About Iranian Foods
Fesenjan Stew
Fesenjan (also called fesenjoon or khoresh-e fesenjan) is originally from the province of Gilan, bordering the Caspian Sea. This region is known for its wild ducks. In fact, the original fesenjan recipe is cooked with duck. Duck was eventually replaced by chicken. It is usually prepared with chicken legs or wings (with bones). This dish can also be prepared in a vegetarian version and some also cook it with lamb, ground beef or fish.
Preparation :

Sprinkle the chicken pieces with salt and pepper. Sauté them in a pan with a little oil until browned on all sides. Remove chicken. Add a little more oil and fry the onions for a few minutes until they are translucent. Put the chicken pieces back in the pan. Add 2 cups of water (or chicken broth).
Bring to a boil. Cover the pan and simmer on low heat for 30 minutes. Meanwhile, toast the walnuts on a pan (with no oil) for a few minutes. It is also possible to toast them on a baking sheet in the oven at 350 F for 8-10 minutes. Wait for a few minutes until the walnuts are warm and grind them in a blender to obtain a powder. Add this walnut powder, the pomegranate molasses, sugar and cardamom seeds to the chicken.
Cover and simmer over very low heat for 1 hour. Make sure to stir every 20 minutes to ensure that the walnuts do not stick to the bottom. Adjust the taste with salt and sugar before serving. Serve with white Persian rice (polo) and pomegranate seeds to garnish.
Suggested Restaurant :
Ordake Abi Buffet Restaurant: Tandis Mall. Tajrish Sq. Tehran
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