Anar Bij stew, also known as Anar Avij, is a traditional Gilani stew made with pomegranate paste, walnuts, aromatic herbs, and meatballs. It is one of the well-known traditional dishes of Gilan Province in northern Iran.
Anar Bij stew is made with pomegranate paste and pomegranate juice and is one of the traditional Iranian dishes featuring pomegranate.
This dish is prepared for different occasions during pomegranate season, especially for Yalda Night dinner.
How to Make Anar Bij?
Gilani cuisine is known for its traditional dishes, many of which feature local ingredients such as pomegranate and aromatic herbs. This stew is a flavorful and nutritious dish with a rich combination of walnuts, pomegranate, and herbs.
The final taste of this dish can be adjusted according to your preference. Like Fesenjan, it can be prepared with a sour, sweet-and-sour, or mildly sweet flavor. You can adjust the flavor by changing the amount of pomegranate paste used in the stew.
Anar Bij stew with chicken or meat is one of the traditional dishes of northern Iran, especially in Gilan Province. Because high-quality pomegranates are widely grown in this region, pomegranate-based dishes have long been an important part of local cuisine.
Preparation time: 30 minutes
Cooking time: 3 hours
Ingredients:
| Aromatic vegetables | 1.5 tablespoons |
| Onion | 1 large and 1 medium |
| Minced meat | 0.2 pound |
| Pureed or sour pomegranate paste | 1 tablespoon |
| Ground walnuts | 0.2 to 0.4 pounds |
| Turmeric, black pepper, and salt | as needed |
| Liquid oil | as needed |
The proportion of vegetables in anar bij stew is as follows:
| Chives | 25 grams |
| Parsley | 40 grams |
| Khalowash | 25 grams |
| Mint | 25 grams |
| Chochag | a few leaves |
| Angelica if desired (it will give your stew a heavenly smell) | a few |
Instruction:
1. Wash, peel, and fry onions:
Take a medium onion. Wash, peel, and grate it. Then fry the onion until it becomes golden brown.
Add the ground or finely chopped walnuts to the onion and sauté them briefly. Be careful not to burn the onions or walnuts.
For the best result, add the walnuts while the onions are still lightly golden rather than fully browned. Finally, add the pomegranate paste and sauté it briefly with the other ingredients.
2. Add water:
Add 1.5 glasses of cold water to the ingredients in the pot. Turn the heat to medium and let the mixture simmer until the walnuts begin to release their natural oil.
While the stew is cooking, you can add two or three ice cubes to the pot to help the walnuts release their oil more quickly. Adding ice is optional, and you can skip this step if you prefer.
3. Add vegetables:
Now add the herbs to the pot, stir well, and let them cook for about 30 minutes.
4. Prepare the meat for stew:
At this stage, grate the remaining onion and squeeze out the excess water.
Place the minced meat in a bowl and mix it with a spoonful of aromatic herbs and the main spices, including salt, pepper, and turmeric. Knead the mixture well until all the ingredients are evenly combined.
Take a piece of the meat mixture about the size of a walnut, place it in your palm, and shape it into a small ball. Repeat with the remaining meat mixture.
Heat some oil in a pan and fry the meatballs until they are lightly browned on the outside.
5. Add meatballs to the stew:
Return to the first pot and add the meatballs to the stew. Season with salt and pepper if needed.
Reduce the heat to low and let the stew cook for about 120 to 180 minutes, or until the meatballs are fully cooked and the stew has thickened and settled.
What is served with Anar Bij?
This delicious stew is usually served with rice or Iranian pilaf. In addition to this dish, zeytoon parvardeh, mast musir, and sir torshi are used.
In the following, you will see an authentic quote about the properties of pomegranate, which is very important.
Notes:
- You can add garlic to this stew if you like. Adding garlic is optional and depends on your taste.
- Some people in northern Iran use other aromatic herbs, such as Kotkoto or Warnbo. These names may be unfamiliar to you, but they are traditional aromatic herbs that can give Anar Bij a distinctive flavor.
- You can adjust the balance of sourness and sweetness according to your taste by using sour or sweet pomegranate paste. In Gilan, this dish is traditionally enjoyed with a sour flavor, so sweet pomegranate paste is generally not preferred.
- In many Anar Bij recipes, some chopped raw herbs are mixed with the meat. However, using only aromatic herbs in the minced meat can give the meatballs a more flavorful taste.
- Fry the vegetables carefully. This dish is not like Ghormeh Sabzi, where the herbs are often fried until they become very dark. Try to fry the herbs until they are neither too raw nor overly browned.
- The two main ingredients responsible for the characteristic flavor of this dish are pomegranate paste and walnuts. For a more flavorful stew, use high-quality local pomegranate paste and fresh walnuts.
- Among other dishes prepared with pomegranate, Ash Anar is another delicious and nutritious option.
Conclusion
Anar bij is an authentic Iranian stew with pomegranate and pomegranate paste that has been registered worldwide. This excellent stew is suitable for Yalda night foods and parties in winter.
Due to its beautiful appearance and having pomegranates, it is suitable for serving at Yalda night dinner.
FAQ
1. What are the main ingredients of Anar Bij?
Anar Bij is made with minced meat, walnuts, pomegranate paste, and a combination of aromatic herbs.
2. Can I use chicken instead of minced meat?
Yes. You can use chicken instead of minced meat if you prefer.
3. What can I use if I don’t have fresh pomegranate?
You can use pomegranate paste or frozen pomegranate seeds. Pomegranate paste is especially useful for adding the traditional tangy flavor to the stew.
4. Can I serve Anar Bij at a party?
Absolutely. It is a great choice for family gatherings and dinner parties, especially during Yalda Night.
5. What is served with Anar Bij?
It is traditionally served with Persian rice. Side dishes such as Zeytoon Parvardeh, Sabzi Khordan, and Sir Torshi also pair well with it.
6. What other Gilani dishes are made with minced meat?
Vavishka is another popular Gilani dish made with minced meat. Some versions of Fesenjan can also be prepared with ground meat.
