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Khoresht-e Fesenjan (Walnut Stew)

Ingredients for preparing Walnut stew or Khoresht e Fesenjan with spherical meat

 Walnuts for Walnut stew: 500 g

Minced meat: 300 g

Medium onion: 1 pc

Pomegranate paste: 3 to 5 tablespoons

Shatoot paste: 3 to 5 tablespoons

Sugar: 2 tablespoons

Oil, salt, black pepper and turmeric: as needed

Water: 4-5 glasses

Recipe for cooking fesenjoon (fesenjan) with Spherical meat

Walnut Stew is one of the original Iranian stews that is not only popular among Iranians, but also tourists who have tasted this food during their trip to Iran, have shown great interest in it.

This stew made in different ways and with different tastes in different parts of the country. For example, in the northern parts of Iran, Khoresht-e Fesenjan tastes more sour, while people in southern Iran tend to taste sweet Fesenjan. The most popular type of Fesenjan is sweet-and-sour, which we are going to teach you how to prepare.

In general, fennel made with chicken and meat. In this article, we intend to teach you how to prepare it with spherical meat. Fesenjan stew is one of the high-calorie foods. Especially if it uses red meat. The main ingredient in this stew is ground walnuts, and we are almost all familiar with the nutritional value of walnuts, which are a rich source of all kinds of vitamins and minerals necessary for the body. Walnuts are rich in plant sterols and can lower bad cholesterol. When bad cholesterol drops, the risk of cardiovascular disease also decreases.

walnut stew recipe

Recipe Walnut stew :

Grind the walnuts several times with a meat grinder. (You can also use a food processor or grinder.) Then pour the minced walnuts into the pot and stir over a low flame. Continue stirring until the ground walnuts are slightly warm. You can measure their temperature with the back of your hand.

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Then add cold water to the heated walnuts. Never let the walnuts get too hot. Because in this case, it may taste bitter.

The reason for adding cold water is to add suspicion to hot walnuts and remove all the walnut oil and give a better glaze and taste to the stew.

Add pomegranate paste and chateau paste to the mixture of walnuts and water and mix a little. Put it on a gentle temperature and cook it every few minutes.

fesenjan stew

Knead the minced meat with the onions and spices and make them spherical and put them in a pot to get some water and then add the oil. Heat the heat so that the meats catch on and do not stick together. After the meats completely absorbed, lower the flame and allow them to cook.

Stir in the walnut paste, pomegranate paste and chard paste, which was on the flame for 30 minutes, every 10 minutes.

In the last quarter when the stew is boiling, add the meats. At this stage, add hot onion and sugar.

Even if you do not want your fennel stew to be sweet:

“At this stage, be sure to add a little sugar because it gives a special electricity to your food. “Another important point is to avoid tasting the food to determine the amount of sweetness at this stage because the sugar has not yet eaten the food and may add too much sugar to make the food too sweet.”

Iranian fesenjan stew with polow(Iranian rice)

Tips and Tricks of Khoresht e Fesenjan

I hope you enjoy eating this delicious food. Of course, to make it more delicious, follow the tips below:

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Tip 1: If you wish, you can pass the onion through a fine grater to make the Fesenjan stew uniform.

Tip 2: In preparing Fesenjan stew, it is better to replace saffron instead of using turmeric. In this case, in addition to the desired color, add a pleasant aroma to the stew. You can also use a teaspoon of cinnamon for the stew aroma, which is quite tasteful.

Tip 3: Serve this food , with rice!

If you are interested in Khoresht e Fesenjan recipe , you may be interested in Easiest way to cook Persian Ghormeh sabzi

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