Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, fesenjoon (walnuts-pomegranates stew). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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.
FESENJOON (WALNUTS-POMEGRANATES STEW) is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. FESENJOON (WALNUTS-POMEGRANATES STEW) is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have fesenjoon (walnuts-pomegranates stew) using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make FESENJOON (WALNUTS-POMEGRANATES STEW):
- Prepare 2 cups (400 ml) fresh walnuts
- Take 2 cups warm water
- Prepare 500 g hard tofu
- Prepare 1 large onion
- Make ready 4 cloves garlic
- Prepare 5 saffron threads
- Prepare 6 tbs pomegranate molasses
- Make ready 2 tbs olive flaxseed oil
- Make ready 1 tbs ground black pepper
- Prepare 1 tsp turmeric powder
- Get 1 tsp cumin
- Prepare 1 tsp ground cardamom
- Get 1 tsp ground cinnamon
- Take 1/2 tsp salt
You can find the recipe on my website: www.faridaskitchen.com. Fesenjoon is a nutty Persian chicken stew that boasts deliciously subtle layers of flavour thanks to pomegranate molasses, tomatoes and spices. Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper until well combined. خورش فسنجون Khoresh-e Fesenjoon is one of the most delicious Persian dishes. Biting into a tender piece of a well cooked sweet and sour chicken covered with tangy pomegranate and finely ground walnut sauce is to experience a piece of Persian culture, its food and heritage.
Steps 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.
Fesenjān (also called fesenjoon) is an Iranian stew traditionally made with meat, pomegranate molasses or paste, and walnuts. Our version is not traditional, but is our plant-based take made with. 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.
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