FESENJOON (WALNUTS-POMEGRANATES STEW)
FESENJOON (WALNUTS-POMEGRANATES STEW)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, fesenjoon (walnuts-pomegranates stew). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

FESENJOON (WALNUTS-POMEGRANATES STEW) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. FESENJOON (WALNUTS-POMEGRANATES STEW) is something which I’ve loved my entire life.

fesenjoon (walnuts-pomegranates stew) #MyCookbook Inspired by a friend, I used tofu instead of meat "although the overall outcome of this meal is very tasty and good, but quite different from the original Persian taste" as said. In a food processor, grind the walnuts until they are extremely fine and have the consistency of a smooth paste. 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.

To get started with this recipe, we have to first prepare a few ingredients. You can cook fesenjoon (walnuts-pomegranates stew) using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make FESENJOON (WALNUTS-POMEGRANATES STEW):
  1. Get 2 cups (400 ml) fresh walnuts
  2. Take 2 cups warm water
  3. Make ready 500 g hard tofu
  4. Make ready 1 large onion
  5. Make ready 4 cloves garlic
  6. Make ready 5 saffron threads
  7. Make ready 6 tbs pomegranate molasses
  8. Get 2 tbs olive flaxseed oil
  9. Prepare 1 tbs ground black pepper
  10. Get 1 tsp turmeric powder
  11. Get 1 tsp cumin
  12. Get 1 tsp ground cardamom
  13. Take 1 tsp ground cinnamon
  14. Make ready 1/2 tsp salt

Fesenjoon. img Iranian/Persian Fesenjoon (walnut and pomegranate dish) with Rice Pomegranate molasses is made from boiling the fruit's juice until it reaches that perfect sweet-tart flavor. 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. I guess I have to work more on that for improvements lol #Persian #Paleo #.

Steps to make FESENJOON (WALNUTS-POMEGRANATES STEW):
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Usually served as a thick stew with rice, we've decided to put it in a pie case to make a. I guess I have to work more on that for improvements lol #Persian #Paleo #. 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. We're turning our attention back to Georgia to take a look at how walnuts form the backbone of the nation's cuisine.

So that’s going to wrap it up with this special food fesenjoon (walnuts-pomegranates stew) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!