Easiest Way to Prepare Speedy FESENJOON (WALNUTS-POMEGRANATES STEW)

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Before you jump to FESENJOON (WALNUTS-POMEGRANATES STEW) recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

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Eggs, believe it or not, can be really great at dealing with depression. Just make sure that you do not throw away the yolk. The yolk is the most crucial part of the egg in terms of helping elevate your mood. Eggs, specifically the yolks, are loaded with B vitamins. B vitamins can really help you raise your mood. This is because they help in bettering the function of your neural transmitters, the parts of your brain that dictate your mood. Consume an egg and cheer up!

Now you know that junk food isn't necessarily what you should eat when you are wanting to help your moods get better. Test out these tips instead!

We hope you got insight from reading it, now let's go back to fesenjoon (walnuts-pomegranates stew) recipe. You can have fesenjoon (walnuts-pomegranates stew) using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare FESENJOON (WALNUTS-POMEGRANATES STEW):

1. You need 2 cups (400 ml) of fresh walnuts.
2. Provide 2 cups of warm water.
3. Get 500 g of hard tofu.
4. Take 1 of large onion.
5. Use 4 cloves of garlic.
6. Prepare 5 of saffron threads.
7. Get 6 tbs of pomegranate molasses.
8. Provide 2 tbs of olive flaxseed oil.
9. Provide 1 tbs of ground black pepper.
10. Take 1 tsp of turmeric powder.
11. Take 1 tsp of cumin.
12. You need 1 tsp of ground cardamom.
13. Take 1 tsp of ground cinnamon.
14. Prepare 1/2 tsp of salt.

Instructions to make FESENJOON (WALNUTS-POMEGRANATES STEW):

1. On a heated wok, toast the walnuts on low heat for 10 minutes. Allow to cool completely, then process in a food processor until a smooth paste is formed..
2. Finely slice the tofu, sprinkle with salt and a half teaspoon of the black pepper. Heat a wok, add oil and stir fry the tofu turning each sides for 8 minutes. Set aside..
3. Cut onions into smaller sizes, add some water and pulse in a blender until purée. Pour the purée in a clean wok, cover the lid and allow to cook for 4 minutes on high heat. Dice garlic and stir in for additional 2 minutes..
4. Add the walnut paste, turmeric, black pepper, cumin, cardamom, cinnamon, pomegranate molasses and 2 cups warm water. Stir until they’re well incorporated, cover lid and bring to boil for 5 minutes. Reduce heat to low, leave the lid partially covered and allow to simmer for 50 minutes and stirring after every 20 minutes..
5. Add the reserved browned tofu and stir to combine, continue simmering for another 10 minutes. Meanwhile, add a quarter cup warm to the saffron thread and allow to sit for 15 minutes. Then pour the saffron thread and water into the wok and stir in. Allow to simmer for additional 5 minutes..

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