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Fesenjoon -
Persian Walnut Pomegranate and Chicken Stew

Fesenjoon - Persian Walnut Pomegranate and Chicken Stew

Ingredients: 4 skinless chicken breast 1 grated onion 1/2 Tbsp salt 4 cups grated walnuts (pulse them in a food processor) 1 litter water 600g pomegranate molasses 3 Tbsp sugar oil for frying Methods: In a pot, fry the chicken and the onion together, then remove the chicken from the pot and fry the walnuts until the oil comes out, it takes only few minutes (stir it gradually so its not stick). Add the chicken back to the pot and water, then let it cook for 45 minutes until ch

Sekanjabin (Persian Mint & Cucumber syrup)

Sekanjabin (Persian Mint & Cucumber syrup)

Syrup Ingredients: 1 Cup Sugar 1 Cup Water 2 Cups Fresh Mint Leaves 1 Tbsp apple vinegar Finish Up: 1 Cucumber (Grated) Ice Cold Water Directions: Place all the ingredients into the sauce pan and cook it on a medium heat for 10-15 minutes, then add the vinegar. After it cooled pass it throw strainer. For serving in a glass,place 6-7 tbsp of the syrup (depends on your taste), hand full of grated cucumber, ice and dilute with water. #yummy #persian #food #recipe #cooking

Persian Flooded with Rose Water and Lemon

Persian Flooded with Rose Water and Lemon

Floodeh Ingredients: 1 kg Corn flour 5 kg water Directions: Mix 1 kg corn flour with 1 kg of water, until all the corn flour are dissolved. In a big pot bring the water to a boil and add the corn flour mixture to it and cook it for half an hour. You need to stir the mixture all the time so its not stick to the bottom of the pot. While the mixture is hot place it in Floodeh maker or if you do not have it you can use the pasta machine with a narrow nozzle. Place a big bowl with

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