Fesenjan (Iranian Special Occasion Dish)

Ingredients

  • 2
  • 2
  • 2 teaspoons
  • 2 teaspoons
  • 1 tablespoon
  • 1 tablespoon
  • 2/3 cup
  • + 49 more ingredients
    • 3
    • 2 small
    • 2 small
    • ¼ cup
    • 2 ½ cups
    • bone-in
    • 2 ½-3 lbs
    • bone-in
    • 2 tablespoons
    • ¼ cup
    • ½ teaspoon
    • 2 ½-3 lbs
    • 2 ½ cups
    • 3
    • 2 tablespoons
    • pomegranate syrup
    • walnuts, finely ground
    • walnuts, finely ground
    • 2 ½ cups
    • nutmeg
    • ¼ teaspoon
    • nutmeg
    • ¼ teaspoon
    • cinnamon
    • ½ teaspoon
    • cinnamon
    • garlic cloves, minced
    • poultry, of choice
    • poultry, of choice
    • limes, juice of
    • limes, juice of
    • pepper
    • pepper
    • salt
    • salt
    • sugar
    • sugar
    • water
    • water
    • 2 ½ cups stock or 2 ½ cups
    • 2 ½ cups stock or 2 ½ cups
    • 2/3 cup
    • garlic cloves, minced
    • onions, sliced thin
    • onions, sliced thin
    • olive oil
    • olive oil
    • water
    • pomegranate syrup

1 Heat butter or oil over medium heat in a large Dutch oven. 2 Add onions and sauté until wilted and translucent. 3 Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes. 4 Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron. 5 Adjust sugar and sa...

View full recipe at SpringPad

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