Thursday, April 22, 2010

Fesenjan Tofu with Saffron Rice

Fesenjan is a Persian dish generally made with Chicken instead of Tofu. But since I'm vegan and this is my blog (and Barton's) we shall make it with tofuuuuuuuuu!

Fesenjan Tofu

1/2 onion chopped
3/4 c pomegranate concentrate (I used unsweetened pomegranate juice (make sure it's 100% juice))
1/4 water optional
1/2 c finely chopped walnuts
1 lb. (16 oz.) firm tofu
olive oil
sea salt to taste
unrefined sugar to taste

Heat olive oil & onions in skillet over medium heat. Add walnuts. Cook until onions are soft and slightly transparent. There should be a distinct walnut-y smell. Add pomegranate juice, sugar and water (if too pomegrantey). Simmer sauce over low heat for about 10 minutes.

In a separate skillet sauté olive oil and tofu. Break tofu into chunks (scramble-style). Let cook stirring frequently until the water has cooked from the tofu and it starts to brown. Stir tofu into pomegranate.

Serve over jasmine or saffron rice (see below).

Saffron Rice

2 c white basmati rice
3 1/2 c vegetable stock
1/4 - 1/2 tsp salt (to taste)
1/2 tsp turmeric
1/2 tsp saffron threads
1/4 - 1/2 tsp crushed red pepper
1 tbsp lemon juice

Pour stock into medium sized pot (with lid). Place on stove over high heat. While it comes to a boil add turmeric, saffron, red pepper and lemon. Stir well. Once boiling add rice & salt & reduce heat to low. Cook until liquid has been absorbed by the rice (20-30 minutes). Keep covered in pot until served.

Yay! Something different for dinner! Lemme know what you think!

Love you, mean it


Recipes modified from Post Punk Kitchen.

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