20 August 2011

Asian stir-fried style Persian Fesenjoon


Nuts are some of most characteristic ingredients in Persian cuisine. There are several old Persian recipes calling for walnut, almond and specially pistachio; which I think might be indigenous to Iranian plateau. Fesenjoon is a very traditional Persian stew in which some the most Persian Ingredients could be seen. Namely, pomegranate, saffron and nuts; with the first two also being indigenous to Iranian plateau.
Here I give a modern twist to this all time classic by using Asian stir-frying technique for cooking chicken and adding  chicken stock to produce stewing situation. This is not the authentic way of cooking the stew and probably will be detested by those Persian folks who are more traditional; whom are not just a few!. 



Ingredients:
2 boneless skinless chicken breasts, cubed
Salt and white pepper to season
2 egg whites
2 TBSP of corn starch
1 TBSP of rich saffron solution
1 cup of walnut,small pieces
1/2 medium white onion
2 cups of chicken stock
1/2 cup pomegranate molasses
1~2 Fresh lime, juiced
Couple of saffron threads,(or 1 TSP of solution)


I whisked whites, corn starch and saffron.

Then cut my chicken into pieces and added to the mixture, letting cool in the fridge for 15 minutes. 

Mean while, I blended walnuts, stock and the onion

I brought the blender into a boil then added the molasses 

Reducing the heat to low, I adjusted the taste with some lime juice
Also added saffron threads and let it thicken over low heat 
I fried chicken pieces in a really hot pan approximately 30 seconds per side.

This pieces could go over cook in just some seconds! I recommend testing as you go!

When the sauce was shiny and glossy, I added the pieces and stirred for few seconds

This my definition of perfect Fesenjoon

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