Persian Mama

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HOW TO FRY ONIONS FOR PERSIAN COOKING

Fried onions
Fried onions and Persian cooking go hand in hand. I can assure you that they will be used in most of the Persian recipes that I will be posting in my blog. Fried onions complement Persian cooking the same way that garlic complements Italian cooking. When fresh yellow onions are sliced ever so thinly and fried just until golden brown, the aroma will make you feel hungry for a taste of this simple but delicious addition to your food. Wait until you taste it in the Persian stews that are called “khoresht” or stew. I love fried onions in my cooking. I have discovered that they make stews and some soups or Aash taste ten times better. I usually make fried onion in large quantities and freeze it so I have it ready whenever I feel like some Persian food. Once you have experienced the convenience of having this main ingredient in your freezer, you will never go back to making a fresh batch every time you are in the mood for Persian food.

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5.0 from 6 reviews
HOW TO FRY ONIONS FOR PERSIAN COOKING
 
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Author: Persain Mama
Recipe type: How to
Cuisine: Persian
Ingredients
  • 1 large yellow onion
  • Vegetable oil, enough to barely cover the bottom of a large nonstick skillet
Instructions
  1. Remove the outer skin and cut out the root with the tip of your knife. Cut the onion in half from root to tip and then cut each half lengthwise into two pieces. Slice the onion quarters into ¼- inch slices.
  2. Heat the vegetable oil over medium-high heat. Add the sliced onions and sauté until translucent. Stir frequently. Reduce the heat to medium and sauté until the slices turn a rich golden brown color. Stir occasionally to avoid burning.
  3. If you decide that you want to fry a few pounds of onions at a time for storing in the freezer like me, who has been known to fry 20 pounds in an all-day session, follow the same steps and fry them in several batches. I use two 12-inch skillets so I can fry large amounts at the same time. After you fry each batch use a heat resistant slotted spoon to transfer the fried onion slices into a colander that is placed over a plate to catch the excess oil. You may pour the oil back in the skillet and fry more onions. Cool the onions completely before storing them in the freezer bags. Add the cooled fried onions to the bags, flatten with your hand to ¾-inch thickness. The oil used for frying prevents the onions from freezing solid and you will be able to break off as much as you need after they are frozen.
Notes
On average one large onion yields about 3-4 ounces of fried onions, which is enough for most of the recipes that I will share with you. Avoid crowding the pan so that the onion slices get crispy and golden brown, instead of cooking and getting mushy.
If you decide that you want to fry a few pounds of onions at a time for storing in the freezer like me, who has been known to fry 20 pounds in an all-day session, follow the same steps and fry them in several batches. I use two 12-inch skillets so I can fry large amounts at the same time. After you fry each batch use a heat resistant slotted spoon to transfer the fried onion slices into a colander that is placed over a plate to catch the excess oil. You may pour the oil back in the skillet and fry more onions. Cool the onions completely before storing them in the freezer bags. Add the cooled fried onions to the bags, flatten with your hand to ¾-inch thickness. The oil used for frying prevents the onions from freezing solid and you will be able to break off as much as you need after they are frozen.
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Comments

  1. Brisa says

    September 12, 2016 at 11:19 am

    Should fried onions for Persian cooking be salted? And if so, during which part of the process?

    Reply
    • Homa says

      September 12, 2016 at 2:03 pm

      I never add salt to fried onions and add the salt along with the other spices to all the khoresh, khorak or aash that use fried onions.

      Reply
  2. HoneyBe says

    February 28, 2019 at 1:10 pm

    Hi, can this be done in a non-nonstick skillet? I try not to use them for health reasons. I do have cast iron, and a stone coated one (though that one is small). Thanks!

    Reply
    • Homa says

      February 28, 2019 at 4:19 pm

      HoneyBe; yes absolutely! You might have to use a bit more oil to prevent sticking, but any one of your pans will work for this; I have a large cast aluminum that works perfectly for massive quantities 😉

      Reply
  3. Elma says

    May 18, 2019 at 10:48 pm

    Brilliant! I would have never thought of this. Many thanks.

    Reply
    • Homa says

      May 19, 2019 at 5:24 pm

      Hi Elma; I’m very happy that you like this idea; it has made my life a little easier for many years 😉 Please keep in touch!

