Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lamb fesenjan- lamb with pomegranate walnut sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". The only ingredient that might be a little unusual is the pomegranate molasses. You can make your own with pomegranate juice (see our recipe for.

To begin with this particular recipe, we have to first prepare a few components. You can have lamb fesenjan- lamb with pomegranate walnut sauce using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce:

1. Prepare 1/4 cup olive oil
2. Get 1 Onion, Sliced
3. Get 2 lb Lamb, cut into 1" cubes
4. Take 1/4 cup Pomegranate Syrup
5. Prepare 1 1/2 cup Chicken Stock
6. Prepare 1 cup Fresh whole pomegranate seeds
7. Prepare 2 cup Walnuts, chopped
8. Take 1 tbsp plus 1 teaspoon sugar
9. Prepare 1 tsp Black pepper
10. Make ready 1 tbsp kosher salt
11. Prepare 1/2 tsp Cinnamon
12. Prepare 1/4 tsp Tumeric
13. Make ready 1/2 tsp Cardamon, ground
14. Take 2 tbsp Lemon Juice

Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Hi Friends - Today we make a classic Persian dish named "Fesenjan" (خورشت فسنجان) , also spelled as "Fesenjoon". This is a Pomegranate and Walnut Stew. Fesenjan is special occasion food in Iran.

Instructions to make Lamb Fesenjan- Lamb with Pomegranate Walnut Sauce:

1. Simmer on low and allow to cook for about 25 minutes.
2. In large frying pan, saute onions in olive oil. Once onions begin to brown add lamb cubes.
3. In the meantime, prepare pomegranate sauce by combining chicken stock, pomegranate syrup, walnuts, and sugar in saucepan over low heat. Let simmer for 10 minutes.
4. Once lamb is done simmering, drain fat and juices. Add spices and mix well. Allow to simmer for 10 minutes.
5. Cut pomegranate into quartered pieces. Submerge each piece in a bowl of cool water and dislodge seeds by hand. The seeds will fall to bottom, and the skins will float. Skim the skin from the surface and strain the water.
6. Add pomegranate sauce and fresh pomegranate seeds allow to cook on low for about 10 minutes.
7. Serve immediately with brown rice. Sprinkle toasted walnuts on top for garnish.
8. Enjoy! Recipe adapted from about.com Middle Eastern Recipes

It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. Fesenjan — also known as khoresht-e fesenjan or fesenjoon — is special occasion food in Iran. Cubed lamb or meatballs are sometimes used instead of poultry. Pomegranate syrup is pomegranate juice mixed in with sugar and then slowly reduced down into a Most other fesenjan recipes do require this browning step. A classic Moghul lamb dish with walnuts.

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