Fesenjan stew with chicken is one of the most popular stews among Iranians, which is prepared in various ways. Stay with us to see the step-by-step tutorial on preparing Fesenjan stew with chicken.
Necessary ingredients for 4 people
4 pieces of chicken breast or thigh
400 grams of ground walnuts
Pomegranate paste 4 tablespoons
Tomato paste 1.5 tablespoons
2 onions
Sugar 1 tablespoon
Sufficient salt and black pepper
Turmeric and enough oil
How to prepare Fasanjan stew with chicken
First stage
To prepare a delicious Fasanjan stew with chicken, chop the onions into small pieces, then put a suitable pot on the heat and add the onion to the pan with a bit of oil and fry it well.
Second stage
After the onion becomes light, we add some turmeric and black pepper to it and continue roasting until the aroma of the spices comes out. Next, add the chicken pieces to the pot and fry well.
Third level
After all the chicken parts are fried, add 3 glasses of boiling water to the pot and wait until the water starts to boil. We take the white foam on the water's surface and throw it away.
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The fourth stage
At this stage, we close the pot's lid and let the chicken meat be half-cooked for 30 minutes. While cooking the chicken meat, we put a suitable pot on the heat and added some oil.
The fifth stage
Add the ground walnuts to the pot and fry for a few minutes until the color darkens. Next, we pour a cup of cold water on the walnuts and let them cook on gentle heat and add oil well.
The sixth stage
After the walnuts release a little oil, we mix the tomato paste and the pomegranate paste into the pot containing the walnuts. If desired, we can fry the tomato paste before adding it.
The seventh stage
After 30 minutes of adding the paste, we add half-cooked chicken meat to the pot, add 2 glasses of cold water, and let the stew cook for another 30 minutes on low heat.
The eighth stage
After 30 minutes, when the stew is almost ready, taste it and add some salt. If we want the taste of the stew not to be too sour, we add sugar and let it boil a few times with the stew.
The ninth stage
Like other traditional Iranian dishes, this stew will be tastier the longer it is cooked with gentler heat. Finally, pour the stew into the desired dish and serve it with rice or kate.
Tips on how to prepare Fesenjan stew
Important points about walnuts
The first thing about Fesenjan walnut is to grind it several times. The next thing that makes the walnuts return all their oil to the stew is to grind the walnuts on the same day you want to make Fasanjan. The last thing is to fry the walnuts a little, then add the water to the pot.
Adding tomato paste is optional.
If your pomegranate paste is not dark, you can add more.
You can use 200 grams of walnuts and 100 grams of almonds instead of 300 grams of walnuts.
50 to 100 grams of the brain is enough for each person.
If you throw some ice cubes in the middle of cooking the stew, it will get oil on the stew.
Add apple puree or finely grated apple to make the stew more glazed.
The pulpier the kernel, the more oil it gives to the stew.
Instead of sugar, add half a cup of pumpkin puree to make the stew more colourful and glossy.
This stew will harden after cooling, be careful not to harden on the heat.
Some grind pistachio and walnut kernels together, but I wouldn't say I like it.
An essential point for preparing fast Fesenjan stew
If you don't have enough time to cook Fesenjan stew, it is better to use a chicken fillet and cook it together with the brain.
You can also use minced meat to prepare this stew.
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