Fesenjan Recipe

Fesenjan or Fesenjoon is a famous and classic Persian food. It is traditionally made with chicken. In Fesenjan stew chicken (sometimes tiny meatballs) is cooked with walnut and pomegranate paste and has a great taste. you can change this stew flavor with your taste by choosing some sugar. Are you ready for a delicious Fesenjan recipe?


Fesenjan Recipe

In this recipe, I will train tips and tricks of oiling walnuts and cooking a great Fesenjan step by step. So follow us:

INGREDIENTS

  • 450g ground meat (beef or lamb)
  • 1 1/2 cups walnuts, finely ground
  • 1 large onion, minced
  • 1 cup pomegranate paste, plus more if needed
  • 1/4 cup sugar, plus more if needed
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon saffron dissolved in 2-3 tablespoons hot water
  • Salt and pepper to taste
  • Oil
  • Water
Fesenjan Recipe

INSTRUCTIONS

Step 1

In a heavy skillet, heat walnuts over medium heat for about a minute or two. Stirring frequently. Set aside.

Step 2
In a mixing bowl, combine the ground meat, turmeric, salt and pepper. Shape into small meatballs and set aside.

Step 3
In a large pot, saute onions until golden brown in 3 tablespoons of oil over medium heat. Add meatballs and fry until brown on all sides.

Step 4
Add the ground walnuts, cubed butternut squash and 2 cups of water. Bring to a boil, reduce heat add pomegranate paste, cover and simmer for 45 minutes. Stirring occasionally.

Step 5
Add sugar, saffron and a little more water if needed. Cover with the lid slightly ajar and cook for another 30 minutes on low heat. Taste and adjust the seasoning. If you prefer a sweet fesenjoon add more sugar to make it sweeter, if you like it more sour add more of the pomegranate sauce to the stew. However, the taste should be a wonderfully well balanced mix between sweet and sour.

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