A Taste of delicious flavours

Saffron’s Role in Persian Cuisine and the Unique Charm of Joojeh Kabab

Persian cuisine is renowned for its generous use of saffron, often found in rice dishes and marinades or pretty much in most Persian dishes. Saffron imparts Joojeh Kabab with its striking yellow colour and distinctive flavour. If you have saffron on hand, this Joojeh Kabab Recipe is one of the many excellent ways to utilise it.

The term “Joojeh” means “young chicken” or “baby chicken” in Persian, emphasising the tenderness of the meat used in this recipe. Whether you choose bone-in or boneless chicken, the latter—using either breasts or thighs—is typically marinated for a minimum of 4 hours but preferably 24-48 hours then threaded onto metal skewers and grilled over charcoal for optimal flavour.

Joojeh Kabab is traditionally served with saffron rice and grilled tomatoes, as commonly seen in restaurants. Alternatively, it can be enjoyed with lavash bread and a side of Shirazi salad.

What competes with Persian Saffron Kabob?

This dish is similar to the Lebanese Shish Tawook, as both feature a yogurt-based marinade. However, Joojeh Kabab stands out with its yellow hue, thanks to saffron, grated onions, and lemon juice. In contrast, Shish Tawook has a reddish in colour from the addition of tomato paste and garlic in its marinade. If saffron is not readily available, consider trying other popular Middle Eastern chicken dishes, such as chicken shawarma or chicken doner.

The Importance of Saffron and How to Bloom It

Saffron, often called “red gold,” is a crucial ingredient in Joojeh Kabab. It imparts a unique flavor and vibrant color to the dish. There are two popular methods to bloom saffron: the hot water method and the ice method.

Grinding the Saffron

What I am about to explain is second nature to us Iranians, you will never see us use saffron strands as is. Every time I see anyone do this I immediately think, ‘You’re not letting these gorgeous golden strands work their magic and shine like they truly deserve!’

So, start by grinding the saffron threads into a fine powder using a mortar and pestle. This helps release the full flavour and colour of the saffron.

Hot Water Blooming Method

1. Place the ground saffron in a small bowl.
2. Boil the water and allow to cool down for a few minutes before submerging the powder in hot (but not boiling) water.
3. Cover the top and allow it to steep for about 10-15 minutes. The water will turn a deep yellow-orange colour.

Ice Blooming Method

1. Place the ground saffron in a small bowl.
2. Add a few ice cubes to the saffron.
3. Let it sit at room temperature until the ice melts completely. This method is believed to preserve more of the delicate aromas and flavours of the saffron.

The method you choose to use depends on how much time you have. I am often pressed for time and choose the hot water method. It is also the method I am most familiar with as I have always seen my family do it this way.

How Joojeh Kabab is Served in Iran

In Iran, Joojeh Kabab is traditionally served with saffron rice (chelow), grilled tomatoes, and a side of fresh herbs like basil, mint, and parsley. Often, it’s accompanied by a tangy yogurt Mast-o-Khiyar, Borani Esfenaj, Salad Shirazi Lavash and of course Saffron Rice with Tahdig. Kebab dishes are a significant part of Iranian culture, often enjoyed during festive occasions, family gatherings, and picnics. The ritual of grilling kabobs and sharing them with loved ones highlights the communal aspect of Persian cuisine.

I still remember my family always preparing giant tubs of marinated meat; chicken, shish and minced lamb for Koobide to be exact. Someone in the family was guaranteed to bring along the ‘Manghal’ (BBQ) and the rest was history. I still remember the taste and aroma of the meat sizzling by the sea, lake or in the heart of forests and mountains. The men grilling away and the women getting the ‘Sofre’ (table on the ground) ready with the plates, drinks and most importantly the sides.

The perfect side

Steps for this Joojeh Kabab Recipe

Ingredients

• 1 kg boneless chicken breast or thighs, cut into 2-inch pieces
• 2 large onion, grated
• 1/2 cup plain yogurt (tenderizes the meat)
• 1/4 cup fresh lemon juice (adds acidity and flavor)
• 1/4 cup olive oil (adds moisture and helps with grilling)
• 1/2 teaspoon ground saffron threads, dissolved (provides aroma and color)
• 1/2 teaspoon turmeric (enhances the flavour)
• 2 teaspoons Salt
• 2 teaspoons Pepper (this down to personal preferences, less for less spicy)
• 125g butter for basting
• Wooden or metal skewers
• Sumac to garnish

Instructions:

Prepare the Marinade: Peel and cut the onions long ways so that you end up with the onions in shreds. In a large bowl, combine the onion, yogurt, lemon juice, olive oil, bloomed saffron (using either blooming method), turmeric, salt, and pepper.

Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 4-6 hours, preferably overnight.

Prepare the Grill: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill to medium-high heat.

Skewer the Chicken: Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking (see above).

Grill the Kabobs: Place the skewers on the preheated grill. Cook for about 10-15 minutes, turning occasionally, until the chicken is fully cooked and has a nice char. melt the butter and 2 minutes before removing off the grill baste the butter continuously over the chicken.

Serve: Remove the chicken from the grill and let it rest for a few minutes. Serve with saffron rice, grilled tomatoes, fresh herbs, and a side of yogurt sauce.

Frequently Asked Questions

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Persian Saffron Rice with Tahdig
• Tavuk Döner Kebab
• Shirazi Salad
• Borani Esfenaj – Persian yogurt Dip

The post Joojeh Kabab (Persian Saffron Chicken Kabob) appeared first on PEANUTSWIRLS.

In this post, we will take a closer look at this delectable dish and explore its various components, from the crispy salmon to the flavorful ginger garlic sauce and the nutritious brown rice and vegetables.

Glowing Honey Ginger Salmon

Salmon Bowls: A Healthy and Delicious Addition to Your Diet

Salmon is an incredibly nutritious food, thanks to its high levels of omega-3 fatty acids and protein. Omega-3s are essential for heart health and brain function, and have anti-inflammatory effects that can improve joint health. Protein is important for building and repairing tissues, and can help keep you feeling full and satisfied. Additionally, salmon is a good source of vitamin D, B12, and minerals like potassium, selenium, and phosphorus.

It’s worth noting that not all salmon is created equal, and wild-caught salmon is generally considered the best option. To incorporate more salmon into your diet, there are countless ways to prepare it, from simple salads to homemade burgers. Some of the most delicious salmon dishes are quite simple, using just a few ingredients to highlight the natural flavor of the fish.

So really this Honey Ginger Salmon is a nutritional powerhouse that offers a range of health benefits. Whether you’re a seasoned salmon-lover or new to this tasty fish, there are countless ways to incorporate it into your diet and reap the benefits of its many nutritional properties.

Salmon and our family!

I make a conscious effort to include fish on our weekly menu and i must say my go to is salmon. Actually thinking about it, considering how often i make salmon, I don’t have enough salmon recipes on the blog. Yet Salmon recipes are some of the most requested recipes on my social media accounts. So I am over the moon to finally be sharing this Crispy Honey Ginger Garlic Salmon Bowl recipe. I have set the prep and cooking time for these salmon bowls as 30 minutes but really if you work fast in the kitchen then they can come together in 20 minutes.

One of the other reasons why I love this Honey Ginger Salmon, is because all the ingredients used compliment each other so well but you will read all about this shortly!

Disclaimer: In the ingredients image you will see that I have used sweet chilli sauce on the day i filmed this recipe. This is because I had ran out of honey. But the recipe card has the exact measurement of what i usually use and it is completely foolproof so enjoy the cooking process, worry free.

Crispy Honey Ginger Garlic Salmon

Honey Ginger Garlic Salmon

Honey, ginger, and garlic are three ingredients that complement each other beautifully, both in terms of taste and nutrition. The sweetness of honey balances out the spiciness of ginger and the pungent flavor of garlic, creating a deliciously complex flavor profile that is both savory and satisfying. That is exactly why this Crispy Honey Ginger Garlic Salmon Bowl is the perfect recipe.

Honey is a natural sweetener that is rich in antioxidants and has been shown to have antibacterial and anti-inflammatory properties. Ginger, meanwhile, is known for its ability to soothe the digestive system and reduce inflammation in the body. Garlic is a potent antioxidant that has been shown to have immune-boosting and heart-healthy benefits.

