Online tutorial on how to make Tala Koule stew
Tala Koula Stew, one of the delicious Gilani stews
In this article, we will teach you the online recipe for cooking Tala Koule stew:
Tala Koleh Stew is a delicious Iranian stew that originally comes from the province of Gilan. This delicious stew is very similar to Fesanjan Stew and is one of the most popular stews in the province of Gilan. Tala Koleh means rooster in the Gilan language, and this stew is traditionally prepared in Gilan with rooster meat.
Tala Kole Stew is commonly made with rooster meat in the north of the country, but it can also be made with white meats such as chicken and turkey. It is interesting to note that when this stew is made with chicken, it is known in the local language as Tala Kole Ghorabeh Stew.
Ingredients for cooking Tala Koule Stew:
- 600 grams of stewed meat
- Walnut kernels 200 grams
- 1 large onion
- 600 grams of stewed vegetables
- One tablespoon of rice flour
- 2 tablespoons of cucumber juice
- Enough liquid oil
- Enough salt, black pepper and turmeric
How to cook Tala Koule stew:
First, chop the onion into small pieces, then place a suitable pot on the heat and pour some liquid oil into it. Once the oil is hot, add the chopped onion to the pot and fry for a while until the onion softens.
After the onion becomes soft and transparent, add some turmeric and black pepper to it and continue frying until the turmeric and black pepper become uniform with the onion. Next, after washing, chop the meat into minced meat (like minced meat stew) and add it to the pot.
Here is how to prepare Tala Koule stew:
Fry the onion and meat mixture for a few more minutes until the meat is completely browned and changes color. After the meat changes color, add a few glasses of boiling water to the pot and cover the pot to cook the meat over low heat.
Next, after washing and chopping the vegetables, place a suitable pan on the heat and pour some oil into it. Once the oil is hot, add the vegetables and fry until they are slightly browned.
After the meat is half cooked, grind the walnut kernels and add them to the pot along with the vegetables.
Next, gradually dissolve the rice flour in half a glass of cold water, then add it to the stew.
Reduce the heat under the pot to evaporate the excess water from the stew and render the oil.
In the last 30 minutes of cooking, add the cucumber juice to the stew along with some salt and black pepper.
Finally, after the stew has settled, serve it with rice.
If you wish, you can add some pomegranate paste to this stew.
Source: https://parsiday.com
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