Recipe for cooking fesanjan stew with carrots and saffron
Fesanjan stew is one of those stews that can be slightly changed in terms of taste when cooking. In this article, we have used carrots in the recipe of Fesanjan. We hope you enjoy.
ingredients :
- Walnuts (minced) = 250 grams
- Onion (small) = 1 pcs
- Carrots (grated) = 2 pcs
- Saffron levigated = 1/2 teaspoon
- Pomegranate paste = 1 tablespoon jam
- Minced meat = 500 g
- Lemon juice = 1/4 cup
- Sugar = 3Soupspoons
- Oil = the amount needed
- Salt and pepper = the amount needed
Instruction :
First, grate the onion finely And put it on the heat inside the dish So that the water evaporates completely, then add a little oil And we fry it well, now we add walnuts to it and fry it.
After a while, add the finely chopped carrots and fry again. Add 4 cups of water to the stew And after it boils, we soften the flame to cook the food
Cook pomegranate paste with a little oil And we add saffron and spices to it And we let the stew fit a little.
Dissolve the lemon juice and sugar completely and add it to the stew.
Knead the minced meat well Add a little salt and pepper And we make it into small balls and fry them in very hot oil And in the last 15 minutes of cooking, add it to the food.
Fesanjan stew tips with carrots and saffron:
The amount of pickle or sweetness of this stew depends on your taste
You can also use tomato paste or plum paste instead of pomegranate paste
If you like, add it to the chicken stew and remove the meat
Use as little oil as possible to fry as little as possible, as this stew is naturally fatty!
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