Badaam E Fesenjun
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 medium Onions, thinly sliced, for carmelization 1 stick butter or 8 T ghee (if salted butter, adjust added salt to a lower amount) 1/4 C chopped Garlic1 lb bag of Walnuts1.5 - 2 C Chicken Broth1/4 C Pomegranate Molasses1/4 C HoneyPinch to 1 tsp Salt
In a large cast iron skillet or dutch oven, carmelize 6 thinly sliced medium Onions in 1 stick butter (do not let them burn or they will make your sauce bitter). Add 1/4 C chopped Garlic and allow it to brown. Combine 1 lb bag of Walnuts with 1.5 - 2 C Chicken Broth in the blender and puree until it is fine and smooth. Add resulting walnut butter to cooking pan. Stir in 1/4 C Pomegranate Molasses and 1/4 C honey and salt to taste. Simmer on lowest setting for up to an hour stirring every 5-10 minutes. Do not let the bottom of the pan burn. The sauce will turn almost black and should be the consistency of warmed peanut butter.
Serving Size: Makes between 6 half-cup and 12 quarter-cup servings. Recipe nutrition values reflect 6 half-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MIMICHELLEY.
Serving Size: Makes between 6 half-cup and 12 quarter-cup servings. Recipe nutrition values reflect 6 half-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MIMICHELLEY.
Nutritional Info Amount Per Serving
- Calories: 625.4
- Total Fat: 49.5 g
- Cholesterol: 31.9 mg
- Sodium: 266.6 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 5.4 g
- Protein: 10.2 g
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