Saj
Description
The recipe for making saj is very old, and the dish itself is named after the cookware in which it is prepared. This is a wide, almost flat pan called saj, the same name as the dish itself. In its homeland, it is most commonly used outdoors and cooked exclusively over charcoal. However, we don't always have such an opportunity, so I'll tell you how to make saj at home. Generally, any tender meat can be used for this dish, such as chicken or lamb, as well as fresh vegetables—absolutely any kind you like, the main thing being that there should be as much of them as possible. So, let's get started.
Instructions
- 1
Step 1
First, melt the fat in a frying pan, preferably tail fat.
- 2
Step 2
Now slice the leek. By the way, you can use regular onion instead. As I already mentioned, you can take any vegetables you like.
- 3
Step 3
Next, rinse the mushrooms (I'm using button mushrooms here) under cold water and slice them into thin pieces.
- 4
Step 4
Place the sliced mushrooms and leek on a frying pan and sauté until the excess moisture evaporates from the mushrooms.
- 5
Step 5
It is advisable to pre-cook the beans until done.
- 6
Step 6
Cut the bell pepper into strips.
- 7
Step 7
Place the boiled string beans in a frying pan, sauté for a couple of minutes together with mushrooms and onions, then add pepper.
- 8
Step 8
Slice the tomato into wedges and add at the very end of cooking. All ingredients should be fried over high heat, otherwise the vegetables will simmer instead of frying.
- 9
Step 9
Now slice the chicken breasts and add them to the vegetables; at this point, you can add salt and spices to taste. Fry everything together for a few more minutes.
- 10
Step 10
Now that the meat and vegetables have absorbed the flavors and aromas of each other, we can serve the satsivi. And don't forget to sprinkle the dish with pomegranate seeds before serving.