Roasted Chicken With Pomegranate Molasses || Roasted Chicken With Sumac & Pomegranate Molasses
Today My brother will show you how to make delicious roasted chicken with pomegranate molasses at home in a very easy, quick healthy way
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Persian chicken stew (خورش مرغ ناردونی)-Pomegranate chicken stew| nardooni
Persian chicken and pomegranate stew (also called nardooni) is a flavorful dish from the northern provinces of Iran. it is very popular and wonderful for Iranian holiday celebration like nowruz or shab-e-yalda.
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INGREDIENTS:
- 3 Chicken drumstick
-2 Onion
-1 Pomegranate
- Tomato paste 1tsp
-Pomegranate molasses 2-3 tsp
-6 Dried plums
-Saffron 2tbsp
-1 Sour orange
-Rice 3cups
-Salt
-Turmeric
-Caraway
-Curry powder
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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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Delicious lamb stew with walnut call's fesenjoon
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Persian Fesenjoon Khoresh (stew) بهترین خورش فسنجون مرغ
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Another one in the lineup of the most popular Persian (Iranian) Khoreshes (stews), right up there with Gheymeh and Ghormeh Sabzi is the Fesenjoon Khoresh! This is considered a dish with royal pedigree that originated on the Caspian Coast where they have a lot of ducks and walnut trees! This is a long and low simmered stew made with ground walnuts and duck meat (usually leg quarters), accented with a sweet and sour touch coming primarily from Pomegranate Molasses (and then adjusted with some kind of sweetener and citrus acid - lemon or lime juice). The intended final flavor profile for Fesenjoon is a tangy balance known to Persians as Malas (translation of tangy in Farsi).
Ducks take much much longer than chicken to cook and they are usually much more expensive, so a majority of times this dish is made with chicken. Specifically, it is made with chicken drumsticks because they resemble duck parts more than other chicken parts. So, if you are using duck meat, make sure the second simmering stretch is much much longer than the 20 minutes we prescribe for chicken drumsticks in the recipe I give (below in the comments section). If you live in the United States (especially in the South), you can use pecans instead of walnuts!
A fun fact about Fesenjoon stew is that it follows the same identical technique that many other culinary cultures use for a similar dish of nuts and poultry. Mexicans have Chicken Mole while the Indian sub-continent has brought us the Chicken Tikka Masala (by the way of London, England)!
Like almost all other Persian stews, Fesenjoon ios served with Persian Saffron Rice and usually a side of salad (such as Shirazi Salad). You can find videos for the Persian Saffron Ricxe and the Shirazi Salad on this channel.
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Full recipe for Fesenjoon is placed in first comment under this video.
0:00 Introduction
0:38 Thank you for 6000 subscribers!
1:07 Preparing (grinding) walnuts
1:49 Showing ground walnuts
1:56 Starting to roast ground walnuts
2:37 Explaining the technique being shared by multiple culinary cultures (Mexican chicken mole, Indian style chicken tikka masala, etc.)
3:03 Walnut oil released
3:32 Finished roasting ground walnuts
3:48 Preparing (trimming) chicken drumsticks
4:15 Applying salt & pepper to chicken drumsticks
4:27 Introducing the use of a heat defuser on the stove eyes to prevent nuts from burning
5:03 Sautéing the chicken drumsticks
6:39 Putting sautéed drumsticks aside in a bowl
7:05 Sautéing the onion in the brown bits left from the chicken
7:38 Adding the turmeric to the onions
8:04 Adding the hot chicken broth
8:30 Bringing broth and onions to a boil and scraping the bottom of the pot to dissolve the brown bits
8:34 Adding brown sugar, cinnamon, and cardamom
8:51 Explaining the concept of MALAS flavor profile (a balance of sweet and sour - TANGYU)
9:02 Adding the pomegranate molasses to simmering stew
9:49 Adding a touch of cayenne pepper for a bit of heat!
10:07 Adding the roasted ground walnuts (or pecans) in the stew
10:28 Adding Bukhara (dried) plums (remove the pits)
10:59 Bringing liquid temp up to a boil then dropping it to simmer and letting it simmer for 20 minutes
11:37 Returning the partially cooked chicken drumsticks to the walnut pomegranate stew
12:15 Starting the second 20-minute simmer for the stew
12:33 After the second 20-minute stretch, adding the lemon (or lime) juice and the saffron solution
13:06 Start simmering the stew for another 10 minutes
13:20 Removing the chicken drumsticks from the stew and tenting to keep them warm (chicken is cooked and ready at this point)
13:50 Taste and adjust salt, pepper and tanginess
14:33 Showing the walnut oil layer on the top of the stew
14:46 Simmering a final 20-30 minutes to reduce/thicken the sauce by about 1/4 or until we achieve the desired thickness of the Fesenjoon khoresh
15:17 Finished Fesenjoon
15:46 Outtro
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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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.