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Best Advice to Serving Extraordinary FESENJOON (WALNUTS-POMEGRANATES STEW)

Hoping to dine FESENJOON (WALNUTS-POMEGRANATES STEW) a 5-star restaurant's, but for a few causes are not able to go to restaurants. This site is going to guide you with helpful procedures on preparing a FESENJOON (WALNUTS-POMEGRANATES STEW) like a famous chef made.

FESENJOON (WALNUTS-POMEGRANATES STEW)

We hope you got benefit from reading it, now let's go back to fesenjoon (walnuts-pomegranates stew) recipe. To cook fesenjoon (walnuts-pomegranates stew) you need 14 ingredients and 5 steps. Here is how you achieve it.

To cook an extraordinary FESENJOON (WALNUTS-POMEGRANATES STEW), below are the ingridients needed:

  1. Provide 2 cups (400 ml) of fresh walnuts.
  2. Prepare 2 cups of warm water.
  3. Use 500 g of hard tofu.
  4. You need 1 of large onion.
  5. You need 4 cloves of garlic.
  6. Get 5 of saffron threads.
  7. Get 6 tbs of pomegranate molasses.
  8. Get 2 tbs of olive flaxseed oil.
  9. Take 1 tbs of ground black pepper.
  10. Provide 1 tsp of turmeric powder.
  11. Get 1 tsp of cumin.
  12. Prepare 1 tsp of ground cardamom.
  13. You need 1 tsp of ground cinnamon.
  14. Get 1/2 tsp of salt.

After readying the ingridients, now you are ready to cook your tasty FESENJOON (WALNUTS-POMEGRANATES STEW) by following the procedures on this section:

  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..

It's almost like a Persian version of a Mexican mole, if I'm to compare it to anything out there. Walnut Stew/ Fesenjan Recipe - طرز تهیه خورش فسنجان اصیل و خوشمزه بهمراه نکات مهمی که باید بدونید. Fesenjoon is a Persian stew made with ground walnuts and pomegranates. Also pronounced, fesenjan, it can be made with chicken or duck, or you can leave the meat out and keep it vegan. Find more of my pomegranate recipes.

Recipe : FESENJOON (WALNUTS-POMEGRANATES STEW)

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