u/loki2002

Iranian food is so flavorful I had to try something else. I don't own a pressure cooker and they scare me a little so I adapted a recipe I found. I may have not used enough water as mine is not as soupy as versions I have seen online but it tastes great.

I don't own a pressure cooker and frankly they scare me a little so I adapted a recipe I found. I may have not used enough water because it is not as soupy I have seen versions online but it taste fantastic.

This is the recipe I used:

**Ingredients**

2 pounds carrots (about 10 medium), peeled and julienned

Vegetable oil or butter

1 ½ pounds cross rib roast or any similar roast, cut into 2 inch chunks

½ large onion, diced medium

1 tsp turmeric powder

Black pepper, to taste

3 cups water

1 large onion, thinly sliced and fried to golden brown

2 TBSP tomato paste

8 ounces pitted prunes

Kosher salt, to taste

2 TBSP lemon juice

**Directions**

Peel and julienne the carrots

Heat 2 TBSP vegetable oil or butter in a large skillet over medium heat. Add the carrots, cover the skillet and cook for 15 minutes, or until tender but firm. Stir 2-3 times.

Remove the carrots from the skillet, set aside.

In the same skillet add 3 TBSP oil and fry the sliced onion to golden brown.

Add 2 TBSP tomato paste to the fried onions and saute for 5 minutes over low heat until aromatic. Add the cooked carrots back in the skillet and set aside until the meat is cooked.

Meanwhile add beef, turmeric powder, ground black pepper, water, and the diced onion to a 4-6QT pot. Bring to a boil, cover, and saute over low until meat is fork tender.

Add the meat to the large skillet with carrots and onion mixture.

Add 1 tsp kosher salt, 1-1 ½ cups of the broth from cooking the meat, lemon juice and prunes to the skillet. Bring it to a boil.

Cover the skillet, reduce the heat to medium low and cook for 45 minutes to 1 hour, or until the sauce is reduced and thickened.

Serve.

This is the recipe I followed:

**Ingredients**

1 2/3 large yellow onion sliced thin and fried golden brown

3 pounds skinless chicken drumsticks or thighs (6-8 pieces)

10 ounces chopped walnuts

¼ cup cold water

10 ounces pomegranate concentrate

Kosher salt, to taste

Black pepper, to taste

Pomegranate seeds for garnish

**Directions**

Add walnuts to a food processor and process until it turns to a tan-colored paste.

With the food processor running add ¼ cup cold water through the feed chute. Continue processing until the paste becomes uniformly beige in color.

Fry the sliced onions with vegetable oil in a 6-Qt stockpot until golden brown. Remove from the pot.

Add chicken to the same stockpot and top it with the fried onions.

Spoon the walnut paste evenly over the fried onions. Sprinkle with salt and pepper.

Drizzle the pomegranate concentrate over all the ingredients.

Bring to a boil over medium heat. The pomegranate concentrate tends to stick and burn fairly quickly so avoid high heat.

Reduce the heat to medium low, cover the pot and simmer for 15 minutes.

Now reduce the heat to low and simmer covered for an additional 1 hour 15 minutes, or until the sauce is thickened and the chicken is fork tender. Stir every 15 minutes or so to make sure the sauce does not stick to the pot. If at the end of this time period the sauce has not thickened enough, leave the pot uncovered for about 10 minutes on low heat for a thicker sauce.

Transfer the Fesenjan to a serving dish and sprinkle some pomegranate seeds on top as garnish.