{"id":884,"date":"2024-01-14T09:40:42","date_gmt":"2024-01-14T08:40:42","guid":{"rendered":"https:\/\/szafranowo.pl\/?p=884"},"modified":"2024-04-28T17:17:55","modified_gmt":"2024-04-28T16:17:55","slug":"fesenjan","status":"publish","type":"post","link":"https:\/\/szafranowo.pl\/index.php\/2024\/01\/14\/fesenjan\/","title":{"rendered":"Fesenjan"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/znutkaorientu.files.wordpress.com\/2019\/03\/17250-img_72432b252822529.jpg?w=300&#038;resize=400%2C383\" class=\"alignleft\" width=\"400\" height=\"383\" border=\"0\">Ka\u017cdy, kto ceni niezwykle <a href=\"https:\/\/szafranowo.pl\/index.php\/2023\/11\/05\/smak-persji\/\">wyszukane i originalne smaki<\/a>, powinien obowi\u0105zkowo cho\u0107 raz w \u017cyciu spr\u00f3bowa\u0107 f<i>esenjan (fesengoon). <\/i>Ten g\u0119sty, ciemno br\u0105zowy aromatyczny, s\u0142odko-kwa\u015bny sos orzechowo-granatowy &#8211; tradycyjne i od\u015bwi\u0119tne danie kuchni ira\u0144skiej &#8211; to istny smakowy majstersztyk.<\/p>\n<p><em>Fesenjan<\/em> tradycyjnie przygotowywany jest g\u0142\u00f3wnie w okresie zimowym. Nie tylko ze wzgl\u0119du na dost\u0119pno\u015b\u0107 sk\u0142adnik\u00f3w (zw\u0142aszcza w dalekiej przesz\u0142o\u015bci), ale tak\u017ce ze wzgl\u0119du na kaloryczno\u015b\u0107 i jego rozgrzewaj\u0105ce w\u0142a\u015bciwo\u015bci.<\/p>\n<p>Do tradycji nale\u017cy gotowanie fesenjan na \u015bwi\u0119to przesilenia zimowego &#8222;<a href=\"https:\/\/szafranowo.pl\/index.php\/2023\/12\/19\/shab-e-yalda-noc-yalda\/\">shab-e yalda<\/a>&#8222;. Aczkolwiek dzi\u0119ki wyj\u0105tkowemu smakowi, jest r\u00f3wnie\u017c jedn\u0105 z ulubionych potraw, serwowanych z okazji wszelkich wa\u017cniejszych uroczysto\u015bci. Poniewa\u017c orzechy w\u0142oskie uwa\u017cane s\u0105 w Iranie za rarytas, danie to dodatkowo zyskuje na znaczeniu.<\/p>\n<p>Pierwotnie f<em>esenjan<\/em> gotowano z mi\u0119sem z dzikiej kaczki, b\u0105d\u017a na p\u00f3\u0142nocy kraju &#8211; z ryb\u0105. Obecnie popularne s\u0105 r\u00f3\u017cne wersje &#8211; z kaczk\u0105, kurczakiem, jagni\u0119cinom, czy nawet z pulpetami. Ka\u017cdy gotuje jak lubi.<\/p>\n<p>Ca\u0142kiem niedawno w rozmowie o kuchni i jedzeniu zostalam zapytana przez irank\u0119, czy potrafi\u0119 ju\u017c co\u015b perskiego przygotowa\u0107, odpowiedzia\u0142am &#8211; tak, oczywi\u015bcie (co akurat jest zgodne z prawd\u0105). Ona od razu spyta\u0142a &#8211; a <em>fesenjan<\/em> te\u017c? Moja odpowied\u017a &#8222;tak, gotowa\u0142am nawet par\u0119 tygodni temu&#8221;, wywo\u0142a\u0142a wyraz zdziwienia i zarazem uznania na jej twarzy. A \u017ce m\u00f3j pierwszy, w 100% samodzielny <em>fesenjan<\/em> wyszed\u0142 naprawd\u0119 pyszny i wierz\u0105c s\u0142owam HR- originalny w smaku, mog\u0119 by\u0107 z siebie dumna.<\/p>\n<p>Tyle racji wst\u0119pu. Poniewa\u017c przepis jest do\u015b\u0107 czasoch\u0142onny, pora zabra\u0107 si\u0119 do roboty. Przygod\u0119 z <em>fesenjan<\/em> zaczyna\u0142am od zera &#8211; czyli <a href=\"https:\/\/szafranowo.pl\/index.php\/2023\/12\/11\/orzechy-wloskie\/\">\u0142uskania orzech\u00f3w.