FESENJAN : Persian lamb recipe. This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". Once onions begin to brown add lamb cubes. I really don’t know how will be the taste if you make the same dish with pork meat. This was the first recipe I tried, and I can’t believe I changed it (well, I can believe it actually). #Ad: Written in Conjunction with Opies My first attempt at a Lamb Fesenjan, inspired by trying the dish in a Persian restaurant in London, was a sticky and very sweet mixture which bore little resemblance to the dish I’d enjoyed. www.anupskitchen.com/recipe/fesenjan-pomegranate-walnut-stew You can use mushrooms, whole almonds, whole cashews, walnut halves, or a mix of these along with ground walnuts. The rest is the same as the classic recipe. The actual name of this recipe is Khoresh-E-Fesenjān in Iran. 1 cup pomegranate molasses, plus more if needed. Most other fesenjan recipes do require this browning step. Fesenjān is served with Iranian white or yellow rice (polo or chelo). Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. You’ll need a food processor to grind the walnuts. Leave it to stew with the lid on for roughly 1 hour 30 minutes. Sign in and start exploring all the free, organizational tools for your email. So be patient, it is so worth the wait. (window.jQuery || document.write("