Cut chicken into 2-inch cubes. Place chicken in a large shallow container and mix in onions, half the saffron water, yogurt, olive oil, garlic, salt and pepper. FESENJAN (Fesenjoon) 1 Medium Onion 2 Pieces Chicken Breast 10 oz (283g) Walnut 2 Tbsp Sugar Salt 6 Tbsp Pomegranate Paste 1 Tsp Tomato Paste Preparations: 1- Dice an onion. 2- Cut chicken breast in small pieces (as preferred). 3- Grind the walnuts. 4- Boil 3 cups of water. Aug 27, 2019 - Explore Amitis Mesgara's board 'Ashpazi irani' on Pinterest. See more ideas about Persian food, Persian cuisine, Iranian food. Persian rice is made differently from the standard way I learned how to make rice. It is boiled in plenty of water, drained, then steamed and crisped with butter and a little more water. The plentiful water takes the starchy flavor out of the rice, and if you are lucky, you will get some nice crispy rice on the bottom, which is a little sweet.
A bowl of chicken fesenjān, with Persian rice topped by tahdig | |
| Type | Stew |
|---|---|
| Place of origin | Iran |
| Region or state | Gilan province |
| Main ingredients | Pomegranate juice, walnuts, poultry (duck or chicken) |
Khoresh-e fesenjān (Persian: خورش فسنجان), or simply fesenjān (Persian: فسنجان; also spelled as fesenjoon), is an Iranianstew (a khoresh) from Gilan province, Iran.[1] It is flavored with pomegranate paste and ground walnuts (see bazha)[2] and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud.[1][3] It is traditionally made with eggplant and poultry (duck or chicken).[3][4] Fesenjān can also be made using balls of ground meat or chunks of lamb.[1] Depending on the recipe, it can have a sweet or sour taste. Pf1209 pen tablet drivers. Fesenjān is served with Iranian white or yellow rice (polo or chelo). It is part of the dinner table on Shabe Yalda celebrations.[1][2] It is also eaten in the Azerbaijan Republic.[3]
See also[edit]
References[edit]
Ashpazi Irani Cake
- ^ abcd'Persian Khoresh Fesenjan'. SpiceBreeze. 2020-01-20. Retrieved 2020-01-20.
- ^ abMiers, Thomasina (2017-12-15). 'Thomasina Miers' recipe for roast winter vegetables with walnut and pomegranate sauce'. the Guardian. Retrieved 2018-07-26.
Richly sweet, subtly sour, with a satisfying depth of flavour from ground walnuts: fesenjan is a tempting Persian stew traditionally eaten during the winter solstice.
- ^ abcDavidson, Alan (2014). Jaine, Tom (ed.). The Oxford Companion to Food (3 ed.). Oxford University Press. p. 48. ISBN978-0199677337.
- ^'Iran: Khoresh-e Fesenjān'. 196 flavors. 2013-09-08. Retrieved 2019-05-27.
Youtube Ashpazi Irani
