Freshly Prepared Persian Meals Recipe
Make Freshly Prepared Persian Meals Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Saffron Rice
Khoresht-e Fesenjan (Walnut & Pomegranate Stew)
Sabzi Khordan (Fresh Herb Plate) & Accompaniments
Method
Saffron Rice
- 1
Soak and prepare rice
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Place the rinsed rice in a bowl and cover with 2 cups of cold water and 1/2 teaspoon salt. Soak for 30 minutes, then drain in a fine-mesh sieve.
- 2
Bloom saffron
Place saffron threads in a small bowl with 2 tablespoons of hot (not boiling) water. Let steep 5–10 minutes to release color and aroma.
- 3
Par-cook rice
Bring a large pot of water to a rolling boil (use plentiful water, like pasta method) and add 1/2 teaspoon salt. Add the drained rice and cook, stirring once, for 5–6 minutes until grains are al dente (they should have a slight bite). Drain rice well in a sieve.
- 4
Steam rice
Return the empty pot to medium heat and add butter and oil to melt. Using the back of a spoon, create a shallow mound in the center of the pot and spoon in the par-cooked rice, piling it into the center to help form a crust (tahdig) if desired. Sprinkle the saffron water evenly over the top and drizzle 1–2 tablespoons of the melted butter around the sides. Cover the pot with a lid wrapped in a clean kitchen towel (to catch condensation) and reduce heat to very low. Steam for 30–35 minutes without lifting the lid. After steaming, gently fluff rice with a fork and transfer to a serving platter.
Khoresht-e Fesenjan (Walnut & Pomegranate Stew)
- 5
Prepare walnuts
Grind the walnuts in a food processor to a fine, sandy texture. Do not over-process into a paste; you want a thick paste-like base but with some texture.
- 6
Brown the onion and season chicken
Heat 2 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Add the chopped onion and sauté 6–8 minutes until translucent and beginning to brown. While the onion cooks, cut chicken into large bite-sized pieces (if using thighs, leave whole or halved). Sprinkle the chicken with 1/2 teaspoon turmeric, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Push the onion to the side and add the chicken pieces to the pan, browning them lightly for 3–4 minutes on each side (they do not need to be cooked through).
- 7
Add walnuts and liquid
Pour the ground walnuts into the pan with the onion and chicken. Stir to combine and toast the walnut slightly for 2–3 minutes to release oils. Slowly add 2 cups of chicken stock (or water), stirring constantly to incorporate the walnuts into the liquid. The mixture will thicken as the walnuts absorb liquid.
- 8
Simmer and balance flavors
Bring the stew to a gentle simmer, then reduce heat to low and cover partially. Simmer 45–60 minutes, stirring occasionally to prevent sticking. As it simmers, the sauce will darken and thicken. Add 3 tablespoons pomegranate molasses, 1 teaspoon sugar, and the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste after 10–15 minutes and adjust sweetness or acidity—add more pomegranate molasses for tang and depth, or a touch more sugar if too tart. If sauce becomes too thick, add small amounts of water or stock to reach a thick, spoonable consistency.
- 9
Finish and rest
When chicken is tender and sauce is rich and glossy (after total 60–75 minutes of cooking from start), remove from heat and let rest 10 minutes for flavors to meld. Transfer chicken and sauce to a serving dish and garnish with a few toasted walnut halves if desired.
Sabzi Khordan (Fresh Herb Plate) & Accompaniments
- 10
Prepare herbs and vegetables
Wash all fresh herbs (parsley, cilantro, mint) and green onions thoroughly and pat dry or spin in a salad spinner. Trim root ends of green onions. Arrange the herbs in small bunches on a platter. Halve the radishes and place them alongside the herbs. Cut the lemon into wedges.
- 11
Warm flatbread and serve
Lightly warm flatbread in a dry skillet for 30–60 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Serve the warm saffron rice and Fesenjan stew alongside the herb platter and lemon wedges. Use the herbs, radishes, and green onions to accompany bites of rice and stew; squeeze lemon over as desired.