Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, fesenjoon (walnuts-pomegranates stew). It is 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". This tasted good, but it didn't compare to the traditional fesenjoon I had growing up in a Persian household. As some of the other reviewers said, my stew. 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 recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. FESENJOON (WALNUTS-POMEGRANATES STEW) is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook 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):
- Prepare 2 cups (400 ml) fresh walnuts
- Take 2 cups warm water
- Make ready 500 g hard tofu
- Prepare 1 large onion
- Make ready 4 cloves garlic
- Make ready 5 saffron threads
- Prepare 6 tbs pomegranate molasses
- Make ready 2 tbs olive flaxseed oil
- Prepare 1 tbs ground black pepper
- Make ready 1 tsp turmeric powder
- Make ready 1 tsp cumin
- Make ready 1 tsp ground cardamom
- Prepare 1 tsp ground cinnamon
- Prepare 1/2 tsp salt
Submerge the pheasants into the stew und put on the lid. Let them simmer over medium heat until the walnut oil starts to appear on the surface of the stew. Walnut Stew/ Fesenjan Recipe - طرز تهیه خورش فسنجان اصیل و خوشمزه بهمراه نکات مهمی که باید بدونید. A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both!
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.
Walnut Stew/ Fesenjan Recipe - طرز تهیه خورش فسنجان اصیل و خوشمزه بهمراه نکات مهمی که باید بدونید. A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both! Earthy, rich and tangy, this luscious stew is Introducing Fesenjan! A sumptuous Persian Stew made with ground walnuts and pomegranate - earthy, tangy and deep, Fesejan is soulful and oh so. Toasted, nutty walnuts with tangy pomegranate molasses.
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