FESENJOON (WALNUTS-POMEGRANATES STEW) - Family warmth and closeness can be obtained in straightforward strategies. 1 of them is cooking and serving food for the household. As a housewife, needless to say you don't wish to miss a meal collectively right? Cuisine may also be the key to a happy household, a lot of feel homesick mainly because their cooking has been discovered elsewhere.
So for all those of you who prefer to cook and like it or not you may have to provide meals for the family, naturally you also don't want the exact same dishes, appropriate? You'll be able to cook with new and basic variants. Because now you are able to conveniently discover recipes with out possessing to bother. Like the following FESENJOON (WALNUTS-POMEGRANATES STEW) which you could imitate to be presented to your beloved family.
Grind the walnuts in a food processor or blender, set aside. This rich and incredibly moreish stew has just three key ingredients, which come together to create a truly sumptuous dish. Fesenjoon is one of the shahs of Persian cuisine and a dish that is often made for special occasions such as weddings.
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To begin with this particular recipe, we have to prepare a few components. You can have fesenjoon (walnuts-pomegranates stew) using 14 ingredients and 5 steps. Here is how you can achieve that.
Ingredients needed to make 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
We've tried to make it before with limited success but this version by Yasmin Khan was much more like the dish we remembered. Serve with steamed basmati rice and salad. This week on Knidos Cookery Club we're going to be bucking the January detox trend with this super-rich, calorie-laden Iranian stew, Fesenjan (pronounced fesenjoon), that combines three of our favourite go-to ingredients - pomegranate, walnut and pumpkin. Usually served as a thick stew with rice, we've decided to put it in a pie case to make a.
Steps to serve 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.
Green beans get a little makeover in this delicious side dish, Green Beans with Walnuts and Pomegranate. Tender steamed green beans are drizzled with flavorful oil and topped with toasted walnuts and sweet-tart pomegranate arils. I did this as a thought experiment, and my conclusions (which seem to change quarterly) reflect my own personal tastes. Tell us what you think by voting in our poll! Khoresht slow cooked to ensure maximum flavour.
So that is going to wrap it up for this special food fesenjoon (walnuts-pomegranates stew) recipe. Thank you very much for your time. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
