Fasanjan stew is one of the authentic Iranian stews. In cooking this dish, walnut, pomegranate paste according to sour or sweet taste, and pieces of chicken or red meat are usually used, and it is served on the side of rice. Fasanjan is a traditional Gilaki food and it is made in most regions of Iran.
Steps:
First, you need to prepare the chickens to prepare Fesanjan stew. For this, clean and wash the chickens well. After drying the chickens, sprinkle some salt and black pepper on them. Choose a deep pan and put it on heat and add some oil to it and let the oil get hot.
After the oil is hot enough, put the chickens in the pan and let them fry on a gentle heat. After one side of the chickens is fried, turn them over so that the other side is also fried. After frying completely, remove the chicken from the oil and set aside.
Now peel the onion and cut it into small pieces. Put a pot on the gas and pour some liquid oil into it. After the oil heats up, add the chopped onion to it and fry until the onion becomes soft. Next, add some turmeric to the onions in the pot and continue frying until the onion and turmeric become uniform.
At this stage, grind the walnut kernels and add them to the pot. Fry the onion and walnut mixture for about 5 minutes and then add the pomegranate paste.
After adding the pomegranate paste, fry for another 5 minutes with the ingredients until the pomegranate paste is also fried.
Now add the chickens that you fried in the first step to the ingredients in the pot. Fry the ingredients a little, then add a few glasses of boiling water to them. Reduce the heat under the pot and allow the stew to settle slowly.
In order for the stew to glaze well, it should cook for at least 3 hours on very low heat. At the end of cooking the stew, for example, in the last half hour, add sugar along with infused saffron and after the stew is fully cooked, serve it with rice.
Recipe in Persian: Khoresht-e Fesenjan
Buy ingredients: Babasalman