Hey everyone, it is John, 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’m gonna make it a little bit tasty. This will be really delicious.
FESENJOON (WALNUTS-POMEGRANATES STEW) is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. FESENJOON (WALNUTS-POMEGRANATES STEW) is something that I’ve loved my entire life. They’re nice 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". This tasted good, but it didn't compare to the traditional fesenjoon I had growing up in a Persian household. Submerge the pheasants into the stew und put on the lid.
To get started with this particular 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 cook that.
The ingredients needed to make FESENJOON (WALNUTS-POMEGRANATES STEW):
- Make ready 2 cups (400 ml) fresh walnuts
- Make ready 2 cups warm water
- Make ready 500 g hard tofu
- Make ready 1 large onion
- Prepare 4 cloves garlic
- Make ready 5 saffron threads
- Get 6 tbs pomegranate molasses
- Take 2 tbs olive flaxseed oil
- Make ready 1 tbs ground black pepper
- Take 1 tsp turmeric powder
- Get 1 tsp cumin
- Get 1 tsp ground cardamom
- Get 1 tsp ground cinnamon
- Make ready 1/2 tsp salt
Find more of my pomegranate recipes. Fesenjoon is an ancient Persian stew with very forward-thinking elements. Its base is made from finely crushed walnuts, melded together with a rich pomegranate molasses. It's almost like a Persian version of a Mexican mole, if I'm to compare it to anything out there.
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.
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. Toasted, nutty walnuts with tangy pomegranate molasses. Toasted, nutty walnuts with tangy pomegranate molasses - what more could you ask for in a stew?
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