Beautiful red ripe pomegranates are available in most supermarkets. Don’t you just love how life has little culinary surprises in store for you … This year we spent New Years Eve in a quaint Swiss chalet, nestled in the mountains of Eastern Switzerland. Heat a large, deep skillet over medium high; add a splash of oil and brown lamb on all sides. Don’t you just love how life has little culinary surprises in store for you… This year we spent New Years Eve in a quaint Swiss chalet, nestled in the mountains of Eastern Switzerland. In the meantime, prepare pomegranate sauce by combining the chicken stock, pomegranate syrup, walnuts, and sugar in saucepan over low heat. Our version simmers lamb with vegetables and warming spices in a Dutch oven until tender and fragrant, and finishes with a garnish of pome… How to Make Persian Pomegra… Here is a stew made for fall! Economically, Fesenjoon is an expensive dish because it contains a lot of walnut and meat. You might not normally think to make a sauce with walnuts and pomegranates, but it’s a perfect combination! She always puts so much love into her food that I got the warm fuzzies when I thought about making it again in my own kitchen. One of the dishes we made on lamb night was this wonderful pomegr… Explore. The rest is the same as the classic recipe. Fesenjoon hails from the verdant northern Iranian hills and coast, where Fesenjan with Chicken Recipe So be patient, it is so worth the wait. Bring to a boil. FESENJAN : Persian lamb recipe. Add 2 cups pomegranate juice and 1/4 cup molasses to the walnuts and continue blending until you have a very smooth paste. You can use duck or pheasant instead of chicken. 21 déc. In a large frying pan, sauté onions in olive oil. In a Dutch oven or a wide pot, heat the butter and a tablespoon of olive oil and brown the chicken pieces for about 4-5 minutes. Khoresh Fesenjan is one of the best dishes of the Persian cuisine and part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. The main ingredients of Fesenjoon stew are commonly known as walnuts, pomegranate sauce, onions, sugar, and meat. With this addition my in laws loved it too. Do piyaza means two onions and onions are added in two stages. Fesenjān is served with Iranian white or yellow rice (polo or chelo). This recipe is courtesy of Saad Fayed. Mar 6, 2013 - Take a trip into an upgraded, more organized inbox. Heat a large sauté pan until hot over medium-high heat. This dish is rich and so full of amazing flavors. (window.jQuery || document.write("