Anar Bij Recipe; Make Northern Iranian Stew

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Anar Bij is one of the delicious and famous northern Iranian dishes that are relatively easy to prepare. If you look at the appearance of this dish, it is very similar to Fesenjan Stew and Morgh Nardooni; But the main difference is in the vegetable used in this stew, which gives a wonderful flavor to this dish.

To find out about the delicious Anar Bij Recipe, stay with Cooking County.

How to Make Anar Bij?

Ingredients of Anar Bij Recipe

300 grams minced meat
200 grams walnut kernels
2 large onions
300 grams vegetables (Khalwash, Chochag, parsley, coriander, and mint )
1 tablespoon pomegranate paste
Salt and black pepper as needed
Turmeric and oil as needed

Directions of Anar Bij Recipe

Step One

To prepare Anar Bij, we first finely chop the vegetables, which include khalwash, chochag, parsley, coriander, and mint, then put a suitable pan on heat and add some oil.

how to suate vegetable in anar bij recipe

Step Two

Now, add the vegetables to the pan and fry well until they are fried; roasting more vegetables will make the color of the stew darker. After frying the vegetable well, take it out of the pan and set it aside.

Step Three

Chop one of the onions into small pieces and fry them with a bit of oil in a suitable pot until they become light and golden. Next, grind the walnuts, add them to the pot and fry for a minute.

Step Four

At this stage, add the pomegranate paste with salt, black pepper, and turmeric to the pan and fry it a little, then add 4 glasses of water to the pot and let the walnuts cook on medium heat to extract the walnut oil.

Step Five

After an hour, add the fried vegetables to the pot and let the stew cook. In the meantime, grate the remaining onion and pour the excess water into a suitable bowl.

Step Six

Add the minced meat to the bowl along with some salt, black pepper, and turmeric, and knead the ingredients by hand for a few minutes until they become entirely sticky. Now cover the bowl with cellophane and put it in the refrigerator.

Step Seven

After 30 minutes to an hour, take the bowl out of the refrigerator; now, we put a suitable pan on the heat and add some oil, then take the size of a walnut from the meat mixture and shape it like a meatball.

Step Eight

Put the meatballs in the oil and fry them. After frying the meatballs, add them to the stew and let the stew cook for another hour.

Extra Advice for Preparing Anar Bij Stew

Depending on your preference, you can stuff the meatballs with blue eryngo, also known as Chuchagh, a type of vegetable that grows in northern Iran.
Remember that you should use less mint and other local, northern veggies than other vegetables.
Use pennyroyal or use no local vegetables at all if local veggies are not available.
People from Gilan use black and sour pomegranate paste to produce Anar Bij, but if black pomegranate paste is not available, substitute sweet-and-sour pomegranate paste.
To release the walnut oil, periodically add ice cubes or cold water to the stew.

How to Serve Anar Bij?

Finally, put the Anar Bij in a dish, serve with Iranian rice, and enjoy it.

Do not forget to make this recipe and share it with us. If you also have questions about the Anar Bij recipe, please do not hesitate to ask.

FAQs About Anar Bij Recipe

What vegetables should I add to make Anar Bij?

Add khalwash, chochag, parsley, coriander, and mint to your stew.

What can I use in Anar Bij recipe instead of khalwash and chochag?

If you don’t have local vegetables available, use a combination of coriander, parsley, mint, and leek.

Which sort of meat is appropriate for Anar Bij?

Ground lamb or beef is typically utilized. You are welcome to try combining the two for a more complex flavor profile.

Anar Bij Recipe; Make Northern Iranian Stew

Recipe by ShayanCourse: Main coursesCuisine: PersianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

500

kcal

Total time

hour

minutes

Anar Bij is one of the delicious and famous northern Iranian dishes that are relatively easy to prepare.

Ingredients

300 grams minced meat
200 grams walnut kernels
2 large onions
300 grams vegetables (Khalwash, Chochag, parsley, coriander, and mint)
1 tablespoon pomegranate paste
Salt and black pepper as needed
Turmeric and oil as needed

Directions

To prepare Anar Bij, we first finely chop the vegetables, which include khalwash, chochag, parsley, coriander, and mint, then put a suitable pan on heat and add some oil.
Now, add the vegetables to the pan and fry well until they are fried; roasting more vegetables will make the color of the stew darker. After frying the vegetable well, take it out of the pan and set it aside.
Chop one of the onions into small pieces and fry them with a bit of oil in a suitable pot until they become light and golden. Next, grind the walnuts, add them to the pot and fry for a minute.
At this stage, add the pomegranate paste with salt, black pepper, and turmeric to the pan and fry it a little, then add 4 glasses of water to the pot and let the walnuts cook on medium heat to extract the walnut oil.
After an hour, add the fried vegetables to the pot and let the stew cook. In the meantime, grate the remaining onion and pour the excess water into a suitable bowl.
Add the minced meat to the bowl along with some salt, black pepper, and turmeric, and knead the ingredients by hand for a few minutes until they become entirely sticky. Now cover the bowl with cellophane and put it in the refrigerator.
After 30 minutes to an hour, take the bowl out of the refrigerator; now, we put a suitable pan on the heat and add some oil, then take the size of a walnut from the meat mixture and shape it like a meatball.
Put the meatballs in the oil and fry them. After frying the meatballs, add them to the stew and let the stew cook for another hour.