      Reply
  4. Jane Gordon says

    July 31, 2019 at 9:33 pm

    Thanks for this recipe, it worked very well. I was wondering how you use the frozen fried onions? Do they need to defrost for some time and do you fry them again briefly? Thanks for your advice, Jane

    Reply
    • Homa says

      July 31, 2019 at 11:57 pm

      Dear Jane; I’m glad you like this recipe! The fried onion can be used right out of the freezer, no need to defrost; you can separate as much as you need for any given recipe. You could warm it up over low or medium low heat, if you wish, but no need to fry it again. Thanks for your comment and please keep in touch 🙂

      Reply
      • Jane Gordon says

        August 2, 2019 at 8:04 am

        Thanks so much for your speedy response, much appreciated. Your entire site has been a great resource.

        Reply
        • Homa says

          August 2, 2019 at 12:08 pm

          My pleasure dear Jane! Have a great weekend!

          Reply
  5. Pam says

    April 27, 2020 at 8:28 am

    After you cook them, can you freeze dry them?

    Reply
  6. Homa says

    April 28, 2020 at 12:25 pm

    Hi Pam, I freeze them in a large gallon size zippered freezer bag and use as much as I need every time I cook. They do not freeze solid, so there is not need to portion them out for different recipes. I don’t know what you mean by freeze dry though!

    Reply
  7. Ryan says

    April 28, 2020 at 11:53 pm

    Homa jan I have been reading your website all week and it has been such a great learning experience. I tend to skip most recipe blogs and head straight to the instructions but with yours I read every single word.

    I made zereshk polo ba morgh following your recipe and it took me back to my childhood when my mum would make it. I can’t thank you enough!

    Reply
    • Homa says

      April 29, 2020 at 4:29 pm

      Hello and welcome Ryan jan! I really appreciate your kind words and I’m happy to hear that you’re enjoying my blog. I know you’ll find many recipes here that will bring back more memories! Please keep in touch and Happy Cooking 🙂

      Reply
  8. Susan M Dancy says

    October 27, 2020 at 11:27 am

    Can you cook your Fesanjan in a slow cooker? How? Thanks

    Is pomegranate molasses the same as pomegranate concentrate?

    Reply
    • Homa says

      October 28, 2020 at 6:58 am

      Hi Susan, yes you can. Follow the recipe exactly and cook until the chicken falls off the bone. The sauce tends to be thinner when it is cooked in the slow cooker so leave the lid off at the end and cook on high until the sauce is reduced and thickened.
      Pomegranate molasses is more tart than concentrate, and 1-2 teaspoons of sugar could be added for a sweet tart flavor. Happy cooking. Take care 🙂

      Reply
  9. Ellie says

    July 29, 2021 at 7:33 pm

    Hello and good evening.

    I’m anxious to try your recipe for KHORESH FESENJAN. My ex-husband is Persian and he frequently cooked persian dishes. Even though I seem to remember sour lemon or something similar, I will purchase a bottle of pomegranate concentrate.
    I frequently make persian rice and have used avocado oil along with Ghee. It comes out white and fluffy with TahDig on the bottom.

    My question is regarding using vegetable oil for cooking the onions as well as other dishes. I only cook with 100% organic pure avocado oil, 100% extra virgin olive oil or 100% organic coconut oil. Which of the three could I use instead?

    Thank you.

    Ellie

    Reply
  10. Ellie Jones says

    July 29, 2021 at 8:12 pm

    Hello and good evening.

    I’m anxious to try your recipe for KHORESH FESENJAN. My ex-husband is Persian and he frequently cooked persian dishes. Even though I seem to remember sour lemon or something similar, I will purchase a bottle of pomegranate concentrate.
    I frequently make persian rice and have used avocado oil along with Ghee. It comes out white and fluffy with TahDig on the bottom.

    My question is regarding using vegetable oil for cooking the onions as well as other dishes. I only cook with 100% organic pure avocado oil, 100% extra virgin olive oil or 100% organic coconut oil. Which of the three could I use instead?

    Thank you.

    Ellie

    Reply
    • Homa says

      July 30, 2021 at 4:18 pm

      Dear Ellie, I am very glad to hear that you will be cooking my Fesenjan. I think you will really like it! Avocado oil has almost no flavor and it should work out great for all your cooking including the fried onions. The other two oils that you have mentioned have a noticeable flavor and they might alter the flavor of your food.
      I would love to read your feedback after you try my recipes. Please take care and have a wonderful weekend 🙂

      Reply
  11. Diana says

    April 3, 2022 at 11:46 am

    Do some people add turmeric while frying the onions? If so, how much is added.

    Reply
    • Homa says

      April 5, 2022 at 8:28 am

      Hi Diana, yes you could add about 1/2 teaspoon of ground turmeric to a large skillet of sliced onions

      Reply

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