Try not to overlap them too much. Soak in salted water to oxidize. Preparation. Combine walnuts with diluted pomegranate paste and honey, as needed, and stir until sauce is smooth. Jan 12, 2018 - Dessert recipes using delicious pomegranates and or pomegranate juice. The walnuts are used as a thickening agent, the pomegranates for sourness and the honey as a sweetener. In Farsi (Persian language): khoresh = stew; bademjan – eggplants; This is a reader requested recipe, which I’m very happy to publish, as it’s one of my favourite eggplant … Return eggplants and seasoning to skillet, reduce heat to low, cover and simmer mixture for 30 minutes, or until eggplants are tender, stirring occasionally with wooden spoon. Cut eggplant into a round or oval shape. Brown the chicken pieces on all sides: In a large pan, heat 1 tablespoon of butter and 2 tablespoon … For Iranians, March 19 isn’t just another day. First peel your eggplant and slice it into large but not to thick of pieces. Add the pomegranate molasses and 2 cups of water, mix well, cover the pan with lid slightly ajar and simmer for 30- 40 minutes on low heat. Beautiful red ripe pomegranates are available in most supermarkets. Grind walnuts in food processor until very fine or sauce will be gritty. Hi, Thanks for an interesting recipe. Roughly dice an onion. Did I mention it is super simple too?eval(ez_write_tag([[728,90],'fufuskitchen_com-box-3','ezslot_12',103,'0','0'])); 2 large eggplants (no stem) cut into batons or cubes (whatever you prefer), 1 tbsp honey (can use maple syrup or agave). Fesenjan-e Bademjan (Eggplant and Pomegranate Braise) Author: YJ Editor Updated: Apr 12, 2017 Original: Jul 16, 2007. Traditionally it was made with duck or turkey, but nowadays it is more common with chicken and meatballs. 2- Dice the onion. Fesenjan has over three variations depending on the protein. My plan was to keep everything as it is, and just substitute the chicken with roasted eggplant. Pinterest Facebook Twitter Google+ Preheat oven to 400 F. Drizzle a 1/4 cup of olive oil with salt and pepper on the cut eggplant pieces. Roasting the eggplant (aubergine) makes it's lovely flavors condense and it gets a wonderful texture. Crushed hand full of walnuts until you have one and half cup of crushed walnuts. Read More. I have had fesenjan twice before at restaurants and always enjoyed it. Stir every few minutes to avoid any burning on the onions. Pour some water in a bucket, pour some lemon juice and put eggplants in it. Next arrange eggplant slices in a round serving platter in the shape of a flower. Preheat the oven to 350. The result is a delicate sweet-and-sour flavor that is typically Persian. 2 Large Eggplants 1/2 Cup Walnuts 1/2 Cup Black Eyed Peas 1/4 Cup Pomegranate Molasses 1 Tbsp Tomato Paste 1 Onion 5 to 7 Tbsp Vegetable Oil Salt, Turmeric PREPARATIONS: 1- Soak black eyed peas in water for at least 5 hours or overnight. Add onion, and sauté for 10 to 15 minutes, or until golden brown. Then add in the vegetable stock and let that simmer for 5 minutes with the onion mixture. DIRECTIONS: 1- Using a strainer spoon, Transfer the soaked black eyed peas to a … 2- Cut chicken breast in small pieces (as preferred). With the start of spring and the Persian New Year, now is the perfect time to make Persian food at home. Seeds from 1 pomegranate. Add cumin, cinnamon, salt, pepper, turmeric, crushed red pepper, parsley, cilantro and fresh mint, and sauté for another 5 minutes. Bake for 15 min then turn them and bake another 10-15 minutes until there is a nice brown color on both sides of the eggplant. Allow them to soak for 20 minutes, rinse them thoroughly and squeeze out the water with a towel. Peel eggplants, and remove stems. Heat 4 tablespoons oil in deep skillet over medium heat. Why you'll love this recipe. In a large bowl, season the chicken with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Fesenjan {Persian Walnut Pomegranate Stew} | Feasting At Home share. Get 25% off membership →. If you need a grab and go lunch, make one of these delicious recipes. Well worth the wait! Gift a Vegetarian Times membership and save 20% → in a medium-large sauce pan, sauté chopped onion over medium heat in oil or ghee for 5 minutes until caramelized. All rights reserved. Try not to overlap them too much. ? In a small pan add two tablespoons