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Khoresh-e Fesenjan Masterclass
Intro to Khoresh-e Fesenjan
Course Intro (0:39)
Ingredients (6:19)
Special Persian Ingredients (3:35)
Useful Equipment for Persian Cooking
Pots and pans (4:50)
Knives (3:10)
Other Equipment Part One (2:30)
Other Equipment Part Two (2:59)
Persian Cooking Basics
Crush the walnuts (0:59)
Finely chopping onions (3:04)
Searing the chicken and caramelising the onion (2:09)
Starting the stew (2:10)
Preparing Persian Saffron Rice
Parboiling the Rice (3:07)
Steaming the Rice for making Rice Tahdig (3:01)
Steaming the Rice for making Bread Tahdig (2:46)
Adding the Finishing Touches to Khoresh-e Fesenjan and Serving
Adding the pomegranate molasses (2:31)
Serving Khoresh-e Fesenjan (5:32)
Arranging the Rice (2:35)
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Searing the chicken and caramelising the onion
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