Ghore Mosama: Easy and fast preparation method

Ghore Mosama is a sour and delicious Iranian stew whose taste makes it popular, and many fans prepare it in the summer season. Unripe and seedless grapes are used in this dish. This dish is used with chicken or mutton, because chicken tastes better and takes less time. This dish is handy for diabetics, and you can have it with rice for lunch or dinner. It is found in Iran, and you can store it in the freezer for several months. Follow the recipe of this easy dish in Yummcook.

For a refreshing and traditional accompaniment to Ghore Mosama, try our delicious Dovga recipe, a yogurt-based soup full of herbs and flavor.

Necessary ingredients for preparing Ghore Mosama:

You can use chicken thigh or chicken breast for this dish, and use one piece of chicken for the number of people.

Step 1

Wash the chicken well and fry it in oil, and peel the eggplants and fry them. Put a suitable dish on the heat and add two spoons of oil to it, and chop the onion very small and fry it in the oil until it turns golden, then chop the tomato as much as you like and add it to the onions. You can also use tomato paste and add pomegranate paste and spices after roasting.

Step 2

After the tomatoes are cooked, add a glass of water to it and add the fried eggplant, grape skins, and fried chicken to it, and close the lid of the container.

Step 3

After 30 minutes, your food is ready, and you can enjoy it with fried potatoes and cooked rice for lunch and dinner.

Ghore Mosama: Traditional Iranian Sour Grape Stew

Ghore Mosama is a sour, tangy, and delicious Iranian stew made with unripe seedless grapes, chicken, and eggplants. This easy and nutritious summer dish is perfect with rice and helps regulate blood sugar levels.

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Prep Time 20 minutes mins

Cook Time 39 minutes mins

Total Time 1 hour hr

Servings: 4 people

Course: Main Dish, Stew

Cuisine: Iranian, Persian

Calories: 280

Ingredients Method

Ingredients

  

• 4 chicken thighs or chicken breast pieces
• 2 tomatoes chopped
• 2 eggplants peeled and fried
• 1 onion finely chopped
• 1 cup unripe seedless grapes ghoreh
• 1 tablespoon pomegranate paste
• Salt and black pepper as needed
• Oil as needed
• Optional: 1 tablespoon tomato paste for richer color

Method

 

1. Prepare and fry the chicken:
2. Wash and dry the chicken pieces, then fry them lightly in oil until golden on both sides. Remove and set aside.
3. Fry the eggplants:
4. Peel and slice the eggplants, sprinkle with a little salt to remove bitterness, then fry until soft and golden.
5. Cook the onion and tomato:
6. In a large pan, heat two tablespoons of oil, add finely chopped onion, and sauté until golden. Add chopped tomatoes (or tomato paste) and fry until softened.
7. Add pomegranate paste and spices:
8. Stir in pomegranate paste, salt, and pepper. Mix well for 1-2 minutes to enhance the aroma.
9. Add chicken and grapes:
10. Pour one cup of water, add fried chicken, eggplants, and unripe grapes (ghoreh). Cover and let simmer over low heat for 30 minutes until the chicken is tender and the flavors blend.
11. Serve:
12. Serve Ghore Mosama hot with steamed rice and fried potatoes for a hearty lunch or dinner.

Advantages of Ghore Mosama:

• Decreased blood sugar
• Vitamin C
• High antioxidant
• Protein
• Cleansing the liver

Disadvantages of Ghore Mosama:

• Digestive problems
• Kidney stone problems
• Not suitable for pregnant women
• Lower blood pressure
• Exacerbation of stomach problems

What is Mosamma?

Mosamma appears to be a brand or a product line specializing in agricultural goods, particularly focusing on sour grapes or products derived from unripe grapes. Brands like Mosamma play a critical role in bringing fresh, organic, and high-quality unripe grapes to the market, ensuring consumers receive the best possible experience in taste and nutrition.

By implementing modern farming and packaging techniques, Mosamma guarantees the freshness and flavor retention of their ghore angoor products, whether fresh or dried.

What is Ghore Angoor (Unripe Grapes)?

Ghore angoor translates directly to “unripe grape” in Persian. These grapes are harvested early in the season, before they fully ripen, giving them a tart, sour flavor distinct from the sweet taste of ripe grapes.

Key Characteristics of Ghore Angoor:

• Tangy and sour taste: High levels of organic acids, such as citric and malic acids, give ghoreh its characteristic sharp flavor.

• Bright green color: Unlike ripe grapes, ghoreh is harvested when still green and firm.

• Firm texture: Because it is unripe, ghoreh has a tougher, crunchier texture compared to fully ripe grapes.

Nutritional and Health Benefits of Ghoreh (Unripe Grapes)

Beyond its culinary appeal, ghoreh offers numerous health advantages supported by traditional medicine and modern nutrition science.

1. Digestive Aid

Ghoreh is known to stimulate the digestive system by increasing gastric juices and enzyme secretion, aiding in better digestion and alleviating indigestion.

2. Liver Detoxification

Sour grapes have detoxifying properties that help cleanse the liver and improve its function, reducing the risk of liver diseases.

3. Cholesterol Regulation

The acids in unripe grapes help reduce LDL cholesterol (bad cholesterol) and increase HDL cholesterol (good cholesterol), promoting cardiovascular health.

4. Blood Sugar Control

Ghoreh can be beneficial for managing blood sugar levels, making it a supportive food for individuals with diabetes.

5. Anti-inflammatory and Antioxidant Effects

Rich in antioxidants, ghoreh helps neutralize harmful free radicals in the body, reducing inflammation and oxidative stress.

Culinary Uses of Ghoreh (Ghore Angoor) in Persian Cuisine

Ghoreh is a staple ingredient in many traditional Iranian recipes, valued for its unique sourness that balances and enhances flavors.

1. Ghoreh in Persian Stews (Khoresh)

• The most famous dish utilizing ghoreh is Khoresh Ghormeh Sabzi, a popular herb stew where the sourness of ghoreh balances the savory flavors.

• Other stews also benefit from the addition of sour grapes to add complexity and depth.

2. Pickles and Preserves

• Ghoreh is often used to prepare tangy pickles, either fresh or dried, served alongside meals to add zest.

3. Salads and Condiments

• Fresh chopped ghoreh can be mixed into salads or used as a condiment to add a refreshing tartness.

4. Beverages and Herbal Teas

• Sour grape-based drinks and teas made with dried ghoreh offer a refreshing and healthful option, often used for detoxification.

Conclusion

Ghore Mosama is a very simple and delicious stew that you can use in parties and experience the good taste of unripe grapes in your food in the summer season. In addition to the many benefits of this food, consuming too much of it also causes digestive problems, but you can determine its sourness by yourself. We suggest you prepare this delicious food at home with this easy recipe and share your opinions.

Asked Questions About Ghore Mosama Recipe

1-What is Ghore Mosama?

Ghore Mosama is a traditional Iranian stew made with unripe seedless grapes (ghoreh), chicken, and eggplants, known for its tangy and refreshing flavor.

2-Can I use mutton instead of chicken?

Yes, but cooking time will be longer. Chicken gives a lighter and faster version, while mutton adds richness.

3-Is Ghore Mosama healthy?

Yes! It’s high in antioxidants, vitamin C, and low in sugar great for people with diabetes.

4-How can I store Ghore Mosama?

You can freeze it in airtight containers for up to 2 months. Reheat slowly before serving.

5-What can I serve with Ghore Mosama?

It pairs best with steamed basmati rice, fried potatoes, or fresh herbs.