Tasty Recipe for Ramadan by Karimah bint Dawoud

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  • 1. Tasty recipe fromKarimah Bint Dawoud
    Dish1 -Koresh Fesenjuun
  • 2. 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!
  • 3. Dish -Koresh Fesenjuun
    Ingredients serves 41 medium size chicken, skinned and cut in 4pieces3 medium size onions1 cup of water/8oz/250ml3 tbsp vegetable oil1 tsp salt1 tsp ground black pepper2 cups/ 6oz walnuts/170g finely crushed walnuts1 cup/8 oz/237 ml of pomegranate syrup1 tbsp/15ml tomato pureeJuice of 2 medium lemons1 tbsp/ 12.5g demerara sugar5 saffron strands dissolved in 1 tbsp/15ml of boiling water
  • 4. Method1. 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 quick4. 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 walnuts5. 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 places6. Add all the pomegranate juice , tomato puree, sugar, lemon juice and dissolves saffron and stir into nut and onion mixture7. Uncover the poached chicken and pour the walnut and pomegranate sauce into the saucepan to cover all the chicken8. 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 flavoursfesenjan 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
  • 5. Dish -Koresh Fesenjuun
    Crushed walnuts
  • 6. 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 quickWhen 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
  • 7. 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 quickWhen 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
  • 8. Dish -Koresh Fesenjuun
    Add all the pomegranate juice , tomato puree, sugar, lemon juice and dissolves saffron and stir into nut and onion mixture
  • 9. Dish -Koresh Fesenjuun
    Serve with basmati rice and Persian Salad
  • 10. http://xeniagreekmuslima.wordpress.com