Fesenjan stew is another popular dish of Iranian people that is made with walnuts, meat and pomegranate paste and cooked in different ways in different cities of Iran. Today we want to make Fasanjan stew with meat To teach you.
- Walnuts: 500 g
- Minced meat: 300 g
- Medium onion: 2 pcs
- Tomato paste: 1 tbsp
- Pomegranate paste: 5 tbsp
- Sugar: 2 tbsp
- Cinnamon: Half a teaspoon
- Salt, pepper and turmeric: To the extent necessary
- Brewed Saffron: Half a tablespoon
Grate onions finely. Sprinkle half of the grated onions with a small amount of oil to eliminate the raw smell.
After roasting the onion, add the walnuts you have put in the electric grinder and saute well to eliminate the raw smell of walnuts, be careful not to stick to the container and do not burn, then stir constantly.
At this point, add the tomato paste and spices and sauté, then add three or four cups of boiling water and close the lid of the pan to cook gently and bring to a boil.
Mince the minced meat with the remaining chopped onion, cinnamon and salt, then make small pellets with it.
In a separate pan, fry the meat slightly.
When the well-oiled stew is now adding seasonings, add pomegranate paste and sugar to the stew to make the stew glaze.
In the last hour of cooking, add the roasted meat and place a few pieces of ice in the pan to make the stew well oil.
Be careful not to be lazy and watery, let the stew cook until it is not too firm or too thin.
After the flame has been turned off , add the saffron brew to the fesenjan stew.add one to two tablespoons of sugar if you prefer a sweeter taste.
Do not hurry in baking all kinds of Iranian stews, because the characteristic of the stew is that it is well-fitted and glazed; It should be cooked gently and stir constantly, especially in early baking, when the walnut is still heavy and settles rapidly.
Now you can serve this delectable dish with the previously trained Iranian rice.