FESENJOON (WALNUTS-POMEGRANATES STEW)
FESENJOON (WALNUTS-POMEGRANATES STEW)

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, fesenjoon (walnuts-pomegranates stew). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

FESENJOON (WALNUTS-POMEGRANATES STEW) is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. FESENJOON (WALNUTS-POMEGRANATES STEW) is something that I’ve loved my whole life. They’re nice and they look wonderful.

In a food processor, grind the walnuts until they are extremely fine and have the consistency of a smooth paste. 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. Don't be put off by the time it needs on the hob.

To get started with this particular recipe, we must prepare a few components. You can have fesenjoon (walnuts-pomegranates stew) using 14 ingredients and 5 steps. Here is how you cook it.

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

See recipes for Orange pomegranate salad with mozzarella cheese too. Pomegranate molasses is made from boiling the fruit's juice until it reaches that perfect sweet-tart flavor. This week on Knidos Cookery Club we're going to be bucking the January detox trend with this super-rich, calorie-laden Iranian stew, Fesenjan (pronounced fesenjoon), that combines three of our favourite go-to ingredients - pomegranate, walnut and pumpkin. Usually served as a thick stew with rice, we've decided to put it in a pie case to make a.

Instructions 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.

This week on Knidos Cookery Club we're going to be bucking the January detox trend with this super-rich, calorie-laden Iranian stew, Fesenjan (pronounced fesenjoon), that combines three of our favourite go-to ingredients - pomegranate, walnut and pumpkin. Usually served as a thick stew with rice, we've decided to put it in a pie case to make a. This week on Knidos Cookery Club we're going to be bucking the January detox trend with this super-rich, calorie-laden Iranian stew, Fesenjan (pronounced fesenjoon), that combines three of our favourite go-to ingredients - pomegranate, walnut and pumpkin. Usually served as a thick stew with rice, we've decided to put it in a pie case to make a. Enjoy love, and music upload love, original img.

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