن

در فصل پاییز که زمان انار و شاه بلوط هست میشه این خورش خوشمزه رودرست کرد.

مواد لازم

چهار صد گرم سینه مرغ خرد شده

سه عدد پیاز متوسط خلالی خرد شده

دویست پنجاه گرم شاه بلوط تازه و یا کنسروی: اگر از شاه بلوط تازه استفاده میکنید آن‌ها را روی حرارت ملایمی قرار دهید تا خیلی زود پوست آن‌ها شکافته شود

نصف پیمانه دانه انار

دو ق غ رب انار

یک ق غ زعفران دم کرده

نمک و فلفل به میزان لازم

کره

طرز تهیه

برای درست کردن آب زعفران: معمولن 20 نخ زعفران برای درست کردن دو ق غ آب زعفران مناسب هست. برای این کار دو تکه یخ را داخل یک‌فنجان یایک پیاله قرار داده و زعفران سابیده شده را روی یخ بریزید و بگذارید تا یخ ها آب شوند. با این روش هم زعفران بسیار پررنگ و هم عِطر قوی خواهید داشت. آب زعفران را میتوانید همانموقع استفاده کرده و یا داخل یک بطری در دار ریخته و در یخچال برای یکی دوهفته نگه داری کنید.

حالا بریم سراغ تهیه خورش: کره را در تابه آب میکنیم. مرغ خرد شده را درتابه قرار داده و آن‌ها را تا زمانی که رنگشان تغییر کنید سرخ میکنیم. سپس پیاز خلالی را هم افزوده و روی حرارت متوسط برای ده دقیقه سرخ کرده و نمک و فلفل را به آن‌ها میفزاییم.

مرغ و پیاز را مرتب هم میزنیم وبعد شاه بلوط هارب انارو آب زعفران و یک پیمانه آب جوش را هم افزوده و خیلی آرام مواد را با هم مخلوط میکنیم. در قابلمه یا تابه را گذاشته تا خورش به مدت بیست دقیقه روی حرارت متوسط بپزد. بعد از بیست دقیقه نصف پیمان دانه انار را هم به خورش اضافه میکنیم و برای ده دقیقه دیگر پخت خورش راادامه میدهیم.

خورش نار قورماسی را با کته یا پلو میتوان سرو کرد. نوش جان/ اولسون

Published by 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 a 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.

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