{"id":532,"date":"2012-03-16T19:12:16","date_gmt":"2012-03-17T02:12:16","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=532"},"modified":"2012-07-15T12:14:06","modified_gmt":"2012-07-15T19:14:06","slug":"fesenjan-sabzi-polow-persian-pomegranate-walnut-stew-herb-rice","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/fesenjan-sabzi-polow-persian-pomegranate-walnut-stew-herb-rice\/","title":{"rendered":"Fesenjan & Sabzi Polow (Persian Pomegranate Walnut Stew & Herb Rice)"},"content":{"rendered":"
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A few years ago, I had this pomegranate walnut stew at a Persian restaurant and I thought WOW. Of course, the next step was to try and make it. So I fussed around online and put together a recipe a couple of years back. Unfortunately I have no idea which actual recipe it was based on. For the Sabzi Polow, I cheated this time around. It is generally made similar to biryani: you cook the rice part way and then layer it with other stuff and continue cooking. Here is a great recipe<\/a>. But we already had\u00a0a lot of cooked basmati just waiting in the fridge and I was tired, so I improvised. I’ve actually faked biryani this way too and it was good!<\/p>\n

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Fesenjan<\/strong><\/p>\n

1 tablespoon oil
\n1 onion thinly sliced
\n1 cup walnuts
\n1\/2 cup Trader Joe’s Pomegranate Glaze
\n2 cups water
\nSalt
\n2 tablespoons sugar
\nSoy or wheat strips or gilled\/fried eggplant.<\/p>\n

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  1. Heat oil in a medium sauce pan and saute onions over medium heat.<\/li>\n
  2. Grind walnuts to a powder in a food processor and add to onions.<\/li>\n
  3. Stir for a few minutes until they brown a little and then add the Pomegranate Glaze and water.<\/li>\n
  4. Cook down for about 20-30 minutes so that the oil in the walnut separates out some.<\/li>\n
  5. Serve over any soy or wheat strips or grilled\/fried eggplant.<\/li>\n<\/ol>\n

    Sabzi Polow<\/strong><\/p>\n

    3 cups cooked basmati rice [OR cook basmati rice in salt until it is almost done]
    \n1\/3 cup finely chopped cilantro
    \n1\/3 cup finely chopped mint
    \n1\/3 cup finely chopped dill
    \nSalt
    \n2 tablespoons oil<\/p>\n

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    1. Mix together the cooked rice, herbs, quite a bit of salt (rice really soaks it up), and a little water so it isn’t super dry.<\/li>\n
    2. Heat oil in a medium sauce pan over medium heat.<\/li>\n
    3. Add rice mixture and cover and cook over medium heat for 15 minutes.<\/li>\n
    4. Lower heat a little and cook for another 15-20 minutes. The bottom should have a nice crust.<\/li>\n
    5. Put a plate over the pan and flip over so that the rice comes out in one piece with a nice coating of crusty rice.<\/li>\n<\/ol>\n
      A few notes about this recipe:<\/span><\/div>\n
      <\/div>\n
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