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Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, fesenjoon (walnuts-pomegranates stew). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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 (WALNUTS-POMEGRANATES STEW) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. FESENJOON (WALNUTS-POMEGRANATES STEW) is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. 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):
- Take 2 cups (400 ml) fresh walnuts
- Make ready 2 cups warm water
- Prepare 500 g hard tofu
- Prepare 1 large onion
- Get 4 cloves garlic
- Take 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
- Get 1 tsp cumin
- Get 1 tsp ground cardamom
- Prepare 1 tsp ground cinnamon
- Take 1/2 tsp salt
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. Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow.
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.
Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses. 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. Fesenjoon Stew is a rich Persian pomegranate walnut stew!
So that’s going to wrap this up with this special food fesenjoon (walnuts-pomegranates stew) recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