of oil and saute walnuts until lightly toasted for a minute or two over medium heat, stirring frequently. Add garlic during last few minutes of browning onions, and continue cooking. Create a personalized feed and bookmark your favorites. I promise you this dish will be a go-to recipe in your household. Fesenjan — also known as khoresht-e fesenjan or fesenjoon — is special occasion food in Iran. This is actually my favorite way to eat eggplant. VEGETARIAN FESENJAN. Fill a large bowl with water … salt for 20 minutes, rinse thoroughly, then squeeze the water out with a towel. Check out our best, most-delicious eggplant recipes from Giada, Ina, Bobby and more of the chefs at Food Network. Get recipes, news, and how-tos in your inbox every week. Lightly season chicken with salt and pepper, and sauté in olive oil until lightly golden. add remaining ingredients and simmer for 30-40 minutes. Soak the eggplant pieces in a large container of water with 2 tablespoons of salt. Place segments of common eggplants, if using, in salted water to remove bitterness. In a deep pan or skillet caramelize the onion. Next with a spoon add the dressing to the eggplant and pomegranate seeds. Polo ba tahdig (Persian rice with bread crust) No dinner in an Iranian household is … The sweetness and the heat definitely compliment each other. When … Season with salt and pepper. Thin slices of eggplant are lightly fried, then marinated in a mixture of fresh herbs, garlic, olive oil, and white wine vinegar 8 hours or overnight. I am glad it was enjoyed! They are so tender and delicious. FESENJAN (Fesenjoon) 1 Medium Onion 2 Pieces Chicken Breast 10 oz (283g) Walnut 2 Tbsp Sugar Salt 6 Tbsp Pomegranate Paste 1 Tsp Tomato Paste Preparations: 1- Dice an onion. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. question for you. Rinse Asian eggplants, squeeze out water with towels and slice into 1-inch-thick rounds. what is a substitute for pomegrante molasses ? Remove the eggplants after 10 minutes. If sauce is too sour, add more honey or brown sugar to taste. Wine Suggestions I have been trying to make more vegetarian recipes and I remembered this favorite of mine. This delicious Iranian dish has been a longtime coming! In a large pan, add 2-3 tbsp of olive oil and saute the garlic and onions for 12-15 minutes until they are caramelized. Your email address will not be published. Sprinkle with some cilantro and enjoy with bread or rice. This dish is a good candidate for pairing with Riesling. Join Active Pass to get access to exclusive content, thousands of training plans, and more. Popular Recipes Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). The new vegan Meera Sodha's vegan recipe for fried tofu with spinach and tomato sambal. 5 Asian eggplants (2 lb. This eggplant dish with a pomegranate-walnut-honey sauce is exotic. Place on a baking pan that has been sprayed with olive oil. Place on a baking pan that has been sprayed with olive oil. Aubergine fesenjan 4 medium aubergines (1.2 kg). Put the pieces of eggplant in a tray … Persian spices (cumin and cinnamon) make this easy salad vibrant and punchy. Slow Cooker Fesenjan Chicken is a hearty gluten-free & paleo dinner recipe that will warm the belly and soul! Salt and ground black pepper. once the sauce starts to simmer, start cooking rice … 3- Grind the walnuts. Remove from heat, and set aside. Eggplant … Whole Grilled Eggplant with Rice Pilaf. Remove from heat and set aside. A thick, rich, sweet-sour dish, fesenjan improves in flavor if served the next day. Set aside. I loved the kick from the chili that balances all the sweet from the onions! Required fields are marked *, This site is protected by wp-copyrightpro.com, Copyright © 2020 Fufu's Kitchen. Give the gift of Vegetarian Times. add tomato sauce and sauté for another 2 minutes. To remove the bitterness from common Western eggplants, peel and slice them lengthwise into quarters, then cut the quarters into 1-inch lengths. Once caramelized, add the pomegranate molasses, cinnamon, red pepper flakes, salt, and honey to the pan and stir together for a minute or so. 4 to 6 servings This eggplant dish with a pomegranate-walnut-honey sauce is exotic. I will definitely be making this again! Spoon onto plates or into serving dish, garnish with cilantro leaves and pomegranate seeds; add optional garnishes of fried eggplant, cilantro leaves and crispy onion. A family friend had told me about Fesenjan about 3 or 4 years ago. Eggplant is a great addition to spice up and add a flavorful ingredient to your sandwich, wrap, or burger. Cut onion into thin wedges and set aside. Rapeseed oil. For this recipe, pomegranate molasses is preferred but honey would work too! Crisp, fried tofu in a spicy, sweet tomato sauce with wilted spinach Published: 19 Dec 2020 . Delicious as part of an antipasti platter. 