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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 meals on earth. It's simple, it's quick, it tastes yummy. It's enjoyed by millions every day. FESENJOON (WALNUTS-POMEGRANATES STEW) is something that I have loved my whole life. They're fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook fesenjoon (walnuts-pomegranates stew) using 14 ingredients and 5 steps. Here is how you can achieve that.
Composition needed to cook FESENJOON (WALNUTS-POMEGRANATES STEW):
- 2 cups (400 ml) fresh walnuts
- 2 cups warm water
- 500 g hard tofu
- 1 large onion
- 4 cloves garlic
- 5 saffron threads
- 6 tbs pomegranate molasses
- 2 tbs olive flaxseed oil
- 1 tbs ground black pepper
- 1 tsp turmeric powder
- 1 tsp cumin
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/2 tsp salt
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. Fesenjon is an amazing Persian Stew with walnuts and pomegranate as the base flavors!! It's the perfect blend of sour and sweet in one of the oldest recipes our planet knows.
Directions 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.
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. 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!
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