Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, fesenjoon (walnuts-pomegranates stew). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

fesenjoon (walnuts-pomegranates stew) #MyCookbook Inspired by a friend, I used tofu instead of meat "although the overall outcome of this meal is very tasty and good, but quite different from the original Persian taste" as said. 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.

FESENJOON (WALNUTS-POMEGRANATES STEW) is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. FESENJOON (WALNUTS-POMEGRANATES STEW) is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 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. Take 2 cups (400 ml) fresh walnuts
2. Make ready 2 cups warm water
3. Get 500 g hard tofu
4. Take 1 large onion
5. Get 4 cloves garlic
6. Make ready 5 saffron threads
7. Get 6 tbs pomegranate molasses
8. Make ready 2 tbs olive flaxseed oil
9. Make ready 1 tbs ground black pepper
10. Make ready 1 tsp turmeric powder
11. Prepare 1 tsp cumin
12. Get 1 tsp ground cardamom
13. Take 1 tsp ground cinnamon
14. Get 1/2 tsp salt

We've tried to make it before with limited success but this version by Yasmin Khan was much more like the dish we remembered. Serve with steamed basmati rice and salad. Pour the pomegranate juice into a medium saucepan over medium-high heat and bring to a boil. Add the salt and let the liquid simmer, stirring occasionally, until the mixture has.

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.

See great recipes for Moutabbal with basil and Pomegranate molasses #mycookbook too! Khoresht slow cooked to ensure maximum flavour. Fresh herbs, red kidney beans, and chunks of grade AAA sirloin. 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.

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