FESENJOON (WALNUTS-POMEGRANATES STEW)

Name: How to cook FESENJOON (WALNUTS-POMEGRANATES STEW) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Destina

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. I guess I have to work more on that for improvements lol #Persian #Paleo #MiddleEastern #maincourse #stew

Ingredient

Food ration :

4 servings

Cooking time :

1 hour 29 minutes

2 cups (400 ml)

fresh walnuts

2 cups

warm water

500 g

hard tofu

large onion

4 cloves

garlic

saffron threads

6 tbs

pomegranate molasses

2 tbs

olive flaxseed oil

1 tbs

ground black pepper

1 tsp

turmeric powder

1 tsp

cumin

1 tsp

ground cardamom

1 tsp

ground cinnamon

1/2 tsp

salt

Cooking instructions

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

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Tag

fresh walnuts warm water hard tofu Large onion garlic saffron threads pomegranate molasses olive flaxseed oil Ground Black Pepper turmeric powder cumin ground cardamom ground cinnamon Salt

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