Fesenjan – Tocanita persana cu rodii – Persian stew with pomegranates
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Tocanita cea mai eleganta din bucataria iraniana,la care a fost nevoie sa fac vreo cateva substitutii. Inainte de a le enumera,sa va spun ca aceasta este tocanita mea de suflet,soacra mea obisnuia sa mi-o faca. Aromele inconfundabile o fac sa fie o mancare unica.
Acum ,sa vedem ce am substituit: am folosit pui in loc de rata si migdale in loc de nuci. Nu am avut suc de rodii,dar am avut niste lavashak din rodii si m-am gandit ca daca il inmoi in apa calduta obtin chiar un concentrat de rodii. Si chiar asa a si fost.
Ingrediente:
1 ceapa mare,taiata cubulete
50 grame de migdale macinate
1 lingurita curcuma
1 fasie de rodii uscate sau suc de rodii sau concentrat de rodii
sare ,piper
Optional: 2 vinete mici,taiate feliii rotunde
Fasia de rodii se pune int-un pahar cu apa calduta ca sa obtinem sucul.
Se pun feliile de vinete intr-o tava in care s-a pus cam o lingura de ulei si se dau la cuptor. Se taie pieptul de pui in bucati uniforme de 1 cm.Se rumenesc pe ambele parti.
Se infierbanta uleiul si se adauga ceapa. Cand incepe sa se caleasca se adauga migdalele macinate si curcuma. Se prajesc un minut dupa care se adauga bucatile de pui. Cand devin toate albe se adauga sucul de rodii.
Se mai tine pe foc inca 5-10 minute si se opreste focul. Se adauga bucatile de vinete si se serveste cu orez cu sofran (o cana de orez,o cana si jumatate de apa si sofran).
Fesenjan
The most delicious and exquisite Iranian stew,which brings back the nicesc memories,my mother-in-law used to make it for me. I had to replace the duck with chicken,the walnuts with almonds and since I had no pomegranate juice or concentrate,I melted a fruit leather made from the same fruit.
Ingredients:
1 chicken breast
1 big onion,chopped
50 gr grounded almonds
1 teaspoon turmeric
1 fruit leather or pomegranate juice or concentrate
salt,pepper
Optional: 2 small eggplants,cut in round slices – usually not added
Place de fruit leather in a glass with warm water and put aside.
Put the eggplant slices in an oiled baking pan.Turn when browned on one side.
Cut the washed chicken breast in 1 cm cubes and brown on all sides.
Heat up oil in a saucepan,add the onion and when golden add the almonds and turmeric. Fry for about one minute,stirring and add the chicken pieces. When all turn white,add the pomegranate juice.
Boil for another 5-10 minutes and turn off. Add the eggplant slices and serve with saffron rice (one cup rice, one and half cup water and saffron).
10 comentarii
Licuta Marin
Mmm, tare bine suna!!!Cred ca e delicioasa!Pup!
Corina
Foarte interesanta papica ta! Trebuie incercata:) Pupici
Anonymous
Bonsoir,
Un fassanjan avec des aubergines se fait au nord de l’Iran (gilan) cela devient un motanjan – voilà le nom de cette sauce.
bonne soirée
artemisanahita@gmail.com
Emily
super delicios! Imi place la nebunie combinatia :*
seara frumoasa draga mea!
Mitinita
Licuta,combinatia nuci si rodie este foarte interesanta.Pupici
Mitinita
Corina,o sa-ti placa!Puszi
Mitinita
Bonsoir,so that’s why it wasn’t that weird for me to put eggplants in it,too familiar with Gilan food. Have a great week.
Mitinita
Emily,e tare tare buna!:)Pup
Nami | Just One Cookbook
I don’t get to eat Iranian food so often. In fact I probably tried 2 times in my life. This is wonderful that I learned how to make delicious stew! Turmeric is a beautiful spice and it’s interesting you put pomegranate juice!
Mitinita
Nami,you have to try their kebabs! Iranians have some very interesting combinations,like this one here,but all so tasty.