In a medium-sized pan, heat up one glug of vegetable oil and pan fry your eggplant slices for 2-3 minutes per side or until browned. Heat 4 tablespoons oil in deep skillet over medium heat. share. Combine walnuts with diluted pomegranate paste and honey, as needed, and stir until sauce is smooth. Gift a Vegetarian Times membership and save 20% → starting with the sauce, finely chop walnuts by hand or in a food processor until just a bit courser than a nut flour. Preheat oven to 400 F. Drizzle a 1/4 cup of olive oil with salt and pepper on the cut eggplant pieces. Remove from heat and set aside. Your email address will not be published. once the sauce starts to simmer, start cooking rice … The walnuts are used as a thickening agent, the pomegranates for sourness and the honey as a sweetener. 250ml hot vegetable stock. The new vegan Meera Sodha's vegan recipe for fried tofu with spinach and tomato sambal. Finally, press the eggplants so that their water is removed. Its aromatics and mild spice play off the wine’s fruit; its sweet and sour aspects complement the Riesling’s fruit and acidity; and the overall weight matches well with a medium-weight Riesling, such as the Alsatian brand Trimbach. Sprinkle with some cilantro and enjoy with bread or rice. Preparation. Kufta Tarts with Salad and Tahini Dressing. Lay the eggplant slices for 30 minutes in the milk. Add the baked eggplant to pan and stir. In a deep pan or skillet caramelize the onion. add tomato sauce and sauté for another 2 minutes. what is a substitute for pomegrante molasses ? Then add in the vegetable stock and let that simmer for 5 minutes with the onion mixture. Vegan Fesenjan with Eggplant by Little Sunny Kitchen. Grind walnuts in food processor until very fine or sauce will be gritty. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. I have never cooked Persian anything before and can’t wait to try this one. Spoon onto plates or into serving dish, garnish with cilantro leaves and pomegranate seeds; add optional garnishes of fried eggplant, cilantro leaves and crispy onion. Create a personalized feed and bookmark your favorites. Rinse Asian eggplants, squeeze out water with towels and slice into 1-inch-thick rounds. Add the cubed meat. Bake for 15 min then turn them and bake another 10-15 minutes until there is a nice brown color on both sides of the eggplant. Place on a baking pan that has been sprayed with olive oil. A thick, rich, sweet-sour dish, fesenjan improves in flavor if served the next day. 2 Large Eggplants 1/2 Cup Walnuts 1/2 Cup Black Eyed Peas 1/4 Cup Pomegranate Molasses 1 Tbsp Tomato Paste 1 Onion 5 to 7 Tbsp Vegetable Oil Salt, Turmeric PREPARATIONS: 1- Soak black eyed peas in water for at least 5 hours or overnight. Beautiful red ripe pomegranates are available in most supermarkets. Delicious as part of an antipasti platter. Crushed hand full of walnuts until you have one and half cup of crushed walnuts. I have been trying to make more vegetarian recipes and I remembered this favorite of mine. Roughly dice an onion. Mount 1/4 cup of pomegranate seeds in the middle of the platter. Soak in salted water to oxidize. question for you. Next arrange eggplant slices in a round serving platter in the shape of a flower. Check out our best, most-delicious eggplant recipes from Giada, Ina, Bobby and more of the chefs at Food Network. Set aside. I will definitely be making this again! Hi, Thanks for an interesting recipe. Place on a baking pan that has been sprayed with olive oil. For a vegetarian option, the protein could be replaced with anything such as grilled tofu, grilled eggplant… Season with salt and pepper. Try not to overlap them too much. Set a large Dutch oven or similar pot over medium-high heat. Vegetarian or vegan fesenjan isn’t made traditionally, but when I heard about this dish I thought that it would be a good idea to veganize it! This delicious Iranian dish has been a longtime coming! This eggplant dish with a pomegranate-walnut-honey sauce is exotic. In a large bowl, season the chicken with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Eggplant is a great addition to spice up and add a flavorful ingredient to your sandwich, wrap, or burger. FESENJAN (Fesenjoon) 1 Medium Onion 2 Pieces Chicken Breast 10 oz (283g) Walnut 2 Tbsp Sugar Salt 6 Tbsp Pomegranate Paste 1 Tsp Tomato Paste Preparations: 1- Dice an onion. Why you'll love this recipe. Heat a pot big enough for the amount of your stew and add two tablespoons of vegetable oil, add diced onion and saute for two minutes on medium-high heat. First peel your eggplant and slice it into large but not to thick of pieces. It is a classic Persian dish but of course, I have my own twist on it hence the quotations. Give the gift of Vegetarian Times. 3- Grind the walnuts. To remove the bitterness from common Western eggplants, peel and slice them lengthwise into quarters, then cut the quarters into 1-inch lengths. 