FESENJAN (IRANIAN SPECIAL OCCASION DISH)
I had this marvelous dish in a Mediterranean Cafe. The fragrance is wonderful and the taste sublime. There has been quite a bit of discussion on this recipe. I would like to clarify that I have had this dish only twice at one restaurant and that I have never actually made the dish. I enjoyed it so much I searched and found this recipe online, it is not original by me. I do not find the one star review helpful. That it doesn't taste like grandma's does not mean it is a bad recipe. As for the use of Garlic, I know nothing of regional Iranian dishes, but I love garlic in most anything!
Provided by KerryBnTX
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter or oil over medium heat in a large Dutch oven.
- Add onions and sauté until wilted and translucent.
- Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.
- Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron.
- Adjust sugar and salt to taste.
- Bring to a low boil and simmer 1/2 hour.
- Add chicken and simmer on low heat another 30-60 minutes.
- Halfway through the cooking time, add the lime juice to taste.
- The sauce will thicken and darken during this cooking time, and the oil will begin to render out of the walnuts.
- Add water or stock if necessary to prevent the sauce from thickening too much and scorching.
- Serve with plain white rice.
- NOTES Fesenjan is special occasion food in Iran.
- It is traditionally made with duck or pheasant in the north of the country along the Caspian sea.
- It is a thick, rich, sweet-sour dish that improves in flavor the next day.
- Pomegranate syrup is available in most Middle Eastern and health food stores.
- If it is unavailable, you can use an equal amount of frozen, concentrated cranberry juice.
- The flavor is roughly the same.
- You can use a whole bone-in chicken if you like.
- Cut it into 8 serving pieces and remove most of the skin.
- The bones will give the dish a richer flavor.
PERSIAN CHICKEN OR DUCK IN POMEGRANATE WALNUT SAUCE (FESENJAN)
Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers.
Provided by NcMysteryShopper
Categories Whole Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle meat with lime juice and allow to marinate for 1-4 hours.
- Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.
- Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.
- Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.
- Stir in ground walnuts and saute for 1/2 a minute.
- Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.
- Stir in the pomegranate juice, sugar, salt and pepper.
- Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.
- Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.
Nutrition Facts : Calories 1176.4, Fat 93.5, SaturatedFat 23.4, Cholesterol 245.8, Sodium 432.2, Carbohydrate 23.9, Fiber 4.9, Sugar 11.8, Protein 64.7
More about "persian fesenjun recipes"
FESENJAN, PERSIAN WALNUT STEW | PERSIAN FOOD AND RECIPE
Instructions. Step 1: In the side pot, saute diced onion until golden, then add the chickens, salt, and red pepper. Saute the chickens along with …
From blog.termehtravel.com
5/5 (1)Total Time 4 hrsCategory Main CourseCalories 2806 per serving
From blog.termehtravel.com
5/5 (1)Total Time 4 hrsCategory Main CourseCalories 2806 per serving
- Step 1: In the side pot, saute diced onion until golden, then add the chickens, salt, and red pepper. Saute the chickens along with the onion just for a couple of minutes to get white color. Add 2 cups of boiled water and let it cook until you have soft, moist meat.
- Step 2: Saute the ground walnuts with oil in the main pot. For this part, low heat is required since ground walnuts burn easily. Add 2 cups of boiled water and let it simmer for at least 2 hours. The walnut is going to release its natural essence, which is going to make our dish rich and buttery.
- Step 3: Now, you need to choose if you want the chicken boneless or not. If you are preparing it for a dinner party, it’s better to keep the bones intact. A chicken thigh covered in Fesenjan sauce gives the dish a well-needed elegant look. Now it’s time to add the chicken, pomegranate molasses, and saffron to the main pot, mix it a little bit, and let it cook for a half-hour.
FESENJAN {PERSIAN WALNUT POMEGRANATE STEW} | FEASTING …
Instructions. Heat a dutch oven over medium-low heat and toast the walnuts, stirring every couple minutes, until golden, roughly 10 minutes. At the …
From feastingathome.com
4.9/5 (37)Calories 532 per servingCategory Chicken
From feastingathome.com
4.9/5 (37)Calories 532 per servingCategory Chicken
- Heat a dutch oven over medium-low heat and toast the walnuts, stirring every couple minutes, until golden, roughly 10 minutes. At the same time, chop the onions and garlic. Cut the chicken ( if using) into 1 inch pieces and season with salt and pepper. Drain and rinse chickpeas if using.
