Recipe for Shiraz eggplant lilac food in Iran
lilac Eggplant Shiraz is one of the unique foods of Shiraz. The variety of food throughout the provinces and cities of Iran is very interesting and amazing. Foods whose names may seem different only because of the local dialect as well as the style of preparation of the people of that region. Chopped wheat grains (wheat semolina), which is known as lalic in Kazerun city of Fars province and darshteh in the dialect of the people of Khuzestan province, is one of the useful and delicious foods for preparing a variety of local and traditional foods.
INGREDIENTS :
Lalek (wheat semolina), onion, fresh garlic, dill, mint, tarragon, basil and eggplant are the ingredients used to make lalak, but sometimes chicken, carrots and potatoes can also be added.
INSTRUCTION :
One of the important points to prepare eggplant liqueur is to use fine liqueur.
These stalks are first smelled like seeds and other seeds in a suitable pot.
When the lentils are well roasted (which, of course, should not reach the point of burning), make some hot onions in another bowl and then add fresh garlic.
Then it is the turn of fragrant vegetables such as dill, basil, mint and tarragon, which enter the food one by one.
Salt and spices are also gradually added to the cooking process.
Then add the mullein to the mixture, pour a small amount of water and give the food a chance to be alone in a closed environment and reach the final stage of cooking.
In the meantime, fry the eggplants, and after the lalak is fully cooked, place them next to the plate and serve with the lalak.
One of the constant companions of this eggplant mixture is local pickles, especially eggplant pickles.
Sometimes, instead of fried eggplant, lalak is eaten with chicken, boiled carrots or potatoes, which, although new elements for this dish, do not detract from its grace as a traditional and delicious dish.