When combined, these three ingredients create a flavourful and healthy marinade that is perfect for these salmon bowls for a quick and easy weeknight dinner. The sweetness of the honey pairs well with the rich flavor of the salmon, while the spiciness of the ginger and the pungency of the garlic add depth and complexity to the dish.

Salmon Bowls are a favourite in Asia!

Honey Ginger Salmon is particularly popular in Asian cuisine, where honey, ginger, and garlic are commonly used in a variety of dishes. In Japan, for example, honey and soy sauce are often used to marinate salmon before grilling, while in China, ginger and garlic are commonly used in stir-fry dishes. The combination of honey, ginger, and garlic is also a popular choice in many Southeast Asian countries, where it is often used in marinades and sauces for meat and seafood dishes.

In addition to being delicious, this dish is also incredibly nutritious. Salmon is a rich source of protein, omega-3 fatty acids, and a range of vitamins and minerals, while honey, ginger, and garlic all have their own unique health benefits. When combined, they create a dish that is both flavorful and healthy, making it a perfect choice for anyone looking to eat well and feel good.

The Sticky Glaze on this Honey Ginger Salmon

Ingredients

• Fresh salmon fillet
• Honey
• Chilli Flakes
• Soy sauce
• Sesame oil
• Fresh grated ginger
• Garlic, minced
• Water
• Rice to serve
• Edamame to serve
• Olive oil

Step by Step

In a small bowl, whisk together the honey, soy sauce, fish sauce and set aside.

Pat the salmon dry after washing with kitchen towel and make sure the salmon is fully dry. This is especially important as you want the salmon to fry well. Cut the salmon into small pieces and leave the skin. Although, this is optional but i really like the skin as it is even more nutritious than the salmon itself.

Heat a skillet , add the oil and once hot fry the salmon skin side down. Only flip to the other side once golden and crispy. Once the salmon is fully crispy remove from the pan and set aside on a plate to prepare the sauce.

Add the sauce and water to the skillet and cook for a few minutes until it starts to bubble and slightly thickens. Then add the salmon pieces one by one back into the pan and coat each piece in the sauce dan allow to thicken for about 5 minutes.

Serve on a bed of cooked rice and dress with the salmon, sauce and cooked edamame beans.

Frequently Asked Questions

Must Try Salmon Bowls!

If you do make this recipe, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all

This is the best place to reach me, and I’d love to hear from you.

Love, Nelly

Recipes You Must Try

• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• How to Make the Perfect Crispy Roasted Potatoes
• Caramelised Cabbage and Leek Turkish Borek
• One Pot Super Simple Mac and Cheese
• Vegan Kimchi Jjigae
• Kimchi Fried Eggs With Rice
• Vegan Black Bean Tacos
• Vegan Kimchi

The post Crispy Honey Ginger Garlic Salmon Bowl appeared first on PEANUTSWIRLS.

If you’re looking for a satisfying, healthy, and colorful mix of vegetables and spices, together with your dose of lentils, then you should definitely try this Dal Tadka dish to warm you up this winter. I’ve tasted dal made from my Pakistani and Bengali friends, each of which make it in such unique and tasty ways. What I like to do, is capture the best of every dal I’ve tasted to put the best version together with an added twist of my own.

Personally, we love our dal to be super thick and creamy, without the use of cream, to get that added texture in your plate and to warm the soul. Also, serving it topped with fresh coriander and a side of garlic naan bread is my absolute favorite!

Sensational Dangerously Good Dal Recipe!

Creamy, dreamy bowl of goodness. Thats all I can say about this one

There are some recipes which are really really delicious but not really good for our health, in the long run; so no don’t get me wrong this is not one of those recipes, this is healthy, you can’t get enough of it. So thats it I have called it dangerously good.

The Ghee that goes into the Tadka which then goes into the dal, with the garlic coriander butter, preferably freshly baked naan on the side, makes it truly sensational.

So I hope you try my Sensational, dangerously good dal recipe with no limits and definitely no judgment.

Follow your heart (and your taste buds) and choose Dal Tadka!

The Secret to Lentils and Dal Tadka

I know most of us have a soft spot for fast food, but that satisfaction we get only lasts for a short time, while healthier options, like lentils, satisfy you for so much longer, and actually carry benefits that you’ll reap over time.

Lentils are a secret superfood, they might be tiny but don’t let their size fool you. They’re crammed with protein, essential nutrients, and vitamins.

