Lalak / Gemneh / Gandom-e kubideh
To cook this dish, you need to pour the lalak into a pan and sauté it on the heat till it changes color. When the color turned to light brown, pick the pan up. Chop the onion and sauté in a bit of oil, until it turns gold.
Add chicken stock to the onions and wait until it boils. After it is boiled add the sautéed lalak and stir it constantly with a spoon so that the chicken stock is absorbed by the lalak.
Put on the lid and lower the heat and wait for about 10 minutes to get cooked. Be careful not to burn the bottom of it, if you have done what was told, the food is ready to serve.
If you want your lalak to be tender you need to add more chicken stock, and after the lalak is added and absorbed chicken stock, pick it up from the heat. In case, there is still a bit of chicken stock on the lalak close the lid.
And after 10 to 15 minutes turn on the heat and let it cook for 15 minutes. Now the bottom of the pot will not burn.
- Lalak 2 glasses
- 1 Medium onion
- Chicken stock
- A teaspoon turmeric
- Cinnamon and salt to the extent necessary
- Necessary amount of water, usually two times of lalak