Dried blackthorn (Alu Bokhara) has many uses in Iranian cooking. Dried blackthorn is a delicious and nutritious food. And you can make many dishes with it. One of the Iranian dishes with Dried blackthorn is a combination of chicken and Dried blackthorn, which is called Alu Mossamma. This stew is usually cooked in the north of Iran. But now all Iranians are familiar with this delicious food. This stew is served with rice. After cooking, it is poured on rice and eaten. You can learn Alu Mossamma and include healthy and delicious food in your diet.
To prepare Alu Mosamma stew in the North of the country, just follow the following method.
Another delicious and popular Gilani dish is Aloo Mosamma stew, which has a great taste and is cooked in different ways. Normally, chicken is used in the preparation of Aloo Mossama Gilani stew, but if you don’t like chicken, you can use red meat. Stay with us until the end of this article to prepare Aloo Mossama Gilani in the shortest time with the best taste.
Necessary ingredients for blackthorn stew (Alu Mossamma) for 4 people
3 chicken thighs
Bukhara plums 250 grams
2 medium onions
Brewed saffron 1 tsp
Tomato paste 2 tbsp
Sugar 1 teaspoon (optional)
2 tablespoons of lemon juice
Liquid oil in the required amount
Salt, black pepper and turmeric as needed
How to prepare blackthorn stew or Alu Mossamma
The cooking method of plum stew is different, and the choice of ingredients depends to some extent on your taste; For example, if you don’t like dried blackthorn, you can replace it with black plums or qaisi leaves (dried apricot); Or if you don’t like sweet stews, you can omit the sugar.
As you know, there are several types of dried plums in Iranian cuisine, such as stew plums, black plums, died blackthorn plums, and dried apricot. According to your taste, you can use any kind of dried plums in this stew, but blackthorn plums are better.
first stage
First, chop one of the onions into small pieces and add the chickens to it after it softens a little; Fry the chicken a little, then add black pepper, turmeric, and salt.
second stage
After the aroma of the spices rises, add the tomato paste to the ingredients and fry until its raw smell is removed and the color of the paste is changed and darkened; At this stage, add 4 glasses of water to the chickens and cover the container until the chickens are cooked.
The third stage of preparation of Alu Mossama stew with chicken
After half an hour, check the chickens and when the stew is glazed and the chickens are cooked, add sugar and lemon juice to it. Next, add the stew plums that you had already soaked in water to the chicken and allow the stew to settle for another 15 minutes and the taste of the plums enters the stew.
The final stage
At this stage, you can add the brewed saffron to the stew; Note that if you add saffron to the stew sooner, its aroma will be reduced; Finally, cut another onion into slices and fry it, then add it to the ingredients; Your stew is ready and you can enjoy it with your loved ones.
Important tips on how to prepare Alu Mossama with meat
If you plan to use red meat for this stew, you need to replace chicken with 300 to 400 grams of meat.
To use red meat, it is better to finely chop it and fry it with onions, then continue with the rest of the ingredients as above.
Instead of using tomato paste, you can use pomegranate paste so that the stew tastes better and there is no need to add lemon juice.
The stew water should be little and thick.
For more convenience, you can remove the core of the plums beforehand and add them to the ingredients later.
If you use pomegranate paste, it is better to remove the sugar so that the stew is not too sweet.
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