Fesenjan Inspired Pomegranate Meatballs Food

FESENJAN -PERSIAN STEW WITH WALNUTS AND POMEGRANATE

Steps:

• Heat a dutch oven over medium-low heat and toast the walnuts, stirring every couple minutes, until golden, roughly 10 minutes. At the same time, chop the onions and garlic. Cut the chicken ( if using) into 1 inch pieces and season with salt and pepper. Drain and rinse chickpeas if using.
• Set toasted walnuts on a plate to cool. Then place in a food processor and pulse until finely ground.
• Wipe out the Dutch oven and drizzle with a little oil and sear the chicken until golden. Set aside. Using the same pan, heat oil and butter over medium heat. Add onions and cook until soft, golden and fragrant, about 5-6 minutes. Add garlic, cook for 3-4 more minutes. When onion garlic mixture is deeply golden, add the cinnamon stick, turmeric, cinnamon, nutmeg, cumin and orange zest, and toast for 1-2 more minutes.
• Add the broth, sraping up any browned bits. Add pomegranate molasses, maple syrup, and 1 ½ teaspoons salt, the seared chicken, ground walnuts and bring to a boil, stirring.
• Cover and reduce heat to low. Simmer 45 minutes, covered, stirring every 15 mins.
• Uncover, add chickpeas, and continue simmering until the stew has thickened and reduced, 10-15 more minutes, stirring.
• Garnish with fresh pomegranate seeds and fresh parsley.
• Serve with saffron-infused basmati rice, quinoa, or Persian Rice.

FESENJAN-INSPIRED POMEGRANATE MEATBALLS

Steps:

• *Note: I didn't have enough bulgur for this recipe and substitute cracked wheat and skipped the soaking (not necessary).
• Prepare meatballs. Place bulgur in a medium bowl and pour hot water on top. Let soak for 15 minutes.
• Meanwhile, in a large bowl, combine lamb, beef, onion, walnuts, spices black pepper, salt, egg, mint, and pomegranate molasses.
• Add bulgur to meat mixture and mix. I find it best to refrigerate the meatball mixture first for at least 30 minutes before forming.
• PREHEAT oven to 350 degrees F. Line a baking sheet with parchment paper.
• With slightly damp hands form mixture into meatballs*. I used an oiled cookie scoop to help me form the meatballs.
• Place meatballs on the parchment-lined baking sheet.
• Bake for 20-25 minutes.
• Drain on paper towel then transfer the meatballs to a serving platter. I garnished them with fresh mint and a light drizzle of pomegranate molasses. If desired, serve a bowl of plain yogurt on the side to accompany the meatballs.
• *Note: if serving this as an appetizer, use 1 tablespoon of the meat mixture to form each meatball.

KHORESH FESENJAN | PERSIAN POMEGRANATE CHICKEN

Steps:

• Toast the shelled walnuts in a 350 degree F oven for 6 to 8 minutes, turning and watching closely to avoid burning the nuts. It should give off a nutty smell, that is when you will know it is golden and toasted.
• Allow the nuts to cool slightly then add them to a food processor. Give the Cuisinart about 10 quick pulses or grind for about 10 seconds. The nuts should be finely chopped but stop before nut paste forms.
• Add olive oil to the Instant pot and heat it on the saute mode for about 1 minute
• Add chopped onions and all of the spices, cook and stir for 5-7 minutes until the onions are translucent (stir constantly so to avoid sticking to the bottom of the pot)
• Add broth, chicken, pomegranate molasses, and juices
• Layer on the walnuts
• Clear our the Instant pot by pressing 'Keep warm/cancel'
• Be sure that the pressure valve is toggled to 'Sealing' (not 'Venting') and click on 'Meat/Stew' then reduce the time down to 15 minutes by clicking on the minus symbol. Lastly, click on 'meat/stew' again to get the pressure cooker started.
• The Instant pot will beep when it's done cooking. At this point, you can either sit and wait for a natural release of pressure (about 15 to 20 minutes), or do a 'quick release'. To 'quick release' turn the pressure valve to 'Vent' and wait for all of the steam to come out (about 2 minutes). In either method, wait until the red steam indicator drops down. Then it is ok to open the lid.
• Clear out the Instant Pot and select 'Saute'. Bring the stew back up to a boil and allow the extra liquid to cook off (10 to 15 minutes). Clear out the Instant pot and allow the stew to cool a bit.
• Serve on top of a bed of cooked Basmati white rice and garnish with fresh pomegranate arils.

POMEGRANATE STEW WITH CHICKEN (KHORESH FESENJAN)

Steps:

• Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

PERSIAN FESENJUN

Steps:

• Heat the olive oil in a skillet over medium heat. Cook and stir the onion until tender, and quickly brown the chicken on all sides. Remove from skillet, and set aside.
• Place the ground walnuts in the remaining oil in the skillet. Over medium heat, cook and stir 5 to 10 minutes, until lightly browned.
• Return the onion and chicken to the skillet with the walnuts, and blend in the pomegranate paste. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.