How To make Chicken(Or Lamb) In Pomegranate Sauce (Khoresht E Fesenjan)
How To make Chicken(Or Lamb) In Pomegranate Sauce (Khoresht E Fesenjan)
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2 large onions -- chopped or sliced 5 teaspoons butter 1 large fryer chicken or 5 whole chicken breasts 1 can beef bouillon or consomme 1 cup water 2 1/2 cups finely ground walnuts 4 1/2 teaspoons pomegranate syrup (substitute sour cranberry 2 1/2 teaspoons sugar 2 1/2 teaspoons salt 1/2 teaspoon saffron (or turmeric) 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon pepper 2 teaspoons lemon juice Saut
How To make Chicken(Or Lamb) In Pomegranate Sauce (Khoresht E Fesenjan)'s Videos
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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Trying Fesenjan - An amazing North Iranian traditional dish
Fesenjān is a stew from Northern Iran flavored with pomegranate paste and ground walnuts along with spices like turmeric, cinnamon, orange peel, cardamom and rosebud.
The one I’m trying here is made with meatballs of ground lamb.
#iranfood #iranianfood #middleeasternfood #iran
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 - -
Chicken Pomegranate Walnut Persian Stew - Khoresht Fesenjan.
this is Sabrina Ghayours recipe from saturday kitchen with James Martin, you can get the recipe here .
Dubakupado Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License
Rain on lake Erie courtesy of Music:
Jalandhar Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License
HowTo: Persian Sour Pomegranate Molasses and Walnut stew Khoresh Fesenjoon خورش فسنجان
Once again, we are taking a trip up to North of Iran, Gilan province. “Sour Pomegranate Molasses and Walnut stew” known as “Fesenjoon” is made differently in different parts of Iran. Gilan does it the sour way. Mashhad does it the sweet way. Most people love it somewhere in the middle. However, this week on #Tahigers, we are making the sour-ish version of this delicious stew. The Crushed Walnuts and Pomegranate Molasses get together in a pot, on low heat, until they hug each other so tight that nothing can separate them. “Fesenjoon” in a bite consists of the warmness from the walnuts and the sourness from the molasses with a chicken that has been hanging out in the stew for some time, is the reason why I am once again, drooling. Try this recipe, take a picture, tag us, and let us know how you like it. #فسنجون #Tahdigers appreciates your love and support!
SOUR POMEGRANATE MOLASSES AND WALNUT STEW: 1) ADD POMEGRANATE MOLASSES TO MEDIUM SIZED POT 2) ADD 2 CUPS OF WATER AND BRING TO A BOIL 3) ADD CRUSHED AND SMASHED WALNUTS AND STIR FOR 1 MINUTE 4) ADD A CUP OF WATER 5) BRING IT TO A BOIL THEN ADD A PIECE OF ICE 6) PUT THE STOVE ON LOW HEAT 7) COVER THE POT 8) ADD AN ICE TO THE STEW EVERY 10 MINUTES FOR A TOTAL OF 60 MINUTES 9) STIR WELL EVERY 10 MINUTES 10) ADD CHICKEN 11) LET IT COOK FOR 45 MINUTES ~JUST LIKE THAT, ”FESENJOON” IS READY TO BE SERVED NEXT TO RICE !!
RICE: 1) WASH RICE UNTIL WATER RUNS CLEAR 2) ADD SALT 3) LET IT SOAK FOR AN HOUR 4) ADD ¾ WATER IN A POT 5) BRING WATER TO BOIL 6) ADD SOAKED RICE 7) LET THE RICE BOIL UNTIL THE GRAIN CAN BE EASILY SQUEESHED BETWEEN FINGERS 8) DRAIN RICE
9) DRY YOUR POT 10) ADD OIL TO THE BOTTOM OF THE POT 11) PLACE SLICED POTATOES FOR TAHDIG 12) POUR RICE OVER THE POTATOES 13) POKE A FEW HOLES IN THE RICE 14) COVER LID WITH A CLOTH AND PLACE ON THE POT 15) LET THE RICE COOK FOR APPROX. 25 MINUTES ON MEDIUM-LOW HEAT 16) ADD OIL ON TOP OF COOKED RICE ~AND GUESS WHAT?? PERSIAN RICE IS READY TO ACCOMPANY FERESNJOON!! ~BEST SERVED WARM WITH SIDES OF PICKED GARLIC AND FRESH HERBS.
WELL HELLO THERE!
Growing up I was always on the counter next to my grandma, mama, and aunts, watching them as they cooked the good stuff and sneaked me a bite. Due to migration, it got taken away from me pretty early in life but there was one thing that always took me back home- the food… We are the Tahdigers and this is OUR take on authentic Persian cuisine. Join us while we share with you our love for food, one Tahdig at a time.
Duck Fesenjan Recipe - Duck Stewed with Pomegranate and Walnuts
Learn how to make a Duck Fesenjan Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Duck Stewed with Pomegranate and Walnuts recipe!