Ghomi Recipe

Place the stem in a large bowl, pour cold water and wash it by hand. Pour water over the surface with the atrophied chenchostan. Repeat this procedure 5-7 times until the water becomes absolutely transparent. Transfer the washed stem to a cast iron or thick-bottomed saucepan, pour water over it and put it on high heat. Once boiling, reduce the temperature to low and simmer until the water is completely dry. Then slowly add the corn flour to the pot and knead it with a wooden spoon, in wavy motions, so that the flour is fully opened and no bones are formed. Cover the pot tightly with a lid, leave it on a minimum flame for 15 minutes. Roll the finished ghomi once again and remove it with a wet tennis to the plates.