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| Name: | Khoresht-E-Fesenjan | Contributor: | Jocelyn McAuley |
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| Description: | sweet , tangy, hearty meat stew. | Posted: | 2006-08-20 |
| Key words: | pomegranate, walnuts, stew | Category: | Main Dishes |
| ID: | 791 | Updated: | 2006-11-15 10:09:45 |
| Ingredients: | 3/4 c of walnut pieces
3/4 of a large onion 1/2 c of broth 2 c of pomegranate juice (the pom-tangerine works really well too, as I imagine the blueberry would) 2 lb of country style boneless ribs, cut into 1" cubes (The traditional methods are making this with chicken, duck, or lamb. I think goat would be good too.) 1/2 tsp cinnamon a good pinch of saffron 2 Tbsp of ketchup (or 2 Tbsp of tomato paste with 2 tsp of sugar) one Tbsp of lemon juice |
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| Preparation: | Toast the 3/4 cup of walnut pieces. This can be done in a 350 F oven or in a skillet on top of the stove. Set the toasted nuts aside and allow to cool.
Add to a blender with: * 3/4 of a large onion * 1/2 c of broth * 2 c of pomegranate juice (the pom-tangerine works really well too, as I imagine the blueberry would) Blend till the nuts are ground fine. * My favorite method is making this with country style boneless pork ribs. The traditional methods are making this with chicken, duck, or lamb. I think goat would be good too. * Cube two pounds of country style boneless ribs into 1" cubes. Sprinkle with 2 tsp of salt. In a hot pan, add 1 Tbsp of oil, and allow to get hot. Add cubed pork and sear on all sides till browned and juices have evaporated, taking approximately 15-20 minutes. Now pour your blended ingredients over the seared meat. Sprinkle on: * 1/2 tsp of cinnamon * a good pinch of saffron Stir in either 2 Tbsp of ketchup or 2 Tbsp of tomato paste with 2 tsp of sugar. Bring to a boil then reduce heat to a simmer with the lid on for at least 1 hour. Remove lid and continue to simmer, allowing sauce to thicken. The longer this cooks the better! When meat is tender, stir in 1 Tbsp of lemon juice, and possibly add more sugar to taste. Break up the pork cubes by pressing down on them with the back of a large spoon. I find this shreads them the easy way. Serve up! |
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| Notes: | I like serving this on saffron rice made with butter and onions, or with warm pittas. Also, the leftovers make a great burrito with guacamole. | ||
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