Khoresh-e-Fesenjan - Persian Pomegranate Stew (Go Ahead Honey it's GF!)

**edited 12/28/09
[according to my google analytics page, this is my most popular recipe, and is searched for all over the world. so- i've decided to update it a bit with new pictures and tips and to submit it for January's Go Ahead Honey it's Gluten Free! theme of "Stews from Around the World." hope you enjoy!]

to continue my posting on 'food from my childhood' and things that remind me of home, i decided to post probably my favorite dish from childhood up until today- a persian stew made with pomegranate paste, called khoresh-e-fesenjan, or simply, fesenjan. i really must say, it is definitely not the most appetizing thing to look at, but the flavor is where it's at... a rich, hearty, and healthy stew; it is generally served over rice, but i don't see why it can't be over a potato or quinoa (i've had it over quinoa a number of times) or something like that. alone it's a bit strong and acidic, so would be a bit much to eat totally alone, but of course it's up to you.

the actual preparation is quite simple, but the flavor will really depend on your pomegranate paste. i have used a combination of pomegranate pastes (also called molasses). when using the Sadaf or Asmar brands (produced in Lebanon), I produced a lighter brown color. I prefer the combination of different pastes, with Cortas being my favorite because they can definitely differ in flavor. Cortas is more tart than others like Asmar's, so adjust the sweetness according to your taste. I also like the Golchin brand as well. In the pictures below I used a combination of Cortas and Asmar's (my favorite combo) which gave it the deep chocolate brown color and nice texture. note my "other options" at the end of the recipe- you can make it vegetarian and play around with the recipe a bit to your liking.

one other note- i use grated butternut squash in this recipe. my mom started adding it in for a couple of reasons- it's healthier, a natural sweetener, and it helps thicken the stew while it cooks. you don't really taste it at all, and it kind of melts away while it cooks. i love adding it in. i've also added in fresh baby spinach leaves as well on occasion for another vegetable option that also does not change the flavor.



Khoresh-e-Fesenjan
Persian Pomegranate and Walnut Stew

2 pounds chicken breast, cubed
1 Tbsp + 1.5 Tbsp grapeseed or other mild flavored oil
1/2 Tbsp salt
1 tsp pepper
1 tsp oregano
2 onions, chopped
1.5 cups walnuts, finely ground (measure before grinding)
3/4 cup pomegranate paste
2 cups chicken broth and/or water
1 cup grated or shredded butternut squash
2 Tbsp honey, coconut nectar, or coconut sugar to taste**

Directions:

-Brown your chicken in 1 Tbsp oil and sprinkle with salt, pepper, and some oregano. These spices are different than the ones listed above.
-Set chicken aside and heat the remaining oil in the same pot.
-Add chopped onions and sauté until soft.
-Add ground walnuts and continue mixing until light brown.
-Add pomegranate paste and let simmer a few minutes.
-Add your broth or water, the spices, and the butternut. Bring to simmer.
-Stir the chicken back in, bring to a boil, then lower to simmer for an hour or so. Taste and season again if needed, and add agave if too sour.

**depending on the sweetness of your pom paste, you might want to add a sweetener. i ended up adding 2 Tbsp to mine because it was pretty sour, but we still like it fairly tart. you should adjust it to your preferred flavor.

a few other options-

Meat: i use chicken breast in my fesenjan. you can use a whole chicken chopped up, or just your favorite parts. many persians like to make small meatballs, brown them and then add them in.
 
Vegetarian: you can take the meat out and instead add some fried eggplant in- the flavor is great. another veggie options is to instead of grated butternut, add cubed butternut squash, brown them, and add where it says to add the meat.

Nuts: walnuts are traditional, but you can always try mixing walnuts, cashews, almonds, etc. for a different type of flavor if you want.

The pictures below demonstrate the difference between pomegranate pastes:
the 1st was cooked with only Sadaf brand, and the second with the Cortas and Asmar combination.



Pin It Now!

apricot and apple stew over lentils

i honestly was not sure what to call this one... "apricot-date stew, "tagine", "curry," "mix of what i had in the fridge," etc....

anyways, my husband is a big fan of fruit cooked in food. me- not so much. but as marriage serves the purpose of growing, i suppose my taste buds have expanded to include such dishes.

so i made this the other night as a little gift for him but ended up liking it a lot myself as well, and of course- it was simple to make which always makes me happy.

one more thing- i used chicken, but this would be great without it as well. can also add in chickpeas.

so here we are:

Lentils:
1 cup lentils
1/2 tsp sea salt
1/2 tsp pepper


Stew:

1 onion, sliced
1 lb chicken breast, cubed
1 1/2 tsp sea salt
1/2 tsp black pepper or chili flakes
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp saffron in 1/8 cup hot water
3 chopped organic carrots
1 apple, sliced and chopped
8 dried apricots, quartered
2-3 dates
1 stalk celery
3 Tbsp olive oil
1/8-1/4 cup water or broth

Lentils:

-Wash and pick over the lentils thoroughly- you don't want any crunchy rocks in your food.
-Cook according to your package (i believe i used 2 cups water for the one cup of lentils, and cooked for approximately 20 minutes). Check to taste that they are done when all of the water has evaporated.
-Mix in salt and pepper when they are cooked.