<\/a> T\u0105 faz\u0119 mo\u017cna sobie zaoszcz\u0119dzi\u0107 kupuj\u0105c ju\u017c gotowe, \u0142uskane (albo nawet i mielone) orzechy.<\/p>\n<p>Zapraszam na wersj\u0119 z kurczakiem.<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/znutkaorientu.files.wordpress.com\/2019\/03\/70c62-pf_1551985851.jpg?w=300&#038;resize=415%2C331\" class=\"alignleft\" width=\"415\" height=\"331\" border=\"0\"><span style=\"text-decoration: underline\"><strong>Sk\u0142adniki:<\/strong><\/span><\/p>\n<ul>\n<li>kurczak (mog\u0105 by\u0107 oddzielne kawa\u0142ki &#8211; n\u00f3\u017cki, filety itp lub ca\u0142y)<\/li>\n<li>du\u017ca cebula<\/li>\n<li>250-300 g mielonych orzech\u00f3w w\u0142oskich<\/li>\n<li><a href=\"https:\/\/szafranowo.pl\/index.php\/2023\/11\/10\/must-have-perskie-gotowanie\/\">g\u0119sta pasta z granat\u00f3w<\/a> <em>rob anar<\/em> (p\u00f3\u0142 szklanki)<\/li>\n<li>przecier pomidorowy (1-2 \u0142y\u017cki)<\/li>\n<li>zimna woda (3\/4 litra)<\/li>\n<li>s\u00f3l, pieprz do smaku<\/li>\n<li>szczypta szafranu (<a href=\"https:\/\/szafranowo.pl\/index.php\/2023\/11\/28\/woda-szafranowa\/\">woda szafranowa<\/a>)<\/li>\n<li>gar\u015b\u0107 rodzynek (opcjonalnie)<\/li>\n<li>szklanka bulionu (opcjonalnie)<\/li>\n<\/ul>\n<p><strong><u>Przygotowanie:<\/u><\/strong><\/p>\n<ul>\n<li>cebul\u0119 kroimy na oko\u0142o centymetrowe kawa\u0142ki<\/li>\n<li>kurczaka myjemy, wstawiamy do osolonej zimnej wody, dodajemy pokrojon\u0105 cebul\u0119, gotujemy, obieramy ze sk\u00f3ry, dzielimy na kawa\u0142ki (gdy mamy piersi z kurczaka &#8211; zamiast je gotowa\u0107, mo\u017cemy je delikatnie podsma\u017cy\u0107, a nast\u0119pnie ods\u0105czy\u0107 z t\u0142uszczu na papierowych r\u0119cznikach)<\/li>\n<li>orzechy mielimy na drobno (w mikserze lub blenderem)<\/li>\n<li>rodzynki namaczamy w zimnej wodzie<\/li>\n<li>przygotowywujemy wod\u0119 szafranow\u0105 (szafran rozpuszczamy w gor\u0105cej (ale nie wrz\u0105cej) wodzie z kilkoma kroplami oleju)<\/li>\n<li>zmielone orzechy bez dodatkowego t\u0142uszczu pra\u017cymy na wolnym ogniu oko\u0142o 15-20 minut, intensywnie mieszaj\u0105c, by si\u0119 nie przypali\u0142y<\/li>\n<li>po 15-20 minutach dodajemy pierwsz\u0105 porcj\u0119, oko\u0142o 250 ml, zimnej wody; gotujemy dalej na wolnym ogniu kolejne 15-20 min (nie doprowadzaj\u0105c do wrzenia) mieszaj\u0105c od czasu do czasu<\/li>\n<li>czynno\u015b\u0107 t\u0105 powtarzamy jeszcze dwukrotnie (do zu\u017cycia ca\u0142ej przygotowanej wody)<\/li>\n<li>ma\u0142ymi porcjami, w kilkuminutowych odst\u0119pach dodajemy past\u0119 z granat\u00f3w, kontynuuj\u0105c gotowanie na wolym ogniu<\/li>\n<li>gdy nasz sos wyda nam si\u0119 zbyt g\u0119sty, spokojnie, w dowolnej fazie gotowania mo\u017cemy doda\u0107 zimnej wody<\/li>\n<\/ul>\n<p>*** w sumie orzechy z dodatkiem pasty z granat\u00f3w powinny gotowa\u0107 si\u0119 z dobr\u0105 godzin\u0119\/p\u00f3\u0142torej; nie zapominajmy o mieszaniu