Nuts are some of the most characteristic ingredients in the Persian cuisine. Pistachios in particular are indigenous to the Iranian plateau. Fesenjoon, a traditional Persian walnut and pomegranate stew, is a good showcase of such liberal consumption of nuts in the cuisine. Presented here is a modern twist to this all time classic, by means of using Asian cooking techniques. Chicken pieces are flash fried using the "velveting method." Chicken stock are added to the sauce to simulate the long stewing process. Finally, this is far from the authentic method of cooking the stew. Most like, this creation will be detested by almost all the Persian folks! If you, however, did not grow up eating the authentic version, you will love this.
Ingredients:
2 boneless skinless chicken breasts, cubed
2 egg whites
2 TBSP corn starch
1 TBSP rich saffron solution
Sauce:
1 cup toasted walnut pieces (small broken pieces)
1/2 medium yellow onion
2 cups chicken stock
1/2 cup pomegranate molasses
1~2 Fresh lime, juiced
1 TSP solution solution
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| Whisk the whites, corn starch and saffron. |
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| Add the chicken pieces to the mixture. Marinate in the fridge for 15 minutes. |
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| Meanwhile, blend the walnuts, stock and the onion. |
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| Bring the blender contents into a boil and then add the molasses. |
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| Reduce the heat to low and adjust the taste with lime juice. |
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| Add the saffron and let the sauce thicken over low heat. |
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| Fry the chicken pieces in a very oil for approximately 30 seconds per side. |
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| This chicken will overcook in just few seconds! I recommend testing them as you go! |
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| When the sauce is shiny and glossy, add the pieces and stir for few seconds. |
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| And this ladies and gentlemen, is my definition of perfect Fesenjoon. |
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