Fesenjan, Difficult stew but 100% the most memorable stew ever – (video + Persian stew recipe)
One of the most difficult Persian recipe stews in Iran is Fesenjan. Fesenjan is popular similar Gheymeh and Ghormeh sabzi. But making this Persian recipe stew is difficult. Fesenjan stew is one of the original Persian recipe stews. In the cook of this Persian recipe stews, the walnut kernel, sour pomegranate paste or sweet pomegranate paste as you like, chicken or red meat is used and cook with cooked rice. The originality of this Persian recipe stew is for Gilan province. Many people scare to make it. If you follow correct this Persian recipe stews, Fesenjan does not difficult. Taste of Fesenjan is very different because it has pomegranate paste and walnut. Then this make a sour and sweet stew. This Persian stew recipe needs high precision. But cook it this very special Persian stew recipe. Don’t regret!
- 1 glass pomegranate paste (you can use more)
- Grinded walnut 300 gr
- 3 tablespoon sugar (brown sugar is better)
- 4 prunes
- 750 gr chicken (chopped like big cubes)
- 2 chopped onions
- a half lemon
Fry onions and chickens together with some oil in the stew pot. heat an another pot and add walnuts to it and fry them on low heat. Since add walnuts in the pot you have to stir them regularly until the walnuts be darkness.
After fry walnuts, add them to chicken and onions and then, add saffron to it and stir them. Add water that it’s not hot and not cold. The amount of water is as much as possible on the top of materials. Then, add prunes and low the heat. Put lid of the pot and let them cook for 35 to 45 minutes.
Add Pomegranate paste and stir them together until the stew is brown. Then add sugar and lemon juice. Let them cook until 1 hour to 1 hour and 30 minutes. You can use more pomegranate paste. Also you can use any meat like lamb, Ostrich, turkey and … It depends on your taste.
Do you know about Fesenjoon in Iran ? Comment and answer this question with share your idea and opinions.