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Fesanjoon (pomegranate stew with walnuts and cardamom)
One tasty tradition during Tu B'Shevat is to hold a seder. I'd never heard of a Tu B'Shevat seder until I read about it online earlier this year.
It's similar to a Pesach seder, in that we drink four cups of wine and prepare a special meal. Unlike a Pesach seder, we don't have to upend the entire house, cleaning out every last crumb of chametz. We can enjoy allll the bread we want.
It's common to eat first fruits of the spring season during the seder. Of them, pomegranates are my favorite. I learned of fesanjoon, a Persian pomegranate stew with walnuts, chicken, and cardamom, during a vegetarian cooking class I took years ago. Below is my version. The key to making this work is to let it simmer long enough for the walnut oils to blend smoothly.
Fesanjoon
(Persian pomegranate stew with soy chicken and cardamom)
(Persian pomegranate stew with soy chicken and cardamom)
3 T grapeseed oil
1 large onion, chopped
1 lb soy chicken, seitan, or other firm protein
8 oz mushrooms, sliced
1/2 c pomegranate paste (Sadaf is a good brand)
2 c water
1 1/2 c walnuts, ground finely (grind fresh, whole walnuts--you need the oil)
several grinds sea salt
several grinds pepper
sugar to taste (2 T to start)
1/4 t saffron, powdered (powder it right before you add it)
1/4 t cardamom (I've used 1/2 tsp with great results)
Optional: 1 t cardamom seed pods
1. In a soup pot, heat the grapeseed oil. When heated, add the chopped onions, and fry until transparent, not brown.
2. Add the seitan (soy chicken, etc.) and brown slightly.
3. Add the mushrooms and brown slightly.
4. Add the walnut powder and stir together with the seitan and onion.
5. Combine the pomegranate paste and water, then add to the pot.
6. Bring to a boil, then lower to a slow simmer.
7. Add 2 Tbsp sugar, then taste, and add more sugar if necessary.
8. Grind in sea salt and pepper, saffron and cardamom powder.
9. Stir to blend, then taste and correct seasonings. Add cardamom seed pods if using.
10. Cover and allow to simmer at least 60 minutes (more time is better).
This time is needed for the walnut oil to combine with the pomegranate into a smooth sauce.
Stir occasionally, adding water and possibly more pomegranate paste, if sauce gets too thick. (Personally, I love a fesanjoon that sticks to my insides.)
Serve with basmati rice and powdered sumac.
I use brown rice because that's what I have on hand, and its nuttiness complements the walnuts.
Dried orange and apple salad with roasted almonds
Happy New Year, everyone!Seeing as the New Year for the Trees (Tu B'Shevat, my favorite holiday) is coming up in two weeks, I figured it's time for another fruit and nut recipe. The easiest way I've found to make dried fruit is to use a dehydrator. It's a necessity if you have bountiful fruit trees (or CSAs) and can't give away all the fruit they're producing. Where I am in winter, citrus (oranges, lemons, limes, calamansi, pommelo, you name it) trees start to produce like crazy.
I got enough oranges from my CSA box last week to dry two full loads in the dehydrator. My ninang made some limoncello with her Meyer lemons, and she still has enough to make sorbet. Once she's done making it I'll post that recipe, but until then, try this salad. If you don't have a dehydrator, you can use fresh oranges instead. Dried orange and apple salad with roasted almonds 1 cup dried oranges (about 4)
1 cup sliced, cored apples (about 4)
1/2 cup almonds
1/4 cup orange juice, freshly squeezed if you have it
1 T cinnamon sugar
1 t orange zest
a few mint leaves for garnish 0. Dry the oranges the day before: Wash and zest 4 oranges. Peel off the pith, then lay out the sections on a dehydrator tray. If you don't have a dehydrator, use a toaster oven, or make this salad fresh. Follow your dehydrator's instructions for fruit, or if using a toaster oven, dry at 135F for about twelve hours. You can prop the door open with a wooden spoon.
1. Roast the almonds: Set the almonds in a roasting pan and roast in a 350F toaster oven or oven for about 5 minutes, until fragrant. You can also do this on the stovetop with a pan over high heat. Once they're done, pour them into a cool nonmetal bowl to stop the cooking. If you like, sprinkle them with a little cinnamon sugar after they're done roasting. Let cool.
2. Mix the zest, orange juice, and cinnamon sugar together into a dressing.
3. Core the apples and slice them into sixths or eighths.
4. Mix together the oranges, apples, almonds, and dressing. Tear the mint leaves into pieces and sprinkle them on top. Serve.
I got enough oranges from my CSA box last week to dry two full loads in the dehydrator. My ninang made some limoncello with her Meyer lemons, and she still has enough to make sorbet. Once she's done making it I'll post that recipe, but until then, try this salad. If you don't have a dehydrator, you can use fresh oranges instead. Dried orange and apple salad with roasted almonds 1 cup dried oranges (about 4)
1 cup sliced, cored apples (about 4)
1/2 cup almonds
1/4 cup orange juice, freshly squeezed if you have it
1 T cinnamon sugar
1 t orange zest
a few mint leaves for garnish 0. Dry the oranges the day before: Wash and zest 4 oranges. Peel off the pith, then lay out the sections on a dehydrator tray. If you don't have a dehydrator, use a toaster oven, or make this salad fresh. Follow your dehydrator's instructions for fruit, or if using a toaster oven, dry at 135F for about twelve hours. You can prop the door open with a wooden spoon.
1. Roast the almonds: Set the almonds in a roasting pan and roast in a 350F toaster oven or oven for about 5 minutes, until fragrant. You can also do this on the stovetop with a pan over high heat. Once they're done, pour them into a cool nonmetal bowl to stop the cooking. If you like, sprinkle them with a little cinnamon sugar after they're done roasting. Let cool.
2. Mix the zest, orange juice, and cinnamon sugar together into a dressing.
3. Core the apples and slice them into sixths or eighths.
4. Mix together the oranges, apples, almonds, and dressing. Tear the mint leaves into pieces and sprinkle them on top. Serve.
