Fesenjan

Tariq Al-GhamdiCozinheiro

Ingredientes

• 4 chicken breasts, or a whole chicken
  4 breast
• 1/2 cup pomegranate molasses
  0.5 cup
• 500 grams walnuts or 1 cup tahini
  500 grams
• 1 tablespoon ground cardamom
  1 tablespoon
• 1/2 teaspoon ground cloves
  0.5 teaspoon
• 2 tablespoons olive oil
  2 tablespoon
• 1 teaspoon salt
  1 teaspoon
• 1 teaspoon sugar
  1 teaspoon
• Açafrão
  0

Passos

1. 1

   Boil the chicken first, then drain and set the chicken broth aside.

   Utensílios necessários:

   Panela

   recipe.minutes
2. 2

   Fry the chicken in the fat for a bit, and add the chicken broth that we set aside earlier.

   Utensílios necessários:

   Frigideira

   recipe.minutes
3. 3

   Add the pomegranate molasses and stir until well combined.

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4. 4

   Add the sugar and salt to achieve a sweet and sour taste.

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5. 5

   Soak the saffron for a quarter of an hour and add it along with the cardamom and cloves.

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6. 6

   Grate the walnut meat finely so it dissolves quickly or substitute with tahini.

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7. 7

   Let it simmer on low heat until the mixture is thick and well combined.

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Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Açafrãopor 100g

Energia300 kcal

Proteínas10 g

Gordura Total5 g

Carboidratos60 g

Fibra Alimentar20 g

Açúcares Totais2 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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