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Fesenjan

by Anjoman
£2.37
From My Persian Kitchen. For a better stew thickness, you can stir some flour with oil and add it to your Fesenjan … Origin of Fesenjān.  chill and reheat on the hob, adding a glass or two of water to loosen it. . According to Thomasina Mier’s, who put it better than I ever could: “Richly sweet, subtly sour, with a satisfying depth of flavour from ground walnuts: fesenjan is a tempting Persian stew traditionally eaten during the winter solstice. My first attempt at a Lamb Fesenjan, inspired by trying the dish in a Persian restaurant in London, was a sticky and very sweet mixture which bore little resemblance to the dish I’d enjoyed. in order to cook the stew,  . According to Thomasina Mier’s, who put it better than I ever could: “Richly sweet, subtly sour, with a satisfying depth of flavour from ground walnuts: fesenjan is a tempting Persian stew traditionally eaten during the winter solstice. Depending on the region, the meat can be red meat or a bird meat like chicken, cut up or meatball.  It’s easy to say most of the Iranian cuisine is made from rice and stew, and we call it Chelo-Khoresht. Daily Goals.