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Khoresht Fesenjan

cookingwithmarki's picture
This is a wonderful stew made with walnuts, pomegranate molasses and meatballs. You can also make Khoresht Fesenjan with chicken or duck for elegant gatherings
Ingredients
For the meatballs
  Ground beef 1 Pound
  Onion 1 Large (rinsed in cold water)
  Kosher salt 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Garlic 2 Teaspoon, mince (Optional)
  Ginger slice 1 Medium (Optional)
  Koobideh seasoning 1⁄2 Teaspoon (Optional)
For the khoresht
  Onion 1 Medium, dice
  Walnuts 2 Cup (32 tbs), chop
  Pepper 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Sugar 1 Tablespoon (Optional)
  Pomegranate molasses 7 Tablespoon
  Water 6 Cup (96 tbs)
  Grape seed oil 3 Tablespoon
Directions

GETTING READY
1. Mince the garlic, dice the onions and keep it aside in a bowl
2. In a food processor chop the walnuts, and once it’s finely ground transfer it in a bowl.
3. Add the onions, garlic and ginger in the food processor and process until you get a paste like consistency.

MAKING
4. In a medium size bowl combine, beef, onion mixture and the kosher salt, turmeric, black pepper and koobideh seasoning.
5. Mix all the ingredients well; the meatball mixture should be very pliable.
6. One done, make small meatballs and place it in a plate.
7. In a large pan arrange the meatballs and brown the meatballs for 3-4 minutes on medium.
8. In another pan on medium heat, sauté the onions in grape seed oil until they begin to brown.
9. Once the meatballs are done turn of the heat and let it rest.
10. Once the onions have browned add the turmeric and stir, add the meatballs along with the juice.
11. Stir gently until all the meatballs is coated with the onions and turmeric, add the ground walnuts, salt, pepper, stir well.
12. Add the water and stir everything, turn the heat to medium high and cover with a cracked lid and boil for 30 minutes, stir frequently.
13. After 30 minutes turn the heat to medium and simmer for 20 minutes with a cracked lid.
14. After 20 minutes add 7 tablespoon of pomegranate molasses, stir and taste it and adjust the sweetness, add the sugar and turn the heat down to medium low.
15. Cover the pan and cook for 1-3 hours, stir after one and half hour.
16. During the last 15 minutes, preheat the oven at 200 degree oven.
17. Place the pan in the oven so that it remains hot until serving time.

SERVING
18. Serve the khoresht fesenjan along with steamed white rice.

NOTE
You can cook the meatballs for further 1 and half hour if you like, so in total 3 hours should be fine.

Ensure you use 100 % pure pomegranate molasses.

Things You Will Need
fring pan

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Iranian
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Stew
Ingredient: 
Ground Meat
Preparation Time: 
60 Minutes
Cook Time: 
210 Minutes
Ready In: 
0 Minutes
Servings: 
6
Subtitle: 
Pomegranate and Walnut Stew with Meatballs

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