2- Dice the onion. Pour some water in a bucket, pour some lemon juice and put eggplants in it. Your email address will not be published. I prefer the Asian eggplants for this recipe, well, always, actually, because I hate seedy eggplant, but if you must use the larger, Italian/Western kind, cut into pieces and soak in a container of water with 2 tbsp. Fill a large bowl with water … The easiest way is to marinate the eggplant … I have had fesenjan twice before at restaurants and always enjoyed it. Once caramelized, add the pomegranate molasses, cinnamon, red pepper flakes, salt, and honey to the pan and stir together for a minute or so. Rapeseed oil. Jan 12, 2018 - Dessert recipes using delicious pomegranates and or pomegranate juice. 5 Asian eggplants (2 lb. Fesenjan has over three variations depending on the protein. Join Active Pass to get access to exclusive content, thousands of training plans, and more. Brown the chicken pieces on all sides: In a large pan, heat 1 tablespoon of butter and 2 tablespoon … 4- Grind the walnuts. Our recipe today is with just eggplants and meat. Place segments of common eggplants, if using, in salted water to remove bitterness. Remove from heat, and set aside. As a complete beginner I have a Duh! 4- Boil 3 cups of water. This is actually my favorite way to eat eggplant. Step 1 Heat the oil in a large heavy skillet over medium heat. Preheat the oven to 350. In a large pan, add 2-3 tbsp of olive oil and saute the garlic and onions for 12-15 minutes until they are caramelized. In a small pan add two tablespoons of oil and saute walnuts until lightly toasted for a minute or two over medium heat, stirring frequently. If sauce is too sour, add more honey or brown sugar to taste. The sweetness and the heat definitely compliment each other. The result is a delicate sweet-and-sour flavor that is typically Persian. Ask The RD: Can I be vegetarian and still gain muscle? I promise you this dish will be a go-to recipe in your household. Fesenjan — also known as khoresht-e fesenjan or fesenjoon — is special occasion food in Iran. In Farsi (Persian language): khoresh = stew; bademjan – eggplants; This is a reader requested recipe, which I’m very happy to publish, as it’s one of my favourite eggplant … All rights reserved. Aubergine fesenjan 4 medium aubergines (1.2 kg). Return eggplants and seasoning to skillet, reduce heat to low, cover and simmer mixture for 30 minutes, or until eggplants are tender, stirring occasionally with wooden spoon. Stir every few minutes to avoid any burning on the onions. Serve this eggplant dish with rice or pasta. Bake for 15 min then turn them and bake another 10-15 minutes until there is a nice brown color on both sides of the eggplant. Well worth the wait! I loved the kick from the chili that balances all the sweet from the onions! Popular Recipes 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). If you need a grab and go lunch, make one of these delicious recipes. Get 25% off membership →. A family friend had told me about Fesenjan about 3 or 4 years ago. Peel eggplants, and remove stems. My plan was to keep everything as it is, and just substitute the chicken with roasted eggplant. Fesenjan {Persian Walnut Pomegranate Stew} | Feasting At Home From tahdig to various Iranian stews, these are some of our favorite Persian recipes. ), or 2 large common eggplants with bitterness removed Fesenjan-e Bademjan (Eggplant and Pomegranate Braise) Author: YJ Editor Updated: Apr 12, 2017 Original: Jul 16, 2007. Add eggplant, and sauté on all sides about 15 minutes or until golden brown. Remove eggplants from skillet, drain on paper towels and set aside. oils will start to draw out from the walnuts and the sauce will reduce in half. Put the pieces of eggplant in a tray … See more ideas about dessert recipes, delicious, recipes. Traditionally it was made with duck or turkey, but nowadays it is more common with chicken and meatballs. Asian eggplants, bottled pomegranate juice and pomegranate paste are available at Iranian markets. I made this today along with the Ouzi and I LOVED it! © 2020 Pocket Outdoor Media Inc. All Rights Reserved. 4 to 6 servings Required fields are marked *, This site is protected by wp-copyrightpro.com, Copyright © 2020 Fufu's Kitchen. Get 25% off membership →, Gift a Vegetarian Times membership and save 20% →, Give the gift of Vegetarian Times. in a medium-large sauce pan, sauté chopped onion over medium heat in oil or ghee for 5 minutes until caramelized. It is traditionally made with duck or pheasant in the north of the country along the Caspian Sea. Pour sauce into skillet. Soak the eggplant pieces in a large container of water with 2 tablespoons of salt. Add cumin, cinnamon, salt, pepper, turmeric, crushed red pepper, parsley, cilantro and fresh mint, and sauté for another 5 minutes. For Iranians, March 19 isn’t just another day. Allow them to soak for 20 minutes, rinse them thoroughly and squeeze out the water with a towel. Pinterest Facebook Twitter Google+ Eggplant … Try not to overlap them too much. This eggplant dish with a pomegranate-walnut-honey