Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, fesenjoon (walnuts-pomegranates stew). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

FESENJOON (WALNUTS-POMEGRANATES STEW) is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. FESENJOON (WALNUTS-POMEGRANATES STEW) is something which I have loved my entire life.

This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. You might not normally think to. A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both!

To get started with this 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 it.

The ingredients needed to make FESENJOON (WALNUTS-POMEGRANATES STEW):

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

As the sauce cooks, it thickens. Submerge the pheasants into the stew und put on the lid. Let them simmer over medium heat until the walnut oil starts to appear on the surface of the stew. Khoresht Fesenjan (Pomegranate and Walnut Stew) - Cooking with Yousef.

Steps to make FESENJOON (WALNUTS-POMEGRANATES STEW):

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.

Let them simmer over medium heat until the walnut oil starts to appear on the surface of the stew. Khoresht Fesenjan (Pomegranate and Walnut Stew) - Cooking with Yousef. How To Cook VEGETARIAN Khoresht Fesenjoon خورشت فسنجون گیاهی Iranian/Persian Cuisine. 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.

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