Azerbaijani cuisine

Fisinjan plov (meatballs in walnut-pomegranate sauce)

A plov topping: small meatballs simmered in a sauce of ground walnuts and pomegranate narsharab.

Well-cooked hot dish

Fisinjan plov (meatballs in walnut-pomegranate sauce) — Azerbaijani cuisine. Photograph of the dish.

Ingredients

long-grain rice
butter
saffron
minced lamb or beef
onion
ground walnuts
narsharab
sugar
salt

How it is prepared

Walnuts are toasted and ground and cooked into a thick sauce with narsharab; small meatballs simmer in it for 30–40 minutes and are served with steamed plov.

Food safety with low immunity

Minced meat and dishes made from it must always be fully cooked — including the middle.
Nuts should be fresh, packaged and mould-free; do not use old nuts or nuts with damaged shells.
Cool cooked rice within an hour, refrigerate it and eat it within 24 hours: bacteria that make toxins can multiply in rice left at room temperature.

How to prepare it during treatment

The meatballs must be fully cooked. Walnuts should be fresh, packaged and mould-free. With mouth sores the sour pomegranate sauce may sting — use less.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Cool rice dishes within 1 hour, refrigerate and eat within 24 hours. Do not keep them at room temperature.

Reheating

Only once, until steaming hot. Never reheat rice a second time.

Symptoms it may suit

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.
Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).

These are general observations: what suits you can change from day to day.

Treatment phases

Before treatmentmay suit
During a coursemay suit
Low counts (neutropenia)Freshly cooked and hotmay suit
Between coursesmay suit
After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Stomach and gut. Can be acidic from tomato, lemon or vinegar; keep this in mind with reflux, gastritis or mouth sores.
Diabetes, Obesity. A sweet dish. With diabetes or weight concerns, discuss portion size with your team.
Diabetes. Rich in carbohydrates (rice, potato, dough). With diabetes, discuss portion size and blood sugar with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Azerbaijan: food database → · Country page →

Sources

Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
USDA Food Safety and Inspection Service. Leftovers and Food Safety
U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
Food Standards Agency (UK). Chilling
World Health Organization (WHO). Five keys to safer food manual
Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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