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How to make Fesenjoon (Fesenjan) by chef Ariana Bundy

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  • سپاس! با دوستان خود به اشتراك بگذاريد!

    شما اين ويدئو را نپسنديديد! از بازخوردتان سپاسگزاريم

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Published
This recipe can be found in Ariana's latest cookbook 'Pomegranates & Roses: my Persian family recipes' (Simon & Schuster UK)
http://amzn.to/LZj3TT
Cooking tip: please try and use only Persian/Iranian brands of pomegranate paste/molasses . Brands from other countries tend to be sweeter hence the end result will not be the same.
This is a quick method but you can leave it to stew for longer if you have the time. Gold leaf is optional, it just give the murky color of the stew a lift!
Music by Shahram Nazeri & Hamid Motebassem
دسته بندی
خوراک - تغذیه
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