Having access to products from international foods is much easier these days.
Here is a simple recipe for ready to cook Persian Stew Sauces.
Canned Fesenjoon (Walnuts & Pomegranate molasses)
if you are vegetarian you could warm up these sauces and serve over white rice.
-
Otherwise dice an onion and fry in some oil. When the onions start to fry, add crushed garlic and stir until is yellow.
-
Cut chicken in cubes and fry them in the pot with the onion and garlic. Add seasoning (salt, pepper, turmeric and a pinch of TS* saffron). Heat on low, let them cook for 30 minutes.
-
Once chicken is cooked, canned fesenjoon sauce and leave them on low heat for another 10 minutes.
-
Serve over white Persian steamed rice (to know how to cook Persian steamed rice please check our blog).
Canned Ghormesabzi, Celery and Gheyme bademjoon
- Dice one or two small onions and fry in some oil. When the onions start to fry, add crushed garlic and stir until is yellow.
- Cut meat preferably lamb in cubes and fry them in the pot with fried onion and garlic. Add seasoning (salt, pepper, turmeric and a pinch of TS* saffron). Heat on low, let them cook for 40/45 minutes.
- Once meat is cooked, add your chosen canned sauce (named above) and leave in low heat for 10 minute.
-
Serve over white Persian steamed rice (to know how to cook Persian steamed rice please check our blog).
Enjoy