Tomatoes, fresh coriander, chili, garlic, and onions are a great source of vitamin C and are loaded with antioxidants which, let’s face it, we all could do with as many of those in our bodies as possible!

The aromatic mixture of ginger, turmeric, cumin seeds, and coriander seeds are all highly beneficial.

So, don’t look any further, take care of your body and satisfy your hunger by choosing to make Dal Tadka for you and your family, and make an occasion out of it! Enjoy it and thank me later .

Spiced Lentils!

What is Dal Tadka?

Dal, known as Dahl or Daal, is a Hindi word that means “to split.” It’s a collective term for pulses: lentils, peas, chickpeas, kidney beans, etc. It’s also used to describe the stew-like dishes that feature the pulses.

While Tadka or Tarka refers to the Indian cooking technique in which whole or broken spices are roasted in ghee or oil in order to release their essential oils, thus making their flavor more aromatic.

How to Best Use Whole Spices

There are two ways you can go about your spices when it comes to making dal.

If you want to go all out for your dinner guests or simply, have a bit more time, I highly recommend pouring your whole spices, before use, into a heated pan. Once the spices are heated, grind them down into powder before adding the oil. They are now ready for your Tadka mixture. This elevates and accentuates the flavors and gives that added kick you’ve been looking for. You’ll be able to taste each flavor as it rolls on your tongue!

Of course, if you are the type of person who doesn’t like to add that extra punch of spiciness of wholegrain spices, I still recommend you use the fresh grains instead and grind them into powder so you don’t miss out on the aroma before adding them to your dal tadka recipe.

Tips for the Best Dal Tadka Recipe

Use an oil that can stand high temperatures or simply use ghee, since the spices need to be cooked at high temperature in order to properly release their essential oils.

Undoubtedly, you need a pan that is relatively deep to make Tadka, in order to prevent your food from running over out of the pan when it boils.

Rinse the lentils under cold running water to get rid of all the debris.

A lentil Dal recipe doesn’t always have tomatoes but whenever tomatoes are added, this gives it more depth of flavour, a bit of tart, rather than sweetness.

Keep in mind that you may have to adjust the cooking time depending on the type of lentils used!

This recipe is very healthy, made up of lentils, fresh herbs, and spices. Be careful though, its taste is so moreish and addictive, you’ll end up consuming much more garlic butter naan, so if you’re watching what you eat, portion beforehand.

Frequently Asked Questions

Ingredients

For the Dal you’ll need:

• Turmeric
• Garam masala
• Sea salt
• Coriander seeds
• Cumin seeds
• Ghee
• Ginger
• Red lentils
• onion
• Tomatoes
• Sugar
• Water

To serve

• Fresh coriander
• Lemon

Follow these steps to prepare Dal Tadka

First, in a pot, toss the finely chopped onions in 2 tbsp. of ghee and stir-fry for 2-3 minutes until translucent.

Now, add the spices, turmeric, garam masala, sea salt, 1 tsp coriander seeds, 1 tsp cumin seeds and 3 pieces of 1″ ginger cubes. Stir together and cook for 1-2 minutes.

Finally, add washed red lentils with 8 cups of water. Stir well and simmer at medium-high temperature for 45 mins to 1 hour. Stir from time to time to avoid burning.

Note: Add your chopped tomatoes and 1tbsp of sugar to get the tanginess of the tomatoes.

Meanwhile, in a separate pan, melt the rest of the ghee and add 1 finger sized ginger chopped finely, 1 large red chilli chopped and garlic. Add the remaining spices, 1 tsp of cumin seeds and 1 tsp coriander seeds. Fry altogether until aromatic.

Once your dal is cooked, add your spices mix on top of the dal to cook together.

Last but not least, garnish with chopped fresh coriander, serve with pita bread. Don’t forget to add lemon juice and enjoy!

Hope you’ll like this recipe and add it into your upcoming meal plans!

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Other Vegan recipes to try

• Roasted Vegetables Couscous Salad
• Persian Dill and Fava Bean Stew
• Roasted aubergine, Corn, Avocado Pesto Pasta Salad
• Kuru Fasülye – Turkish White Bean Stew

The post Simple Dal Tadka with Extra Garlic and Chilli appeared first on PEANUTSWIRLS.

