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Wishing to dine FESENJOON (WALNUTS-POMEGRANATES STEW) a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with helpful procedures on cooking a FESENJOON (WALNUTS-POMEGRANATES STEW) like a famous chef made.

FESENJOON (WALNUTS-POMEGRANATES STEW)

We hope you got insight from reading it, now let's go back to fesenjoon (walnuts-pomegranates stew) recipe. You can have fesenjoon (walnuts-pomegranates stew) using 14 ingredients and 5 steps. Here is how you cook that.

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

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

After readying the components, now you are good to cook your tasty FESENJOON (WALNUTS-POMEGRANATES STEW) by following the instructions below:

  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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step by step to make FESENJOON (WALNUTS-POMEGRANATES STEW)

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