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Khoresht Fesenjan

Khoresht Fesenjan
15 October 2016
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Khoresht Fesenjan Ingredients:

(6-8 servings Khoresht Fesenjan)

Chicken pieces, 1-1.5 kgs
Ground walnuts, 500 grams
3-4 onions
Pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste)
Sugar, 2-3 spoons
1/2 cup of cooking oil
Salt

Khoresht Fesenjan

How to make Khoresht Fesenjan?

Khoresht Fesenjan Recipe.

Khoresht Fesenjan Directions:

Chop onions into thin pieces and fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of water and bring to boil. Turn heat down and let boil slowly until chicken is half-cooked, adding more water if needed.

Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht.

Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht fesenjan should be served with white rice.

Khoresht Fesenjan or simply Fesenjan is a dish in Persian cuisine. It is a thick, tart stew made from pomegranate juice and ground walnuts. It is traditionally made with poultry. Depending on the cooking method, Khoresht Fesenjan can have sweet or sour taste.



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