When you think of Persian cuisine, what do you think of? Khoresh Fesenjan? Me neither. We love the restaurant Ravagh Persian Grill in NYC – they have some incredible dishes, along with the best hummus I’ve ever had. Khoresh Fesenjan was one of those dishes, so I found a recipe for it. I tested the dish on several people and wowed them all. The original version of the stew calls for duck and ground walnuts as well as a 2-1/2 hour cooking time to allow the walnuts to release their oil. Well I found a shortcut (peanut butter) which requires less cooking time. You wouldn’t notice from the taste but this dish is very nutritious and well balanced. It is also very filling so start with a small portion.