4- Boil 3 cups of water. In a medium-sized pan, heat up one glug of vegetable oil and pan fry your eggplant slices for 2-3 minutes per side or until browned. Finally, press the eggplants so that their water is removed. Add the cubed meat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. The walnuts are used as a thickening agent, the pomegranates for sourness and the honey as a sweetener. Asian eggplants, bottled pomegranate juice and pomegranate paste are available at Iranian markets. Preheat oven to 400 F. Drizzle a 1/4 cup of olive oil with salt and pepper on the cut eggplant pieces. Add remaining oil to skillet, and reheat over medium heat. ), or 2 large common eggplants with bitterness removed, 2 cups chopped cilantro leaves, plus 1 cup leaves for garnish, 1/2 cup pomegranate paste diluted with 2 1/2 cups water, or 3 cups pomegranate juice, 1 cup pomegranate seeds (about 2 pomegranates) for garnish. Add the baked eggplant to pan and stir. starting with the sauce, finely chop walnuts by hand or in a food processor until just a bit courser than a nut flour. In a skillet stir fry eggplant and set aside. Your email address will not be published. Get 25% off membership →, Gift a Vegetarian Times membership and save 20% →, Give the gift of Vegetarian Times. 5 Asian eggplants (2 lb. I prefer the Asian eggplants for this recipe, well, always, actually, because I hate seedy eggplant, but if you must use the larger, Italian/Western kind, cut into pieces and soak in a container of water with 2 tbsp. 4- Grind the walnuts. See more ideas about dessert recipes, delicious, recipes. Reduce heat to medium-low, and … Pour sauce into skillet. Fry the sliced onions with 3-4 TBSP vegetable oil in a 6-Qt stockpot until golden … Remove eggplants from skillet, drain on paper towels and set aside. 3- Slice the eggplants. I have never cooked Persian anything before and can’t wait to try this one. I made this today along with the Ouzi and I LOVED it! Bake for 15 min then turn them and bake another 10-15 minutes until there is a nice brown color on both sides of the eggplant. It is a classic Persian dish but of course, I have my own twist on it hence the quotations. © 2020 Pocket Outdoor Media Inc. All Rights Reserved. Our recipe today is with just eggplants and meat. As a complete beginner I have a Duh! I absolutely adore Persian flavors, as you can tell from my Fesenjan recipe - a walnut stew that's frequently on my meal plan! Lay the eggplant slices for 30 minutes in the milk. Kufta Tarts with Salad and Tahini Dressing. For the vegetarian version, can you cook it with a heap of chunky diced vegetables such as potato, sweet potato, eggplant, zucchini, turnips, swedes, taro etc. ), or 2 large common eggplants with bitterness removed Serve this eggplant dish with rice or pasta. Mount 1/4 cup of pomegranate seeds in the middle of the platter. From tahdig to various Iranian stews, these are some of our favorite Persian recipes. The easiest way is to marinate the eggplant … Step 1 Heat the oil in a large heavy skillet over medium heat. Vegan Fesenjan with Eggplant by Little Sunny Kitchen. Set a large Dutch oven or similar pot over medium-high heat. Ask The RD: Can I be vegetarian and still gain muscle? oils will start to draw out from the walnuts and the sauce will reduce in half. Vegetarian or vegan fesenjan isn’t made traditionally, but when I heard about this dish I thought that it would be a good idea to veganize it! FESENJAN VEGGIE. Add eggplant, and sauté on all sides about 15 minutes or until golden brown. Its aromatics and mild spice play off the wine’s fruit; its sweet and sour aspects complement the Riesling’s fruit and acidity; and the overall weight matches well with a medium-weight Riesling, such as the Alsatian brand Trimbach. 250ml hot vegetable stock. 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