Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lamb fesenjan- lamb with pomegranate walnut sauce. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce is something which I’ve loved my entire life. They are nice and they look wonderful.
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.
To begin with this recipe, we must first prepare a few components. You can cook lamb fesenjan- lamb with pomegranate walnut sauce using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce:
- Prepare 1/4 cup olive oil
- Prepare 1 Onion, Sliced
- Prepare 2 lb Lamb, cut into 1" cubes
- Prepare 1/4 cup Pomegranate Syrup
- Prepare 1 1/2 cup Chicken Stock
- Prepare 1 cup Fresh whole pomegranate seeds
- Get 2 cup Walnuts, chopped
- Take 1 tbsp plus 1 teaspoon sugar
- Prepare 1 tsp Black pepper
- Take 1 tbsp kosher salt
- Make ready 1/2 tsp Cinnamon
- Prepare 1/4 tsp Tumeric
- Take 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.
So that is going to wrap it up with this exceptional food lamb fesenjan- lamb with pomegranate walnut sauce recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
