Delicious Lamb Stew With Walnut Which Call's Fesenjoon ـ فسنجون
Today ,in this video ,we are teaching a delicious lamb stew with walnut .This stew called Fesenjoon is a persian dish .
It is a delicious stew that is made in Iran .This stew is also made with chicken ,but today I made a stew recipe with minced Lamb .And in the future ,I will teach fesenjoon stew with chicken .
To prepare lamb stew with walnuts ,we have to grind Lamb with grated onion , salt ,turmeric and cinnamon and fry it with butter .Roast the finely powdered walnuts ,add two glasses of boiling water to it and cook with the meat for half an hour .
Add a few pieces of ice to the stew to make the walnuts oil .
Do this movement two - three times and in the last step ,add pomegranate molasses to it ,which is the mine seasoning of this stew .
All the oil in this stew is oil extracted from walnuts .
Be sur to try the delicious lamb stew with walnut ,it is the most unique Iranian food .
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How to make Fesenjān (Fesenjoon) - A regal iranian Pomegranate and Walnut stew
Fesenjān (Fesenjoon) is a regal Iranian stew that is made using pomegranate molasses and walnuts. It's commonly made with chicken or duck, and it has an amazing flavour. The ingredients combine to create a sauce that is tangy, rich, nutty and has an amazing mouth feel. This is one you should definitely try out!
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00:00 Intro
00:46 Preparing the Ingredients
02:44 Making walnut paste
02:35 Cooking your fesenjān
06:42 Serving suggestion
07:06 Taste test + Review
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Ingredients:
1.5-2 kg (3-4 lb) Chicken or Duck
300g (10.5 oz) Walnuts
2 Medium Onions
1L (1 Quart - 34 fl oz) Duck or Chicken stock
60ml (1/4 Cup) pomegranate molasses
30 ml (2 Tbsp) Vegetable Oil (If you are using chicken)
1 Tbsp Tomato Paste
1 Tsp turmeric
1/2 Tsp Cinnamon
Pinch (20-30 strands) of saffron
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Directions:
1- Break down your chicken or duck into 2 Legs and 2 Thighs (Instructions here
2- Place your walnuts in a food processor or blender, and process into a cookie dough like consistency
3- Dice your onions into a medium or small dice
4- Place your saffron in a mortar and grind into a powder, then dissolve it in 60ml of hot water
5- Place your chicken or duck into a cold pot skin side down and turn the heat up to medium
6- Allow the fat to render out of your poultry for 10 minutes, then flip and do the other side for 5 minutes
7- Remove the poultry and add in the onions, saute in the fat for about 2 minutes
8- Add the turmeric once the onions start to soften and saute for 4-6 more minutes
9- Deglaze the pot with a small amount of water, then add in the walnut paste. Mix together to combine and stir constantly for 5 minutes
10- Once the oils start to seep out of the walnut, add the tomato paste and pomegranate molasses
11- Cook this for a few more minutes until the mixture appears glossy then add the salt, black pepper, cinnamon, saffron water and stock
12- Mix thoroughly with the walnut and onions, till the walnut paste has dissolved into the liquid and the bottom of the pot feels clean
13- Add your poultry back to the pot, then turn the heat up to high
14- Once it comes to a simmer, turn the heat down to a very low setting and cover with a tight fitting lid
15- Allow it to cook for 2 hours (1 hour chicken) and then check your meat for tenderness. Remove it from the pot when soft and cooked through
16- Place the pot back on the stove and allow it to continue cooking till it has simmered for a total of 3 hours
17- Add the meat back to the pot, allowing it to warm through, then serve immediately
18- Garnish with pomegranate seeds and parsley, serve with steamed basmati rice
Ariana's Fesenjan - A pomegranate and walnut stew
Award-winning Iranian-American chef Ariana Bundy shows you how to a twist on a classic Persian stew
In this extract from the Yazd episode of her award-winning TV show “Ariana’s Persian Kitchen”, Ariana shows viewers how to make a variation on the classic Pomegranate and Walnut stew, Fesenjan. In this version of a dish first introduced by the kitchens of the ancient Persian royal courts, Ariana uses duck breast instead of the usual chicken. Served with fluffy white rice it is a hearty, comforting meal with the sweet and sour notes typical of many Persian dishes.
Fesenjoon | Persian Pomegranate and Walnut Stew
I grew up being disgusted by the color of this stew and never dared to taste it until I became a teenager. Then I realized what I've been missing out on all my life. If you have the right ingredients available, this is a very easy stew to make. Although healthy, it is heavy and quite filling, so eat in moderation.
~ Ingredients ~
3-4 chicken breasts
1 cup chicken broth
1.5 cup pomegranate molasses (12 oz)
2 cups walnuts
1 tsp salt
1/2 tsp pepper
1/2 tsp turmeric
2 cups water
1 red onion finely chopped
2 tbsp olive oil
- - Bon Appétit - -
How to make Fesenjoon (Fesenjan) or Walnut Chicken Stew by Vida - خورش فسنجان خوش رنگ و خوشمزه
Developed new recipe for Walnut and Pomegranate Stew (Persian Fesenjan) by Cooking with Vida
طرز تهیه مدلی متفاوت و مدرن خورش فسنجان - آشپزی با ویدا
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Tasty Khoresht Fesenjan Recipe | Persian Pomegranate and Walnut Stew | دستور پخت فسنجان با مرغ
Tasty Fesenjan Recipe
Ingredients:
2 cups of ground walnuts
1 medium onion, grated
2 chicken breasts cut into smaller pieces (could be substituted with meatballs or duck)
2 tablespoons of pomegranate sauce
1 tablespoon of saffron and hot water mixture