My family likes to eat this sugar candy in the evening with a freshly brewed cup of Persian tea. Simple ingredients, easy to make, just the right amount of sweetness. A must-try dessert!
Khoreshteh Fesenjoon is one of the most popular and hearty of all Persian stews. It is made with ground walnuts, pomegranate molasses and chicken – an unusual but delicious combination that blends tart and sweet flavors for an exotic treat. Best served with saffron basmati rice topped or on top of tadeegh (crispy rice). A family favorite!
Pomegranate Molassas (Robb-e-Anar) is a tart flavored thick syrup made from concentrated pomegranate juice and often combined with sugar and fresh lemon juice. It is most widely used for making fesenjoon stew (chicken and ground walnuts). Pomegranate Molasses can also be used as a beverage flavoring – simply add one tablespoon of molassas plus one tablespoon of sugar to a glass of still or sparkling water. Add a shot of vodka and a slice of lime for a delicious and refreshing cocktail!
You can purchase pomegranate molassas from any Persian, middle eastern or ethnic store. Or buy online from Sadaf priced at $2-$5 per bottle.
This refreshing appetizer is easy to make and only requires a few ingredients. You can double or triple the recipe for a large party or scale it down for a quick snack. Use it as a dip for veggies (baby carrots, zucchini, celery stalks and radishes), spread on top of grilled pita bread for a delicious appetizer or add to the dinner table for the perfect side dish. My family loves to use mast-o-kheeyar as a dip for potato chips!
Combine all ingredients together. Serve in small bowl.
Fresh mint leaves
Plain yogurt (I prefer 3.5% or 4% fat, though you could use 1% or fat-free as well)