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In oranges and pear: Fesenjan

But what, is it necessary to sculpt kufta or any other products from the stuffing? After all, there are a lot of examples in world culinary, when minced meat is fried as is and then cooked together with the sauce, becoming part of it?
There is such a dish in my repertoire, it is called Fesenjan. Usually it is cooked with pomegranate rather than orange sauce, and much more often cooked with poultry than with lamb. Here in the late autumn, when the turkey poultry, hatching in the spring, will already see the first snow – it’s time for turkey fesenjan. After all, walnuts are good at this time, and pomegranates are full of juice!

But, than to talk about the traditional method of cooking fesenjan, let’s better tell you about the variation that I myself came up with for you.

In a large, spacious and deep frying pan, begin to fry the onions and the celery stalk, cut into cubes. It is better to fry on a mixture of ghee and olive oil (I generally like this mixture because of its rich aroma and good culinary properties – it does not burn, does not foam, but behaves very decently!). During frying, you can add a few cloves of garlic whole, in this form it will be quite appropriate.

The onion should be gilded, and it will be very right to add spices at this moment: turmeric, black pepper, quite a bit of cinnamon, cloves, ground cumin, a little cardamom and red hot pepper. Stir the spices, let them show their smell and put the meat in a pan, cut into about a centimeter cubes.

Actually, meat is usually cut much smaller in Fesenjan, but I wanted to do just that and now you will understand why.

After the meat is lightly browned, pour half a bottle of white wine onto the pan, and after the alcohol has evaporated from the wine, add the pear to the pan, cut into a cube the same size as the meat. Yes, pear and meat! Unusual? And you try, what an interesting combination this is! Moreover, it’s worth a try if only to properly salt the prepared dish.

You know, in principle, one could put out like this for about forty minutes and serve a very laconic version of this dish where the main ingredients will be meat and pear. Here there will be quite soft, pastel tones of tastes and, perhaps, with a glass of white wine this would make a wonderful romantic dinner. But no one will say that we have something oriental, and, moreover, Fesenjan!

Need more nuts! Soak them in boiling water ahead of time, change the boiling water at least once, so that you can peel the nuts. Calcine clean, blanched nuts in the oven at a low temperature so that they crackle again and gain a rich aroma. Crush the nuts and sprinkle them evenly over the pan, pouring orange juice.

Add fire, wait until it boils, and straighten the balance of sour and sweet zest prepared in advance according to the previous recipe.

Everything is almost ready, but let it stand, let the tastes of such different ingredients enrich each other, and the sauce will become quite thick. Then serve our original pear and oranges fesenjan to a good reclining pilaf.
Carcass the meat, turn on the light!
You can, of course, serve the rice separately, and the sauce separately, so that everyone already mixes in his plate, as it suits him.
Carcass the meat, turn on the light!
Do you know what? Next time I will try to cook the same, but without meat at all, which I will replace with boiled chickpeas. It should be very, very interesting!

Pour the orange juice into a cauldron, stir, let it boil, remove the foam, add salt and try. Most likely, while it is quite sour due to orange juice. Lower the zest in parts and after a while we try – the caramelized zest should straighten the taste to a pleasant sweet and sour. Usually, zest from about two oranges leaves me, and the rest is perfectly stored in a tightly sealed jar until the next time – this is an excellent spice!

In the resulting sauce, lower the kuft. Of course, it is most convenient to use a wide copper stewpan here, so that the kufta is placed in one row and is almost completely covered with sauce. It does not matter that the sauce is still liquid, it will thicken over time. And the time to prepare the kyufta to that wonderful state that we are talking about will go away in order – two hours, or even three. Well, let it stand in the oven – it awaits the guests and our wonderful mood, to serve it as the main dish of a gala dinner, to serve it with a gentle violin song, with candles lit.

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