**To make saffron:
grind your saffron with a mortar and pestle. add boiled water to it and let sit for approx. five minutes.

Stew:

-Saute you onions in the olive oil until golden but not overcooked.
-Add all your spices except for the saffron and stir for a few seconds. Add chicken and cook until halfway done.
-Add chopped carrots, apple, and celery.
-Cook for a few minutes then add your apricots, dates, and prepared saffron.**
-Add water or broth and let simmer on low for approximately 10-15 more minutes depending on if your chicken is cooked and how much water is left in the pan. if too dry, add more liquid. Taste, add more seasoning if needed.
-Serve over the lentils and enjoy!

Pin It Now!

khoresh-e-ghaymeh lapeh (persian split pea stew)

i must say that my original reason for posting this recipe is because it was nice to finally measure the ingredients for this recipe... gheymeh, ghaymeh, however you would like to spell it is a persian stew that is usually served on top of rice. it's a savory and flavorful stew, yet fairly simple in its ingredients. this is based on my mother's recipe, who is quite against measuring anything in the kitchen and is a phenomenal cook, so we'll call this a collaborative effort. i'm hoping to preserve more of her wonderful recipes as time goes on...

anyways, this is also my submission for September's 'Go Ahead Honey It's Gluten Free!' challenge, who's theme this month is "slow food." it's hosted by the lovely naomi of straight into bed cake free and dried. now this 'stew' can be cooked as slow and as long as you want it! i cooked mine for about an hour and a half, but it can be longer or shorter-- the flavors really set in nicely when it's cooked a long time on low, blending the tomato with the rich spices.

the only ingredient in this dish that may be a bit harder to find is dried persian limes (pictured above.) most middle eastern grocery stores should have it though. if not, i'm sure the wonderful internet could supply some :) if you don't have them, plain lime juice can be added, but the flavor is just not as intense. you don't have to eat them when serving the dish, but i love them.


Khoresh-e-Ghaymeh Lapeh (Persian Split Pea Stew)




1 cup yellow split peas
1 lb stew beef, cut into small pieces (mine was about 2 1/4 cup chopped)
3 medium onions, chopped
6 Tbsp oil (olive, grapeseed)
5 Tbsp Tomato Paste
1 28 oz can Organic Crushed Tomatoes with Basil (i used Muir Glen)
2 tsp Turmeric
3 tsp Cinnamon (less if you don't like it that strong)
2 tsp Sea Salt
1.5 tsp black pepper
1 tsp Oregano
3 Dried Limes


Note: this recipe uses three pots/pans (trust me, it's worth the dishes). i refer to them as 'small pot' (for the peas) 'stew pot' (for everything) and 'saute pan' (a frying pan with sides and a lid-for cooking the meat).

1. First rinse your split peas and set to cook in 4 cups of water over medium heat in your small pot. The cooking time will honestly depend on the type of peas-- it really does make a difference. I think mine cooked in about 15 minutes, but watch it and check after 10, then 5, etc. etc. If they overcook they will turn to mush and will be a sad sight. They should be al dente, or almost soft. Don't add salt, or they won't cook! While they're cooking, skim the foam off and discard.

2. Boil hot water. Wash your dried limes and stab a few holes in them. Pour the hot water over your limes in a bowl and cover to let them soak and soften.

3. Meanwhile, while your peas are cooking, cook your chopped onions in 3 Tbsp of your oil in your large stew pot until golden but not overdone. Remove 1/3 of them and place in your saute pan where you will cook the meat.

4. With the other 2/3 of your onion still in the stew pot, add the can of crushed tomatoes as well as the tomato past to the onions. stir well. add a tsp of turmeric to the sauce. if your tomato sauce is unsalted, add some salt. bring the sauce to boil while you move on to the next step- the meat.

5. For the meat: While your sauce is simmering, heat the saute pan you just put the 1/3 of onions along with the other 3 Tbsp of oil. Add the spices (cinnamon, salt, pepper, oregano, turmeric) and beef. After a minute or two, add the limes (not the water) and cook until the meat is almost thoroughly cooked.

6. Add the meat and split peas to the sauce and stir well. turn the heat down to low and let simmer covered for an hour to two hours. taste periodically to see if you want to add any more salt, pepper, etc... it can get fairly thick depending on a variety of factors. if it's too thick for your taste you can add some water. i sometimes add some of the lime water that the limes were soaking in for some more flavor. While your stew is cooking, make your rice- persians use basmati, i made brown rice, so whatever you like.

enjoy!

Pin It Now!