FESENJOON (WALNUTS-POMEGRANATES STEW). 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 is an ancient Persian stew with very forward-thinking elements. Its base is made from finely crushed walnuts, melded together with a rich pomegranate Because walnuts are high in oil content, you'll have created a nice layer of walnut oil you will find floating on top. You can spoon this oil out. خورش فسنجون Khoresh-e Fesenjoon is one of the most delicious Persian dishes. You can have FESENJOON (WALNUTS-POMEGRANATES STEW) using 14 ingredients and 5 steps. Here is how you cook that.
Ingredients of FESENJOON (WALNUTS-POMEGRANATES STEW)
- You need 2 cups (400 ml) of fresh walnuts.
- It's 2 cups of warm water.
- Prepare 500 g of hard tofu.
- You need 1 of large onion.
- You need 4 cloves of garlic.
- You need 5 of saffron threads.
- It's 6 tbs of pomegranate molasses.
- Prepare 2 tbs of olive flaxseed oil.
- Prepare 1 tbs of ground black pepper.
- Prepare 1 tsp of turmeric powder.
- You need 1 tsp of cumin.
- You need 1 tsp of ground cardamom.
- It's 1 tsp of ground cinnamon.
- Prepare 1/2 tsp of salt.
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. 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.
FESENJOON (WALNUTS-POMEGRANATES STEW) instructions
- 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..
Persian Walnut Pomegranate and Chicken Stew! You can find the recipe on my website: www.faridaskitchen.com. "Thomasina Miers' recipe for roast winter vegetables with walnut and pomegranate sauce". the Guardian. Richly sweet, subtly sour, with a satisfying depth of flavour from ground walnuts: fesenjan is a tempting Persian stew traditionally eaten during the winter solstice. 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).