This is a rich and complicated dish, not for the faint of heart, but for the brave, for the sure, for those who care about family meals, about socialising with friends around a table heavy with nature’s bounty. A great dish to warm a wintry day.
In Iran, this is a staple, I am told, and is known as Khoresht fesenjan with chelow. We can call it Persian pomegranate and walnut stew with rice.
There are 22 steps and 22 pictures in this recipe reppic (epic recipe in pictures) to make this hearty meal with the unusual pomegranate tang.
Approximate time 1 hour 20 minutes: 10 minutes preparation, 1 hour 10 minutes cooking.
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