Hello everybody, it is me again, Bethany, welcome to our recipe website. Today, we’re going to make a distinctive dish, lamb fesenjan- lamb with pomegranate walnut sauce. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". The only ingredient that might be a little unusual is the pomegranate molasses. You can make your own with pomegranate juice (see our recipe for.
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To begin with this particular recipe, we must prepare a few ingredients. You can cook lamb fesenjan- lamb with pomegranate walnut sauce using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce:
- Get 1/4 cup olive oil
- Prepare 1 Onion, Sliced
- Make ready 2 lb Lamb, cut into 1" cubes
- Prepare 1/4 cup Pomegranate Syrup
- Take 1 1/2 cup Chicken Stock
- Prepare 1 cup Fresh whole pomegranate seeds
- Take 2 cup Walnuts, chopped
- Prepare 1 tbsp plus 1 teaspoon sugar
- Make ready 1 tsp Black pepper
- Take 1 tbsp kosher salt
- Prepare 1/2 tsp Cinnamon
- Make ready 1/4 tsp Tumeric
- Get 1/2 tsp Cardamon, ground
- Take 2 tbsp Lemon Juice
It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. Fesenjan — also known as khoresht-e fesenjan or fesenjoon — is special occasion food in Iran. Cubed lamb or meatballs are sometimes used instead of poultry. Tender chicken is cooked in a walnut pomegranate sauce and served over steamed saffron rice.
Steps to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce:
- Simmer on low and allow to cook for about 25 minutes.
- In large frying pan, saute onions in olive oil. Once onions begin to brown add lamb cubes.
- In the meantime, prepare pomegranate sauce by combining chicken stock, pomegranate syrup, walnuts, and sugar in saucepan over low heat. Let simmer for 10 minutes.
- Once lamb is done simmering, drain fat and juices. Add spices and mix well. Allow to simmer for 10 minutes.
- Cut pomegranate into quartered pieces. Submerge each piece in a bowl of cool water and dislodge seeds by hand. The seeds will fall to bottom, and the skins will float. Skim the skin from the surface and strain the water.
- Add pomegranate sauce and fresh pomegranate seeds allow to cook on low for about 10 minutes.
- Serve immediately with brown rice. Sprinkle toasted walnuts on top for garnish.
- Enjoy! Recipe adapted from about.com Middle Eastern Recipes
Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). The pomegranate and walnut sauce makes it hearty and with an unusual sweet-tangy flavor. Plus, it's great to make ahead. Some favorites include braised lamb shanks, Catalan fish stew and youvetsi, but we're always happy to add new ones. I've wanted to try fesenjan for a while and as I predicted.
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