“Delightful Persian Snack: Gluten-Free Khoresht-e-Fesenjan Served on a Bed of Crispy Rice”
Discover this delightful gluten-free Persian snack recipe, Khoresht-e-Fesenjan served on a bed of crispy rice. Enjoy the rich flavors and mouthwatering aroma with this easy-to-prepare dish perfect for dinner parties or casual get-togethers.
Allergens
Nuts (walnuts)
Ingredients
- 1. 400 grams walnuts, soaked overnight and drained 2. 200 grams pomegranate paste 3. 3 medium onions, chopped 4. 4 cloves garlic, minced 5. 2 tablespoons vegetable oil 6. 1 cup Basmati rice, rinsed 7. Salt and pepper, to taste 8. 1/4 teaspoon saffron threads, crushed (optional) 9. Fresh cilantro, for garnish
Instructions
- In a food processor, blend the walnuts until they form a fine paste. Set aside.
- In a large pot, heat the vegetable oil over medium heat. Add onions and garlic, sautéing until golden brown.
- Stir in the pomegranate paste, followed by the walnut paste. Cook for 10 minutes, stirring occasionally to avoid burning. Season with salt and pepper to taste.
- Rinse the Basmati rice under cold water, then cook according to package instructions. Once cooked, fluff with a fork and let it cool slightly.
- Gently warm the khoresht e fesenjan sauce and serve it over the bed of crispy rice. If desired, sprinkle with saffron threads before serving. Garnish with fresh cilantro leaves.
Chef’s Insight
The combination of walnut and pomegranate paste creates a unique, rich flavor profile that complements the aromatic onions and garlic perfectly.
Notes
For a more authentic experience, serve the dish with Persian flatbread and a side of yogurt.