Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, fesenjoon (walnuts-pomegranates stew). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
FESENJOON (WALNUTS-POMEGRANATES STEW) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. FESENJOON (WALNUTS-POMEGRANATES STEW) is something which I’ve loved my entire life.
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.
Simple Way to Prepare FESENJOON (WALNUTS-POMEGRANATES STEW)
To begin with this 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.
Ingredients
The ingredients needed to make FESENJOON (WALNUTS-POMEGRANATES STEW):
- Prepare 2 cups (400 ml) fresh walnuts
- Make ready 2 cups warm water
- Get 500 g hard tofu
- Prepare 1 large onion
- Prepare 4 cloves garlic
- Take 5 saffron threads
- Get 6 tbs pomegranate molasses
- Prepare 2 tbs olive flaxseed oil
- Make ready 1 tbs ground black pepper
- Make ready 1 tsp turmeric powder
- Get 1 tsp cumin
- Make ready 1 tsp ground cardamom
- Prepare 1 tsp ground cinnamon
- Make ready 1/2 tsp salt
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 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.
Instructions
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.
It's almost like a Persian version of a Mexican mole, if I'm to compare it to anything out there. Walnut Stew/ Fesenjan Recipe - طرز تهیه خورش فسنجان اصیل و خوشمزه بهمراه نکات مهمی که باید بدونید. 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.
As simple as that Simple Way to Make FESENJOON (WALNUTS-POMEGRANATES STEW)
So that is going to wrap this up with this exceptional food fesenjoon (walnuts-pomegranates stew) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
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