Well what if i told you that is possible with this 30 minute curry recipe which is so quick and easy. All you need to do is sauté the usual base with chicken, spices, add a couple of cans of chopped tomatoes, some cream to make it creamy and a little more vegetables.

You’ll have to boil some rice of course and warm up some readily bought naan but other than that you’ll have a very happy family with this quick curry recipe and you will save yourself the money and extra calories by not opting for takeout food.

I used green beans here but I can imagine spinach to be lovely substitute.

The post Creamy Chicken and Green Beans Curry appeared first on PEANUTSWIRLS.

It’s all thanks to their mamas! Their talented mamas put a lot of effort in and I know for a fact, they make them in huge batches, enough the last the entire month!

Scrumptiously tasty meat samosas!

What makes Simple Classic Meat Samosas so special?

I was so inspired by the thought of making a large enough batch to last a whole month, and with my strong pregnancy cravings at that time, I followed in the footsteps of these mamas and did the exact same. A few months after giving birth, I went all out and made 113 Simple Classic Meat Samosas in total!

It took almost 6 hours to wrap the samosas and I wasn’t slow at all. I did get up a few times to tend to my baby though!

I made so many, I gave a lot out to family members. With Ramadan just around the corner, I certainly plan to make more and more and give food out to neighbors, which I am so excited about! That’s another thing that makes Ramadan so special to me, my mum instilled the love of giving food out to neighbors, friends and family in us, from a very young age, and I get so much joy out of doing this!

Tops Tips on making Meat Samosas

Feel free to cut the potatoes in small cubes and fry them with the meat filing mixture.

You can also do the same with the peas, instead of boiling them, fry them with the meat filling mixture right at the end.

I have included the exact quantities I used when I made the 113 samosas in one go and also a recipe that includes the lesser quantity for a smaller batch. For the lesser quantity, then all the ingredients will be added to your pot and cooked there. Do not boil the potatoes and peas ahead of time, instead, once the meat is cooked with the onions and spices, add the cubed potatoes, cook for 5 minutes, add the peas and cook for another 5 minutes until there is no excess liquid in the samosa filling.

Defrosting the peas ahead of time will help when using the lesser quantity recipe.

The perfect snack and appetizer

Ingredients

• Onions
• Minced Lamb
• Tomatoes
• Peas
• Potatoes
• Filo pastry
• Coriander
• Black Pepper
• Cumin
• Arabic spices
• Coriander powder
• Chilli powder
• Salt
• Bay leaves
• Curry leaves
• Cinnamon sticks
• Ghee

Ingredients for a lesser quantity

These ingredients make 35-40 samosas, depending on the size of your dough cutter:

• 1 large onion chopped
• 500g minced lamb
• 2 tomatoes roughly chopped
• 1 cup peas
• 2-3 large potatoes cubed (If you like more potatoes then go for 3)
• 3 packs of ready rolled filo pastry
• 1 cup of chopped coriander (3 parts coriander and 1 parsley)
• 2 teaspoons black pepper
• 1 teaspoon cumin
• 3 teaspoons Arabic spices
• 2 teaspoons coriander powder
• 1 teaspoon chilli powder
• 2 teaspoons salt
• 3 bay leaves
• 3 curry leaves
• 1 large cinnamon stick
• 3 tablespoons ghee

Step by Step to make your Meat Samosas

Start by frying the onions in ghee and once golden, add the meat and all the spices. Fry together until the meat is well browned and aromatic. Also, ensure that there is no excess water.

Add the chopped tomatoes to the filling the fry together for 3-4 minutes before adding the peas and fry for another 3 minutes before taking the mixture off the heat.

Once the filling is taken off the heat, add the chopped herbs and mix to combine.

Choose a clean surface, sprinkle plain flour and cut the filo dough into strips. Using a roller, roll out the dough and using a round bowl (size depends on your liking) cut the dough into circles. Scoop some mixture into the centre of each circle and bring the two edges together and seal by pressing the dough together.

Using a fork, press down on the half circle edge of the samosas to make marks.

Brush the top with egg yolk wash and place in the oven to bake on medium heat until golden. If you choose to fry them, you can skip this step and the egg yolk wash is not needed.