od czasu do czasu, by orzechy si\u0119 nie przypali\u0142y i nie przywar\u0142y do dna<\/p>\n<ul>\n<li>po godzinie gotowania&nbsp;dodajemy podzielonego na kawa\u0142ki kurczaka<\/li>\n<li>doprawiamy sol\u0105 i pieprzem do smaku<\/li>\n<li>mieszamy, w razie potrzeby dodajemy zimnej wody (lub bulionu) &#8211; sosu ma by\u0107 tyle, by przykrzwa\u0142 mi\u0119so<\/li>\n<li>dodajemy kilka \u0142y\u017cek wody szafranowej<\/li>\n<li>amatorzy badziej intensywnych s\u0142odko-kwa\u015bnych smak\u00f3w mog\u0105 dorzuci\u0107 gar\u015b\u0107 rodzynek, by danie nabra\u0142o dodatkowej s\u0142odyczy<\/li>\n<li>ca\u0142o\u015b\u0107 powinna si\u0119 gotowa\u0107 pod przykryciem conajmniej kolejne 45 minut<img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/znutkaorientu.files.wordpress.com\/2019\/03\/59117-img_7250.jpg?w=300&#038;resize=364%2C273\" class=\"alignright wp-image-231\" alt=\"\" width=\"364\" height=\"273\"><\/li>\n<\/ul>\n<p>** Po gotowaniu dobrze jest odstawi\u0107 garnek na kilka godzin w ch\u0142odne miejsce.<\/p>\n<p>&nbsp;<\/p>\n<p><em>Fesenjan<\/em> najlepiej smakuje odgrzewany &#8211; na drugi lub trzeci dzie\u0144 (o ile dotrwa).<\/p>\n<p>Jako dodatek jadana jest surowa cebula, a danie serwujemy oczywi\u015bcie z originalnym <a href=\"https:\/\/szafranowo.pl\/index.php\/2023\/11\/08\/ryz_kateh\/\">perskim ry\u017cem.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ka\u017cdy, kto ceni niezwykle wyszukane i originalne smaki, powinien obowi\u0105zkowo cho\u0107 raz w \u017cyciu spr\u00f3bowa\u0107 fesenjan (fesengoon). Ten g\u0119sty, ciemno br\u0105zowy aromatyczny, s\u0142odko-kwa\u015bny sos orzechowo-granatowy &#8211; tradycyjne i od\u015bwi\u0119tne danie kuchni ira\u0144skiej &#8211; to istny&hellip;<\/p>\n","protected":false},"author":1,"featured_media":889,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1,987,54,3,2,52,58],"tags":[109,291,292,11,335,64,14,62,13,444,567,1009,573,1004,585,12,691,61,1008,1006,1007,1005,19],"class_list":["post-884","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciekawostki","category-dania-glowne-przepisy","category-dania-miesne","category-khoresh","category-kuchnia-perska","category-przepisy","category-sosy","tag-aromatyczny-sos","tag-fesengoon","tag-fesenjan","tag-gotowanie","tag-iran-od-kuchni","tag-kuchnia-bliskiego-wschodu","tag-kuchnia-iranska","tag-kuchnia-orientalna","tag-kuchnia-perska","tag-kurczak-w-sosie-orzechowym","tag-orientalne-smaki","tag-orientalny-sos-orzechowy","tag-orzechy","tag-orzechy-wloskie","tag-pasta-z-granatow","tag-przepisy","tag-rob-anar","tag-smak-persji","tag-sos-orientalny","tag-sos-orzecho","tag-sos-slodko-kwasny","tag-sos-z-orzechow","tag-torshi"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.0.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"fesenjan - g\u0119sty, ciemno br\u0105zowy aromatyczny, s\u0142odko-kwa\u015bny sos orzechowo-granatowy - tradycyjne i od\u015bwi\u0119tne danie kuchni perskiej. 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