Celebrity Iranian American chef Ariana Bundy demonstrates her way of cooking the King of Persian stews - Fesenjoon (Fesenjan).
Cooking tip: please try and use only Persian/Iranian brands of pomegranate paste/molasses . Brands from other countries tend to be sweeter hence the end result will not be the same.
This is a quick method but you can leave it to stew for longer if you have the time. Gold leaf is optional, it just give the murky color of the stew a lift!
Music by Shahram Nazeri & Hamid Motebassem