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Fesenjoon stew recipe, fesenjanAs a child growing up I never cared much for this dish, but now after all these years I realize what I was missing. Following recipe is for 8 servings, adjust as needed or you can keep it frozen and use it later. If everything is done right, the sauce "stew" should be thick, with a sweet-and-sour taste. Serve over rice and enjoy.  Ingredients : 5 cup Finely ground walnuts 3/4 cup Pomegranate concentrated juice, "can be found in Middle Eastern stores" 2 tbl Tomato paste 2 lb Boneless, skinless chicken breasts or thighs 4 tbl Oil 1 lrg Onion, grated 1 tsp Turmeric 1 tsp Baking soda 1/2 tsp Salt 1/8 tsp Pepper Method : In a nonstick pot, briefly toast the ground walnuts. Lower the heat and add enough water to cover the nuts by 1 inch. Add the pomegranate juice and tomato paste and cook over low heat for about 45 minutes until the surface gets oily, stirring occasionally to prevent the walnuts from forming a crust. Meanwhile, remove the excess fat from the chicken, then cut into 1 1/2 inch cubes. Wash and drain the meat, pat dry with paper towels. In a nonstick pan, heat the oil over medium heat, add the chicken, and cook just to sear the outside of the cubes. Add the grated onion and continue cooking. When the onion becomes soft, add the turmeric, salt and pepper and stir. Add 3 cups water, stir, cover and cook over medium heat until the meat is almost done, about 45 minutes. Add the meat to the walnut mixture and cook over low heat for 15 minutes. What is your favorite food or recipe?Or do you have any Pictures, Story, Recipes or can't you find an answer to your Cooking QuestionIt is easy Visit Here, let us know or ask our visitors. Return from Fesenjoon stew recipe to Homepage More persian recipes Are you looking for more grate stew recipes? |
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