I made this on the stove top with mixed success (too dry and not as deep brown as the picture). I want to try with a 6 quart slow cooker, would I...
...need to make any adjustments to quantities or liquids? Thank yo
Recipe question for:
Iranian/Persian Fesenjoon (walnut and pomegranate dish) with Rice
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3 Comments
I haven't made cookingProf's version, but I've done my favorite fesenjan recipe in the crockpot. The night before, I did the early steps of browning the meat and softening the onion, then I put everything but the walnuts and pom molasses in the crockpot in the fridge over night. Started it in the morning, and had my husband add the nuts and molasses at lunch time. (my original recipe calls for adding these later, I'm not sure if it is really needed) All I had to do when I got home was make rice!
The one I looked up for inspiration recommends softening the onions with the walnuts and since I can't add them mid cooking, I will probably do that.
This dish is so good I can't get enough :)
How long did you cook it for? I assume it was on low?
It's one of our favorite meals. We've even got my two-year old niece hooked on this dish.