If the dough starts to stick to the surface that you’re working on, or the roller, then sprinkle more flour before rolling the dough.

Make mint chutney, or sprinkle dried mint on yogurt to enjoy alongside the samosas!

The perfect snack to fill your table

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

More recipes to explore

• Glazed Lamb Chops
• Sumac Chicken with Pan Fried Butter Tomatoes
• Warming Vegan Kimchi Jjigae
• Tahchin – Persian Saffron Rice with Chicken
• Kuku Sibzamini – Persian Boiled Potato Patties

The post Simple Classic Meat Samosas appeared first on PEANUTSWIRLS.

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The beautiful dish is one the oldest and most authentic persian dishes. This dish actually originates from my part of the world in Iran, the north right under the Caspian sea also known as Gilan province. This recipe is one that has been made in my family for decades and my grandmother, who is also named after the province Gilan, is an absolute master at perfecting this dish. Her talents have therefore passed onto my amazing mum who has helped me measure everything and create this recipe step by step for Peanutswirls.

Don’t be fooled by the colour of this dish, I don’t think I have personally seen anything like it and the initial reaction for anyone who sees it for the first time is ‘oh wow a black/brown stew’, but when they try it they always follow it up with ‘wow I wasn’t expecting that’.

The Walnut

To break it down, it has a few of the most nutritiously valued ingredients. The base of the sauce is made with completely ground walnuts, a lot of walnuts, no lumps and pumps, no graininess. After speaking to a few Iranian foodies we all agreed the fact that it is extremely frustrating when this dish is by non Iranian chefs or content creators and the texture is always grainy because the walnut hasn’t grinned enough. Back in the olden days this would be done with a very large mortar and pestle and they would get it to become super smooth. In today’s day and age however, with so many food processors on the market we have no excuse, it just has to be done right.

The Molasses Farm

The second most important component of this dish is the molasses. Now lets speak about pomegranate molasses, the truth is that this dish traditionally is not made with pure pomegranate molasses. Till this day, once a year my mum is sent her portion of molasses from Iran. A distant aunt of hers cooks this molasses from scratch on her farm where she has endless pomegranate and sour plum trees. She has other fruit trees too and the fruit of those trees are also used in the process of cooking this molasses but she has never given her full secret away. I personally visited her farm with my mum ervery year when she would go to pick up her 1kg of molasses. Yes she cooks in tons, the entire city and the surrounding region shop from her, her molasses travels the whole world all the way t the US and Australia and almost every year her molasses is sold out before she has even started the process of cooking it.
The most beautiful part of this process is that this now very old lady has over 10 children and many many grandchildren, who travel to her every year to help her make the molasses, it takes days to prepare and many days to cook drain etc. so it becomes a big family affair but most importantly a way to create wonderful memories.
In the western world feel free to purchase the best quality pomegranate molasses to use for this recipe. Something as pure as possible with at least sugar as possible.

How much Molasses should I use?

In this recipe I used the homemade molasses I mentioned above, so of course it is a lot more concentrated and darker in colour. A shop purchased molasses will not give you the same result, a higher quantity will certainly have to be used. Start by using 1/4 of a cup, wait for the Fesenjan to boil for at least 10 minutes before deciding whether to add more pomogranate molasses. As the longer the stew boils the darker it will become in colour.
Note – The final colour of the Fesenjan will always depend on the amount and the quality of the pomegranate molasses used. You should aim for a colour ranging from a dark brown to black line mine in the photographs.

The post Fesenjan – Persian Walnut and Pomegranate stew appeared first on PEANUTSWIRLS.

Like I often do with Indian curries, I added yogurt to get the desired thickness. However, when I taste tested it, I really felt like It needed something more and that was the slight sweetness that coconut milk gives, and that’s why you will find that there’s a tablespoon of honey in the recipe. You can always substitute the honey for brown sugar.

After adding the sweetness it very much needed, I felt that I still wasn’t completely satisfied and that’s when I added the soy sauce. Now this is completely optional but I really believe it made a difference.

The final outcome – I honestly cannot tell you how much it felt like I was having a coconut curry, it had the right level of sweetness, minus the smell of coconut and lets just say all parties had full and happy tummies that night.

The post 30 Minute Creamy Turmeric Chicken Vegetables and Rice appeared first on PEANUTSWIRLS.