Jughur Baghur:
To prepare Jughur Baghur, it is very important that the liver is cleaned well and all its veins are removed so that it does not affect the taste of the food. In this dish, black liver, heart and kidney of cow or sheep are often used; although some people only put white liver in this dish to reduce the total cost of the food.
Ingredients for 4 to 5 people
Main ingredients Quantity Ingredients
One sheep heart
One sheep black liver
One sheep white liver
One sheep kidney
Five medium onions
Three tablespoons of tomato paste
Or
One tomato
Salt, turmeric and black pepper as needed
Simple method of preparing Jughur Baghur
Step 1: After cleaning the liver, white liver, black liver and kidney of sheep, wash them and cut them into small pieces.
Step 2: Since the cooking time of white liver is longer than other ingredients, put it in a pot with some salt, turmeric, and water and let it cook and reduce.
Step 3: Slice the onion and fry in some oil until golden.
Step 4: Add the heart, kidneys, and chopped black liver, as well as the cooked white liver to the onion and fry with black pepper, turmeric, and spices if desired, until their color changes.
Fry the onion in oil
Add the liver to the carrots and onions in the pan
Add spices to the ingredients for the gravy
Step 5: Now it's time to add the tomato paste and salt, which should be fried for a minute until the raw smell of the paste is removed. If you wish, you can use chopped tomatoes instead of the paste or both together.
Step 6: Add some boiling water to the ingredients and let the liver cook slowly over low heat until the water is completely absorbed. If there is a lot of water left after cooking the white liver, you can use it to cook this stage of the dish.
Step 7: Serve the liver with rice or bread.
Kale Josh:
Main Ingredients Required Quantity Ingredients
1 cup lentils
1/4 cup bran
1/4 cup rice
Yogurt as needed
Curd as needed
Small meatballs (optional) as needed
Other Ingredients Quantity
2 onions
2 cloves garlic
Cubed potatoes 1 piece
Mint, dried cacti and oregano 2 tablespoons
Oil as needed
Salt and pepper as needed
Turmeric as needed
Powdered walnuts as needed
How to make Zanjani Kale Josh
Step 1: Fry the onion and garlic
Peel the onion and finely chop it. Fry it in a pan with a little oil and turmeric until the onion becomes light. Add the mashed garlic and fry until the garlic aroma rises.
Step 2: Add flour and spices
Add a little black pepper and flour to the pan and fry until the raw smell of the flour is gone. Add dried mint and powdered oregano and stir well.
Step 3: Roast the beans and rice
Add the lentils, chickpeas, and rice that you soaked in advance to the pan and roast for a while. This will help the flavors of the ingredients blend better.
Step 4: Add water and boil the ingredients
Add 1 cup of water to the ingredients and let it boil and dissolve the flour. After the flour is completely dissolved, add 2 more cups of water and let the beans and rice cook well and become soft.
Step 5: Add potatoes
When the beans and rice are cooked, peel the potatoes and cut them into small cubes and add them to the pot. Adjust the salt for the boiling water and let the ingredients cook for a few more minutes.
Step 6: Add yogurt or curd
Add the yogurt or sour curd to the pot. Make sure that the boiling water should not be too thin. Add 1/2 cup of the curd diluted with the yogurt and stir continuously until it boils.
Step 7: Add the walnuts
When the curd or yogurt is well heated, add the walnuts to the pot and stir. After a few minutes, the delicious Zanjani Kale Josh is ready.
Step 8: Serve
Pour the Kale Josh into a serving dish and serve with Sangak bread. Enjoy!
Onion and Zanjan:
Ingredients for making Onion and Zanjan
Main ingredients Required quantity Items
Minced meat 300 g
Cooked lentils 1 cup
Cooked yam 1 cup
Apricots 1 cup
Plums 1 cup
Chopped walnuts 1 tablespoon
Onion 1 piece
Tomato paste 2 tablespoons
Potatoes 2 pieces
Mint and tarragon 2 tablespoons
Salt as needed
Pepper as needed
Turmeric as needed
Oil as needed
How to make Onion:
Step 1: Fry the chopped onion in oil a little and then add the ground walnuts or wheat flour and fry a little.
Step 2: Next, add the chopped tomato paste or tomato, salt, pepper and turmeric and when their raw smell is gone, add the lentils that you had soaked in advance, along with enough water, to the ingredients and let the lentils cook completely over low heat.
Step 3: Towards the end of cooking, add the plums and apricot leaves that you have previously soaked in hot water to the dish so that they cook and their pickled flavor is absorbed into the food. Some people use pork and chickpeas in this dish.
Shesh-e-Andaz Stew:
Shesh-Andaz Stew:
Zanjani Shesh-Andaz is a very nutritious dish that resembles Khagineh-e-Khamma and is often consumed during the cold season to increase the body's energy due to its warm nature and high calories. In addition, the presence of raisins and dates, which are rich sources of blood and iron, indicate the many benefits of this dish.
Ingredients for 4 people
Main ingredients Quantity required
Half a cup of pitted dates
One small onion
One cup of walnuts
One cup of raisins
4 eggs
One teaspoon of cinnamon
30 grams of butter
Salt and pepper as needed
How to make Zanjani Shesh Andaz
Step 1: First, fry the onion in a little oil and set aside.
Step 2: Chop the pitted dates or use them in halves. Then fry them in a mixture of butter and oil until soft; but you must stir regularly so that the dates do not burn.
Step 3: Then add the chopped walnuts and leave them in the pan until they soften over a low flame.
Step 4: At this stage, it is time to add the hot onions, raisins and cinnamon, and you must mix all the ingredients well.
Step 5: Finally, break one egg into the food for each person and do not stir it. Some people pour a cup of grape juice and vinegar on it after cooking the eggs, which definitely gives it a different taste.
Step 6: This dish is ready in about 20 minutes and you can serve it with bread or rice.
Tips for making Zanjani Shesh Andaz
Some recipes use minced meat in Zanjani Shesh Andaz. Mix and knead one grated onion, turmeric, pepper, and salt, and 200 grams of minced meat together, and form into small meatballs. Then fry them in some oil and set aside. Next, fry the walnuts, raisins, and onions, add the meat, and then add half a cup of vinegar and some animal oil to the ingredients and mix. Beat five eggs in a separate bowl, then add them to the ingredients in the pan to spread them all over the pan. When the eggs are cooked, serve the food and, if desired, pour some date syrup on it and enjoy its taste.
Fry the raisins over a low heat for a short time so that they do not puff up.
The Taste of Shesh-Andaz Stew
Shesh-Andaz is one of those simple, nutritious, and delicious dishes that can be prepared with minimal ingredients. From Gilani Shesh-Andaz, which has a similar appearance and taste to Fesanjan and its color and aroma captivates everyone, to Zanjani Shesh-Andaz, which is an energy bomb thanks to the presence of dates, walnuts, raisins, and eggs, you are faced with a collection of delicious and healthy dishes that you should include in your diet. Shirazi Shesh-Andaz, which may not have been heard of by you, is also a different and attractive dish, and you will definitely become a fan of it if you try it once.
