Badaam E Fesenjun

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Badaam E Fesenjun calories by ingredient


Introduction

Persian walnut and pomegranate stew traditionally served over grilled chicken and rice. Persian walnut and pomegranate stew traditionally served over grilled chicken and rice.
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 Garlic
    1 lb bag of Walnuts
    1.5 - 2 C Chicken Broth
    1/4 C Pomegranate Molasses
    1/4 C Honey
    Pinch to 1 tsp Salt

Tips

Burned onions will make your sauce bitter. Carmelization is a long, time-consuming process, but it can be done overnight in a slow cooker set on low for 3 hours without a lid but only if it will default to a warming function after 3 hours. However, it will make your house smell like carmelized onions for a few hours. Leaving the lid on will result in disintegrated onion soup, which can still be used, but is not as flavorful or sweet. If you use the resulting onion soup for this recipe, omit the chicken broth and use it to whip the walnut butter, then increase the amount of honey. This recipe uses traditional methods and is extremely flavorful and rich, but it takes a long time to prepare, it's addictive, and its very high in calories and fat. One can adjust the recipe to lower the calorie content by halving the fat and honey and switching to 1 C 100% unsweetened pomegranate juice from 1/4 C pomegranate molasses, but the taste will change and cooking time will increase in order to reduce the sauce to the correct consistency.


Directions

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.