If making golden rice then stir in half a teaspoon of ground turmeric, 5 whole cardamom pods, a cinnamon stick and a bay leaf. Taste and season with salt and pepper. My husband maintains he ‘can’t make rice’ and he is right… This method ensures perfectly fluffy rice with separate grains. STEP 2. How it is prepared varies from region to region, actually every family prepares it a little differently I’m sure! Add the pomegranate molasses, honey, dried cranberries and chicken stock. Serve garnished with chopped parsley, mint and pomegranate seeds. Lamb Fesenjan with Opies Pickled Walnuts. It should start simmering straight away. Dec 14, 2019 - Persian lamb stew - melt in the mouth lamb simmered with spices, walnuts and pomegranate molasses. Our version simmers lamb with vegetables and warming spices in a Dutch oven until tender and fragrant, and finishes with a garnish of pomegranate … Garnish with chopped parsley and mint. In the … Remove lid, stir and adjust seasoning. Add hot vegetable stock (or water) double the volume of the rice. Discard the cinnamon stick and orange peel. This Persian-inspired lamb stew is really simple and makes for a delicious, warming midweek meal for the family. Drizzle in the pomegranate molasses and honey. Season to taste and serve. In fact I dont even know what that is. Fesenjan, a traditional Iranian stew, is rich, hearty and special occasion-worthy. The Pomegranate concentrate, in the market, is known as Pomegranate molasses. STEP 1. By the the of your cooking time most of the liquid will have cooked down and the stew will be thick and glossy brown. Either way watch them like a hawk lest they burn. Stir in the ground walnuts. Instant Pot Lamb Stew, Lamb Stew, Lamb Stew Recipe, Pesian Lamb Stew, Slow Cooker Lamb Stew. By the of your cooking time most of the liquid will have cooked down and the stew will be thick and glossy brown. 15. Top with the Persian spiced lamb, discarding the cinnamon stick. Serve stew over quinoa, topped with dill, pomegranate seeds, and … If the pan gets dry, add a little of the stock and scrape any browned bits. Note: We've provided special diet and nutritional information for educational purposes. Stew: 130 grams | 1 c walnuts. This recognises that the lamb’s undeniable quality is derived by the landscape it is produced. Heat olive oil and butter in your casserole until butter starts foaming. Add turmeric, cinnamon, cardamom and remaining salt and pepper and stir until fragrant, then add broth, scraping up any browned bits. If the pan gets dry, add a little of the stock and scrape any browned bits in the pan. Add the ground walnuts, stir to combine, then cover the pot and cook on very low heat for about an hour. Can I freeze this stew? Your email address will not be published. You could a pinch of brown sugar and some lemon juice instead. One of the most praised dishes I ever cooked for friends. You will also love my Moroccan Lamb Tagine. Pomegranate along with watermelon is a symbol of Persian winter solstice celebrations such as “Yalda” which is the longest night of the year! Please take a look at the steps and video before attempting this recipe! Remove and discard the cinnamon stick and bay leaves. HAVE YOU MADE MY LAMB STEW? You should follow the advice of your health-care provider. Serve Khoresht Fesenjan over rice. Open the casserole and give the stew a good stir every 20 minutes or so to make sure the walnuts are not sticking. Scatter jewel-like pomegranate seeds over the stew and serve. Easy to make on the hob, Instant Pot or slow cooker. Leave out any garnishes then freeze in portions once it has cooled down completely. Unlike many other Persian stews, fesenjoon is not tomato based. Drizzle top of stew with additional pomegranate molasses (around 1-2 Tbsp), the remaining pomegranate seeds and freshly chopped herbs such as … May 24, 2016 - It was a strange coincidence last week when I forayed into Persian cuisine with this sumptuous lamb stew... and it happened to be the Persian new year. Is that the case with this dish? If there are only two of you, freeze the rest. Persian Stew. Can also be make ahead. You can store in the fridge for up to three days. Always make sure that food is piping hot all the way through before serving. Taste and season with salt and pepper. Fesenjoon is a Persian stew made with walnuts, pomegranate molasses and a kind of protein. Don’t let them colour or catch. Add the chilli and spices and cook for a further minute, before re-adding the lamb to the pot. This fragrant lamb recipe is packed with so much flavour! Learn more. Season to taste and serve. second time cooking this dish, my first recipe was from feastbox and it’s good. Stir to allow the spices to infuse the butter. Serve with basmati rice. Remove the lid and check the rice – almost all of the liquid should have been absorbed. Discard the cinnamon stick and orange peel. 2 tablespoons olive oil. Check on stew periodically, and add more water if needed. Hi Marielle,I would leave them out. If there are only two of you, freeze the rest. Season to taste and sprinkle with the parsley and reserved pomegranate … Add the butter and oil and heat until butter starts foaming. The long slow cooking time suits cuts like lamb shoulder, neck or leg. Taste and season with salt and pepper. Taste and season with salt and pepper. Once the walnuts start colouring transfer them to a mini chopper and grind to a fine powder. Garnish with chopped parsley and mint. Persian Pomegranate stew | Ash-e Anar Last updated Nov 1, 2020 18 0 The longest and darkest night of the year is a time when friends and family gather together to eat and read poetry … Remove and discard the cinnamon stick, bay leaf and cardamom pods. L.P. Cover and set vent to sealing. After some initial prep you can sit back and enjoy a glass of wine while your kitchen fills with a mouthwatering aroma… Seriously folks this is SO GOOD! I chose Welsh lamb shoulder for the best tasting lamb stew. This Welsh lamb stew recipe is packed with so much flavour! Cook the onions until very soft, 15-20 minutes, stirring often so they don’t stick. How long will this recipe keep? This recipe is usually made with chicken (Pomegranate Chicken – Fesenjan) but the long cooking time and spices are perfect for lamb. Enjoy! Heat a tablespoon of butter in a lidded pot. You might need to add a little water when reheating as the stew will be quite thick. 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