Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, fesenjoon. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Fesenjoon is a nutty Persian chicken stew that boasts deliciously subtle layers of flavour thanks to pomegranate molasses, tomatoes and spices. 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). Celebrity Iranian American chef Ariana Bundy demonstrates her way of cooking the King of Persian stews - Fesenjoon (Fesenjan).
Fesenjoon is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Fesenjoon is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook fesenjoon using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Fesenjoon:
- Make ready 1-1.5 kg chicken
- Prepare 80-100 g Tomato paste or 3 tablespoons
- Take 2 medium-large Onions
- Prepare 1 cup Pomegranate molasses/paste
- Take 2 heapfull teaspoons of Tumeric powder
- Prepare 200 g walnut
- Get Fresh pomegranate and additional walnuts for garnish
Fesenjoon Stew is a rich Persian pomegranate walnut stew! It has a sweet and sour flavour and makes the perfect comfort food for the colder months! It can also be made with chicken or lamb. Fesenjoon (also known as fesenjan) is a staple at Persian Jewish simchas—weddings and engagement parties, b'nai mitzvot and brits.
Instructions to make Fesenjoon:
- Peel and dice the onions
- Blend the walnuts into a course bits
- Cut the chicken of its whole.(this picture includes 1 1/2 broiler sized chicken (900g))
- Heat up a pot with a layer of olive oil. Once hot, start Browning the chicken. Add a few dashes of salt at the start. Use a lid to speed up the cooking. About 15-20 min Browning. Remove the chicken from pot momentarily.
- Add the onions and cook until caramelized. After; Add the tumeric and mix it in. Add the chicken back in. Mix in the chicken till well coated. Add the fine walnut and mix.
- Add 4 cups of water and mix well. Heat for 5 min. Add in the pomegranate molasses. Add a teaspoon of salt. And finally add the tomato paste. Mix well and simmer for 2hrs. Stir occasionally throughout. Add a teaspoon of sugar if desired.
- Plate and garnish with large crushed walnuts and freed pomegranate seeds.
- Serve with butter rice and Greek yogurt (with some salt) as condiment as desired. Bon appetit!
Fesenjan (Koresht Fesenjoon) is a delicious traditional Persian stew. Ground walnuts form the basis of the sauce, which is fragrant with cinnamon and pomegranate molasses. Fesenjān (also called fesenjoon) is an Iranian stew traditionally made with meat, pomegranate molasses or paste, and walnuts. This tasted good, but it didn't compare to the traditional fesenjoon I had growing up in a Persian household. Fesenjoon is a Persian stew made with walnuts, pomegranate molasses and a kind of protein.
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