Fasanjan Stew - BeeaaB - MayFit

Cook time in 2 hours

Servings 4 Person

Point: 24

BeeaaB

Khorsht Fasanjan is one of the popular and ideal dishes for parties. This food is an energetic and nutritious meal, rich in protein and essential fats such as omega-3 and omega-6. Also, it is a good source of phosphorus, manganese and copper.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Fasanjan Stew and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Chicken, broilers or fryers, light meat, meat only, cooked, stewed280 gr

Pomegranate paste2 Tbsp (18 gr)

Nuts, walnuts, ground220 gr

Sugars, granulated7 Tbsp (56 gr)

Salt, table1 tsp (4 gr)

Spices, turmeric, ground0.5 tsp (1 gr)

Spices, saffron0.2 gr

Oil, olive, salad or cooking6 Tbsp (36 gr)

Onions, yellow, stir-fried64 gr

cooking method

First, put 4 tablespoons (24 grams) of olive oil in a suitable container on low heat. Finely chop 100 grams of onion and add half of it to the oil. Fry a little until the onion is soft. Then we add 350 grams of chicken, which we cut into desired sizes, along with half a teaspoon (1 gram) of turmeric to the onion and fry it a little. Then we add a little water and 0.2 grams of saffron and half a teaspoon (2 grams) of salt and let the chicken cook on low heat. When cooking chicken, the less water we add and the milder the heat, the better the taste of the chicken. If needed, we can put a flame spreader under the pot so that the chicken cooks with little water without sinking. Then, in another pot, roast 220 grams of ground walnut kernels on low heat for 10 minutes until its raw taste is obtained. During this time, we must stir the walnuts regularly. Then we add water and let the walnuts cook with half a teaspoon (2 grams) of salt until the oil separates and floats on top of the water. At this moment, we add the chickens and let it cook for another half hour. After that, add 2 tablespoons (18 grams) of pomegranate paste, 7 tablespoons (56 grams) of white sugar and 40 grams of water and wait for it to cook on a low heat until it melts. During this time, we fry the other half of the onion in 2 tablespoons (12 grams) of olive oil until it becomes crispy, and in the last 10 minutes, we add the hot onion to the stew.