• Share
  • Email
  • Embed
  • Like
  • Save
  • Private Content
Tasty recipe 1 from Karimah’s Kuizina for ramadan and all times
 

Tasty recipe 1 from Karimah’s Kuizina for ramadan and all times

on

  • 703 views

 

Statistics

Views

Total Views
703
Views on SlideShare
624
Embed Views
79

Actions

Likes
0
Downloads
3
Comments
1

3 Embeds 79

http://xeniagreekmuslimah.wordpress.com 73
http://islamicreflections1.wordpress.com 5
http://webcache.googleusercontent.com 1

Accessibility

Categories

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel

11 of 1 previous next

  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
  • I will be making soon Inshallah. I will update you:))) I was told is nutty and sour!
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    Tasty recipe 1 from Karimah’s Kuizina for ramadan and all times Tasty recipe 1 from Karimah’s Kuizina for ramadan and all times Presentation Transcript

    • Tasty recipe from Karimah’s Kuizina Dish1 -Koresh Fesenjuun
    • Dish -Koresh Fesenjuun
      • A rich chicken stew with walnut and pomegranate syrup, this famous and memorable Persian dish is usually made for festive occasions like Eid. it’s a sweet sour dish I first remember was made for me by a friend’s mum who had come to the UK to fast Ramadhan. I fell in love with this dish and many other Persian creations, the love affair still goes on . Poached chicken is smothered in walnut and pomegranate juice and spices , there are many variations of this recipe, some too simple and some that take it away from what it is supposed to be. My recipe has the seal of approval from the Prince of Persia mashallah! What else can i say!
    • Dish -Koresh Fesenjuun
      • Ingredients serves 4 1 medium size chicken, skinned and cut in 4pieces 3 medium size onions 1 cup of water/8oz/250ml 3 tbsp vegetable oil 1 tsp salt 1 tsp ground black pepper 2 cups/ 6oz walnuts/170g finely crushed walnuts 1 cup/8 oz/237 ml of pomegranate syrup 1 tbsp/15ml tomato puree Juice of 2 medium lemons 1 tbsp/ 12.5g demerara sugar 5 saffron strands dissolved in 1 tbsp/15ml of boiling water
      • Method 1. Wash the chicken first in a large bowl or sink with 1 tbsp of cheap salt and 2 tbsp of bottled lemon juice, you can usualllay buy this cheap in large Asian supermarkets, ideal for cleaning meat. Leave to soak for at least 30 minutes, rinse each peice and drain in colander. 2. In a large heavy deep sided frying pan add 2 tbsp of oil and on medium heat add the 4 chicken piece, sauté till golden brown on both sides, 3. Add 1 finely chopped onion, you could use the Kenwood mini chopper, it’s great to get onions chopped small and quick 4. When the onions have soften, add the salt and pepper and the cup of water, bring to boil, turn the heat down low , cover the pan and leave to simmer for 15 minutes while you get on with frying the walnuts 5. In another pan add the remaining 1 tbsp of oil and medium low heat fry remaining onion chopped for 3 minutes, add all the crushed walnuts and fry with onions, keep stirring to stop nuts burning but still allowing them to turn a darker shade brown in places 6. Add all the pomegranate juice , tomato puree, sugar, lemon juice and dissolves saffron and stir into nut and onion mixture 7. Uncover the poached chicken and pour the walnut and pomegranate sauce into the saucepan to cover all the chicken 8. Gently stir all the mixture, not to break the chicken, on a low heat leave to simmer for at least 35minutes.when you leave it longer the pomegranate sauce permeates the meat ,m, infusing it with the sour flavours fesenjan is so famous for, make sure the sauce doesn’t evaporate too much by adding in ½ cup of warm water and again stirring or shaking the saucepan gently. 9. Serve with basmati rice and Persian Salad
    • Dish -Koresh Fesenjuun
      • Crushed walnuts
    • Dish -Koresh Fesenjuun
      • Wash the chicken first in a large bowl or sink with 1 tbsp of cheap salt and 2 tbsp of bottled lemon juice, you can usually buy this cheap in large Asian supermarkets, ideal for cleaning meat. Leave to soak for at least 30 minutes, rinse each piece and drain in colander. In a large heavy deep sided frying pan add 2 tbsp of oil and on medium heat add the 4 chicken piece, sauté till golden brown on both sides, Add 1 finely chopped onion, you could use the Kenwood mini chopper, it’s great to get onions chopped small and quick When the onions have soften, add the salt and pepper and the cup of water, bring to boil, turn the heat down low , cover the pan and leave to simmer for 15 minutes while you get on with frying the walnuts
    • Dish -Koresh Fesenjuun
      • Frying the onions and nuts
      • Add 1 finely chopped onion, you could use the Kenwood mini chopper, it’s great to get onions chopped small and quick When the onions have soften, add the salt and pepper and the cup of water, bring to boil, turn the heat down low , cover the pan and leave to simmer for 15 minutes while you get on with frying the walnuts
    • Dish -Koresh Fesenjuun
      • Add all the pomegranate juice , tomato puree, sugar, lemon juice and dissolves saffron and stir into nut and onion mixture
    • Dish -Koresh Fesenjuun
      • Serve with basmati rice and Persian Salad
      • This recipe is from Karima’s Kuizine in facebook. 
      • Inshallah tomorrow I will bring you another of her lovely recipes.
      • http://xeniagreekmuslima.wordpress.com