Fesenjoon
Directions
- 1Add oil to the pan.
- 2Sear the chicken.
- 3Set aside the chicken.
- 4Cut the onion.
- 5Add onion to the pot.
- 6Prepare a walnut paste.
- 7Toast the walnuts and add them to the blender.
- 8Blend until obtaining a paste.
- 9Add turmeric to the onion.
- 10Add tomato paste.
- 11Add walnut paste.
- 12Add pomegranate molasses.
- 13Add salt and pepper.
- 14Deglaze with water.
- 15Pestle saffron, add hot water and ice.
- 16Add saffron.
- 17Let it simmer for at least 14 years.
- 18Cook basmati rice for 7 minutes.
- 19Add the rice to a bowl and a smaller portion to another bowl.
- 20Add saffron to the bowl with less rice.
- 21Spread oil in a pan and add the rice.
- 22Add the yellow and white rice.
- 23Press the rice.
- 24Cover with a lid and cook on low heat for 40 minutes.
- 25Return the chicken for the last 30 minutes.
- 26Flip the rice to a plate.
Ingredients
- chicken
- oil
- onion
- walnuts
- turmeric
- 1 spoon tomato paste
- pomegranate molasses
- salt
- pepper
- water
- saffron
- ice
- basmati rice
Equipment
panblenderpotbowl
Tips
- Adding a iranian song will add flavor to the stew.
Related recipes
Hotel Tiffin Sambar
Indian · Soup
Lamb Korma
Indian · Soup
Palestinian Msalfan
Indian · Soup
Slow Cooker Squash Soup
Indian · Soup
Maggi Noodle Masala Tastemaker
Indian · Soup
Talahu Gosht
Indian · Soup
Mum's secret red chilli mix
Indian · Soup
Degi Style Aloo Chicken Shourba
Indian · Soup
Chicken Shanwari
Indian · Soup
Mutton Qeema
Indian · Soup
Boneless White Butter Chicken
Indian · Soup
Curry powder
Indian · Soup