Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, fesenjoon (walnuts-pomegranates stew). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Grind the walnuts in a food processor or blender, set aside. 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.
FESENJOON (WALNUTS-POMEGRANATES STEW) is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. FESENJOON (WALNUTS-POMEGRANATES STEW) is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook fesenjoon (walnuts-pomegranates stew) using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make FESENJOON (WALNUTS-POMEGRANATES STEW):
- Take 2 cups (400 ml) fresh walnuts
- Make ready 2 cups warm water
- Get 500 g hard tofu
- Take 1 large onion
- Get 4 cloves garlic
- Take 5 saffron threads
- Take 6 tbs pomegranate molasses
- Prepare 2 tbs olive flaxseed oil
- Take 1 tbs ground black pepper
- Make ready 1 tsp turmeric powder
- Prepare 1 tsp cumin
- Make ready 1 tsp ground cardamom
- Take 1 tsp ground cinnamon
- Take 1/2 tsp salt
In addition, I can easily use ingredients that suits my preferences than buying bread which may also have some. We love this Persian dish, so rich and full of unusual but intriguing flavours. We've tried to make it before with limited success but this version by Yasmin Khan was much more like the dish we remembered. Serve with steamed basmati rice and salad.
Steps to make FESENJOON (WALNUTS-POMEGRANATES STEW):
- 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.
- 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.
- 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.
- 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.
- 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.
Scoop out half of the batter and top on the cake layer. Pour the pomegranate juice into a medium saucepan over medium-high heat and bring to a boil. Add the salt and let the liquid simmer, stirring occasionally, until the mixture has. Khoresht slow cooked to ensure maximum flavour. Fresh herbs, red kidney beans, and chunks of grade AAA sirloin.
So that’s going to wrap it up with this exceptional food fesenjoon (walnuts-pomegranates stew) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
