Dish

Anar bij

Eggplant Pomegranate

Anar bij is made with lamb, pomegranate juice, onions, garlic, and spices such as cinnamon and coriander. The lamb is cooked until tender and then mixed with the pomegranate juice and spices. The dish is then simmered until the flavors have melded together. This dish is high in protein and vitamins, making it a great meal for athletes and active individuals. It is also a good source of fiber and antioxidants.

Asian cuisine› Arab cuisine› Caucasian cuisine› Azerbaijani cuisine

Stew

Origins and history

Anar bij originated in Azerbaijan and has been a popular dish in Azerbaijani cuisine for centuries. It is often served during special occasions such as weddings and holidays.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for individuals with pomegranate allergies.

Variations

There are many variations of Anar bij, some of which include the addition of walnuts or almonds for added texture and flavor. Some variations also use different meats such as beef or chicken.

Presentation and garnishing

Anar bij can be garnished with fresh pomegranate seeds or chopped herbs such as mint or parsley. It can also be topped with sour cream or yogurt for added creaminess and flavor.

Tips & Tricks

To make this dish even more flavorful, marinate the lamb in pomegranate juice and spices for a few hours before cooking. This will help tenderize the meat and infuse it with flavor.