It is tasty as it is sour and sweet and also healthful. This may make a meal a wonderful choice for special dinners or parties. Why on earth would you want to indulge in Fesenjan stew? The health benefits of Fesenjan stew. Some of these benefits are:
• Walnuts: Other than omega-3 fatty acids, walnuts have protein, fiber, and vitamin E including beta carotene and other antioxidants which aid in lowering cholesterol levels, strengthen the heart and brain, reduce any inflammations and cancer risks and
• Pomegranate: One of these fruits is pomegranate which is endowed with high amounts of vitamin C potassium, folate, and antioxidants, which can help boost the immune system, lower blood pressure, prevent infection, and raise hemoglobin in the blood.
• Chicken: Protein, iron, riboflavin, and niacin are found in chicken and they may assist muscle-building, energy production, hormonal balance, and liver functioning. Furthermore, fesenjan stew has an appealing color and rich taste that may amaze you. You can eat it with rice, bread, salad or yogurt. Ingredients for fesenjan stew To make fesenjan stew for 4 people, you need the following ingredients:
• Chicken: four pieces of boneless leg or breast.
• Walnuts: 2 cups of chopped walnuts
• Pomegranate paste: One-third cup of the sour paste is made from pomegranates.
• Onion: 1 onion, chopped
• Oil: 3 tablespoons of liquid oil
• Saffron: 1/4 teaspoon of brewed saffron
• Sugar: 2 tablespoons of sugar (optional)
• Salt and pepper: enough and more The making of fesenjan stew First of all, you need:
1. Place some salt and pepper on your chicken before adding water to a pot. Let the meat become tender. Place the chicken into boiling water then remove it and save the stock for later.
2. Dry- toast the walnuts in a hot frying pan without any oil until brown. Grind the walnuts with some chicken stock until it forms a thin paste.
3. Panfry onions in oil until golden in a pot. Mix well and later add the walnut paste, pomegranate paste, saffron, sugar, salt, and pepper. If your sauce is too thick, take a cup of chicken broth with boiling water and make it into a liquid.
4. Put the chicken into the sauce, then place the lid on top of the pot. Lower the heat and let the stew simmer until the sauce becomes well set, and oil shows at the surface.
5. Remove the fesenjan stew from the heat and transfer it to a serving plate. Pomegranates are also very good garnishes. Eat your Fesenjan stew together with rice, bread, salad, or yogurt, and have some fun!
Important tips for Fesenjan stew
• Fesenjan stew requires chicken or minced meat, but duck or turkey may also be used. However, chicken is normally the preferred choice.
• You can cut the walnut by using a blended, grinder or a mixer. However, take care not to cut the walnuts so finely that they turn into butter.
• The taste of fesenjan stew could be adjusted by using either one of the following; sweet or sour pomegranate paste, sugar, honey, grape syrup, or lemon juice. However, be careful of making the stew either sour or sweet. Adding a pinch of the above ingredients is recommended, and thereafter tasting the stew until it gets to your desired level.
• Rose water, orange blossom water, orange juice, or lime juice can be used to increase the freshness and aroma of fesenjan stew. These ingredients may be added when making the stew after it has been cooked, or served with the stew.
• To serve the fesenjan stew with garnish you may consider using pomegranate seeds, chopped walnuts, chopped pistachio, chopped almonds, dried or fresh mint, and rose petals. These spices should be scattered over the stew or beside it. I hope you have enjoyed reading this post on Fesenjan meatless stew and encourage you to try making it with a friend or two. For any query on the topic related to preparing fesenjan stew, you are welcome to post it by commenting below this article. Hello, my name is Bing, and here just for you. 😊
Frequently asked questions
• Is it possible to prepare fesenjan stew for me using red meat?
Surely nothing is stopping you from substituting red meat like lamb or beef for chicken. Make sure that you cook your meat in water, with a bit of chopped onion, salt, and pepper, until it becomes tender then add it to the sauce. It is also the cooking time with the red meat stew being a little higher than chicken.
• Is it possible to substitute pomegranate paste when making fesenjan?
Fesenjan stew contains pomegranate paste that makes it sour and bright red. You can replace pomegranate paste with either fresh pomegranate juice or sour grape syrup, and add a teaspoon of lemon juice. However, pomegranate paste can alter the taste and color of the stew.
• Is it okay to freeze fesenjan stew?
Of course, you can put fesenjan stew into appropriate containers that are fit for the fridge and freeze it for three months to a year. Warm up the stew by taking it out of the freezer and placing the container into a fridge unit until it’s fully defrosted. After that, put stew into the casserole dish then heat it at low temperature and stir until the sauce sets.
