Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, fesenjoon (walnuts-pomegranates stew). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
FESENJOON (WALNUTS-POMEGRANATES STEW) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. FESENJOON (WALNUTS-POMEGRANATES STEW) is something which I’ve loved my whole life. They’re fine and they look wonderful.
This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow.
To get started with this recipe, we must first prepare a few ingredients. You can have fesenjoon (walnuts-pomegranates stew) using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make FESENJOON (WALNUTS-POMEGRANATES STEW):
- Get 2 cups (400 ml) fresh walnuts
- Make ready 2 cups warm water
- Make ready 500 g hard tofu
- Make ready 1 large onion
- Take 4 cloves garlic
- Make ready 5 saffron threads
- Make ready 6 tbs pomegranate molasses
- Get 2 tbs olive flaxseed oil
- Prepare 1 tbs ground black pepper
- Take 1 tsp turmeric powder
- Make ready 1 tsp cumin
- Make ready 1 tsp ground cardamom
- Make ready 1 tsp ground cinnamon
- Make ready 1/2 tsp salt
Fesenjoon is a Persian stew made with ground walnuts and pomegranates. Also pronounced, fesenjan, it can be made with chicken or duck, or you can leave the meat out and keep it vegan. Find more of my pomegranate recipes. Persian Walnut Pomegranate and Chicken Stew!
Instructions to make FESENJOON (WALNUTS-POMEGRANATES STEW):
- On a heated wok, toast the walnuts on low heat for 10 minutes. Allow to cool completely, then process in a food processor until a smooth paste is formed.
- Finely slice the tofu, sprinkle with salt and a half teaspoon of the black pepper. Heat a wok, add oil and stir fry the tofu turning each sides for 8 minutes. Set aside.
- Cut onions into smaller sizes, add some water and pulse in a blender until purée. Pour the purée in a clean wok, cover the lid and allow to cook for 4 minutes on high heat. Dice garlic and stir in for additional 2 minutes.
- Add the walnut paste, turmeric, black pepper, cumin, cardamom, cinnamon, pomegranate molasses and 2 cups warm water. Stir until they’re well incorporated, cover lid and bring to boil for 5 minutes. Reduce heat to low, leave the lid partially covered and allow to simmer for 50 minutes and stirring after every 20 minutes.
- Add the reserved browned tofu and stir to combine, continue simmering for another 10 minutes. Meanwhile, add a quarter cup warm to the saffron thread and allow to sit for 15 minutes. Then pour the saffron thread and water into the wok and stir in. Allow to simmer for additional 5 minutes.
You can find the recipe on my website: www.faridaskitchen.com. Khoresh-e fesenjān (Persian: خورش فسنجان), or simply fesenjān (Persian: فسنجان; also spelled as fesenjoon), is an Iranian stew (a khoresh) from Gilan province, Iran. Tender chicken is cooked in a walnut pomegranate sauce and served over steamed saffron rice. Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Fesenjān (also called fesenjoon) is an Iranian stew traditionally made with meat, pomegranate molasses or paste, and walnuts.
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