Ingredients with Measurements:
- 1 lb ground lamb
- 1 onion, finely chopped
- 1 cup walnuts, ground
- 2 cups pomegranate juice
- 2 tbsp sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 tsp cumin
- 1 tbsp olive oil
- Wooden skewers
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. In a large bowl, mix together ground lamb, onion, salt, black pepper, cinnamon, turmeric, and cumin.
2. Divide the mixture into 8 portions and shape them into long, thin kebabs around wooden skewers.
3. Heat the grill or grill pan over medium-high heat.
4. Brush the kebabs with olive oil and grill for 8-10 minutes, turning occasionally, until cooked through and slightly charred.
5. While the kebabs are cooking, make the fesenjan sauce. In a food processor or blender, grind the walnuts until they are finely ground.
6. In a saucepan, combine the ground walnuts, pomegranate juice, sugar, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until the sauce has thickened.
7. Serve the kebabs hot with the fesenjan sauce drizzled over the top.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Fesenjan sauce: simmer
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 38g
- Carbohydrates: 19g
- Protein: 27g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of lamb.
- Almonds or pistachios can be used instead of walnuts.
- Cranberry juice or cherry juice can be used instead of pomegranate juice.
Variations:
- Add diced dried apricots or prunes to the fesenjan sauce for a sweeter flavor.
- Serve the kebabs with a side of rice pilaf or grilled vegetables.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Make the fesenjan sauce ahead of time and reheat it before serving.
- If the kebabs are sticking to the grill, brush them with more olive oil.
Storage instructions:
- Store any leftover kebabs and fesenjan sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kebabs in the microwave or oven until heated through.
- Reheat the fesenjan sauce on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the kebabs on a bed of rice or with a side of grilled vegetables.
- Drizzle the fesenjan sauce over the kebabs and sprinkle with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Serve with a side of rice pilaf or grilled vegetables.
- Pair with a glass of red wine, such as a Shiraz or Cabernet Sauvignon.
Suggested side dishes:
- Rice pilaf
- Grilled vegetables, such as zucchini, eggplant, or bell peppers
Troubleshooting advice:
- If the fesenjan sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the kebabs are falling apart on the grill, try shaping them around two skewers instead of one.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftover kebabs and fesenjan sauce in separate airtight containers in the refrigerator for up to 3 days.
Food history:
- Fesenjan is a traditional Persian dish made with ground walnuts and pomegranate juice. It is often served with chicken or lamb.
Flavor profiles:
- The kebabs are savory and slightly spicy, while the fesenjan sauce is sweet and tangy with a nutty flavor from the ground walnuts.
Serving suggestions:
- Serve the kebabs and fesenjan sauce on a platter with a side of rice pilaf and grilled vegetables for a complete meal.
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Region: Persian