Table of Content
Pamador stew is a local name for tomato stew in northern Iran, especially in the province of Gilan, which is cooked with large, local and slightly sour tomatoes.
The main taste of this stew is sour taste, which in combination with eggs and other ingredients creates a good taste.
Ingredients for making Pamador stew
6 or 7 local tomatoes
Two local eggs
Fresh garlic 3 or 4 cloves
Salt, pepper and turmeric as needed
Pamador stew Recipe
First, thoroughly wash and peel the tomatoes. These tomatoes should be grated or mashed well. Crushed tomatoes should be cooked in a separate bowl with a little water.
First, place the pan on a low flame, chop the garlic and fry in oil. When the garlic is golden, the frying process is over. Note that not all garlic should be fried. Some of them need to be raw in Pamador stew.
Add the eggs
Mix the eggs together and add to the garlic that is frying.
Put the raw garlic in the same pot as the tomatoes are cooking. Raw garlic will eventually dissolve and will not go under the teeth.
Now is the time to add the spices to the tomatoes and garlic and mix well.
Finally, add the contents of the pan, which includes garlic and eggs, to this pot and mix well.
Pamador northern stew can be served with rice or bread.
The presence of salted fish next to this food is one of the necessities on the table of Gilanis.