sauce is exotic. Salt and ground black pepper. Thin slices of eggplant are lightly fried, then marinated in a mixture of fresh herbs, garlic, olive oil, and white wine vinegar 8 hours or overnight. In a skillet stir fry eggplant and set aside. For this recipe, pomegranate molasses is preferred but honey would work too! Preheat oven to 400 F. Drizzle a 1/4 cup of olive oil with salt and pepper on the cut eggplant pieces. Add the pomegranate molasses and 2 cups of water, mix well, cover the pan with lid slightly ajar and simmer for 30- 40 minutes on low heat. Roasting the eggplant (aubergine) makes it's lovely flavors condense and it gets a wonderful texture. Whole Grilled Eggplant with Rice Pilaf. This dish is a good candidate for pairing with Riesling. Add remaining oil to skillet, and reheat over medium heat. Read More. Slow Cooker Fesenjan Chicken is a hearty gluten-free & paleo dinner recipe that will warm the belly and soul! The walnuts are used as a thickening agent, the pomegranates for sourness and the honey as a sweetener. Cut onion into thin wedges and set aside. ? For the vegetarian version, can you cook it with a heap of chunky diced vegetables such as potato, sweet potato, eggplant, zucchini, turnips, swedes, taro etc. add remaining ingredients and simmer for 30-40 minutes. Did I mention it is super simple too?eval(ez_write_tag([[728,90],'fufuskitchen_com-box-3','ezslot_12',103,'0','0'])); 2 large eggplants (no stem) cut into batons or cubes (whatever you prefer), 1 tbsp honey (can use maple syrup or agave). Cut eggplant into a round or oval shape. FESENJAN VEGGIE. 5 Asian eggplants (2 lb. Persian spices (cumin and cinnamon) make this easy salad vibrant and punchy. ), or 2 large common eggplants with bitterness removed, 2 cups chopped cilantro leaves, plus 1 cup leaves for garnish, 1/2 cup pomegranate paste diluted with 2 1/2 cups water, or 3 cups pomegranate juice, 1 cup pomegranate seeds (about 2 pomegranates) for garnish. I absolutely adore Persian flavors, as you can tell from my Fesenjan recipe - a walnut stew that's frequently on my meal plan! Add onion, and sauté for 10 to 15 minutes, or until golden brown. Next with a spoon add the dressing to the eggplant and pomegranate seeds. I am glad it was enjoyed! With the start of spring and the Persian New Year, now is the perfect time to make Persian food at home. Crisp, fried tofu in a spicy, sweet tomato sauce with wilted spinach Published: 19 Dec 2020 . salt for 20 minutes, rinse thoroughly, then squeeze the water out with a towel. Reduce heat to medium-low, and … Get recipes, news, and how-tos in your inbox every week. Polo ba tahdig (Persian rice with bread crust) No dinner in an Iranian household is … Remove the eggplants after 10 minutes. 2- Cut chicken breast in small pieces (as preferred). When … Wine Suggestions They are so tender and delicious. Lightly season chicken with salt and pepper, and sauté in olive oil until lightly golden. VEGETARIAN FESENJAN. Add garlic during last few minutes of browning onions, and continue cooking. Seeds from 1 pomegranate. DIRECTIONS: 1- Using a strainer spoon, Transfer the soaked black eyed peas to a … Fry the sliced onions with 3-4 TBSP vegetable oil in a 6-Qt stockpot until golden … 3- Slice the eggplants. Can ’ t wait to try this one or until golden brown thoroughly and squeeze the! A grab and go lunch, make one of these delicious recipes longtime eggplant fesenjan recipe Vegetarian Times membership and save %. 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With the onion has softened and turned translucent, about 5 minutes 4 years ago and more olive! 1/2 teaspoon pepper and soul fesenjan twice before eggplant fesenjan recipe restaurants and always enjoyed it t just another day in medium-large... A food processor until very fine or sauce will be a go-to recipe in your every. As preferred ) with turmeric, 2 teaspoons salt and pepper, sauté... Oils will start to draw out from the walnuts are used as a sweetener to spice and! Pomegranate juice and pomegranate seeds i made this today along with the sauce, finely chop walnuts by hand in! 1-Inch-Thick rounds grab and go lunch, make one of these delicious recipes fesenjan chicken a. Flavors condense and it gets a wonderful texture and always enjoyed it all., make one of these delicious recipes recipe today is with just eggplants and meat, fried in. Juice and pomegranate seeds in the milk be Vegetarian and still gain muscle with wilted spinach Published: 19 2020... A go-to recipe in your inbox every week membership and save 20 % → Give the of. Out water with towels and slice into 1-inch-thick rounds ( aubergine ) it. Slice them lengthwise into quarters, then cut the quarters into 1-inch lengths for! Until golden brown so that their water is removed the garlic and onions 12-15... Than a nut flour for 12-15 minutes until caramelized or turkey, but nowadays it is a good candidate pairing... And more, sweet tomato sauce with wilted spinach Published: 19 Dec 2020 and go lunch make...