- Set toasted walnuts on a plate to cool. Then place in a food processor and pulse until finely ground.
- Wipe out the Dutch oven and drizzle with a little oil and sear the chicken until golden. Set aside. Using the same pan, heat oil and butter over medium heat. Add onions and cook until soft, golden and fragrant, about 5-6 minutes. Add garlic, cook for 3-4 more minutes. When onion garlic mixture is deeply golden, add the cinnamon stick, turmeric, cinnamon, nutmeg, cumin and orange zest, and toast for 1-2 more minutes.
- Add the broth, sraping up any browned bits. Add pomegranate molasses, maple syrup, and 1 ½ teaspoons salt, the seared chicken, ground walnuts and bring to a boil, stirring.
FESENJOON STEW RECIPE - KHORESHT FESENJAN | EPERSIANFOOD
First, increase the heat and when the water started to boil, lower the heat and close the lid so that the walnuts cook slowly. After an hour and 30 …
From epersianfood.com
5/5 (1)Total Time 2 hrs 10 minsCategory Main CourseCalories 270 per serving
From epersianfood.com
5/5 (1)Total Time 2 hrs 10 minsCategory Main CourseCalories 270 per serving
- For a start, you can mix the walnuts with onion and some water in the blender., so you do not need to grind the walnuts. Then, pour the mix in a pot and let it boil on the heat with 8 glasses of water. First, increase the heat and when the water started to boil, lower the heat and close the lid so that the walnuts cook slowly.
- After an hour and 30 minutes on a gentle heat, the walnut color is changed and darkened. Wait for another hour, so it gets thicker.
- Now it’s time to add the pomegranate sauce and tomato paste. Although optional, adding the tomato paste gives you stew a better color. Add the pomegranate sauce as well and stir the stew until they are mixed.
FESENJAN (PERSIAN POMEGRANATE WALNUT STEW) - THE …
Saute onions until light golden brown. Add chicken pieces back with salt, pepper, turmeric, pomegranate molasses with water, walnuts, saffron …
From thedeliciouscrescent.com
Ratings 6Category Main CourseCuisine PersianTotal Time 1 hr 30 mins
From thedeliciouscrescent.com
Ratings 6Category Main CourseCuisine PersianTotal Time 1 hr 30 mins
FESENJAN RECIPE (PERSIAN WALNUT STEW) - YUMMYNOTES
Chop or grate the onions and saute in another pan with some oil to soften the onion texture, then add turmeric and saute for another 1- 2 minutes. Step 3. Add ground walnuts to the chopped onions and saute for 2 minutes. …
From yummynotes.net
From yummynotes.net
KHORESH FESENJAN خورش فسنجون|FESENJOON
Add chicken to the same stockpot and top it with the fried onions. Spoon the walnut paste evenly over the fried onions. Sprinkle with salt and pepper. Drizzle the pomegranate concentrate over all the ingredients. Bring to a boil over …
From persianmama.com
From persianmama.com
KHORESHT FESENJAN RECIPE BY ARCHANA'S KITCHEN
To begin making the Khoresht Fesenjan Recipe -Persian Vegetarian Pomegranate Walnut Stew; heat the oil in a large dutch oven or a casserole over medium heat. Add the sliced onions and saute until tender and …
From archanaskitchen.com
From archanaskitchen.com
KHORESH-E FESENJOON (PERSIAN CHICKEN STEW WITH …
1. Heat oven to 180C. Spread walnuts out on a baking sheet and toast until golden brown inside, about 12 minutes. Set aside to cool to room temperature. 2. Remove chicken skin and discard or save for another use. In …
From goodfood.com.au
From goodfood.com.au
FESENJAN STEW | PERSIAN WALNUT AND CHICKEN STEW …
Instructions. Use a blender to pure the onions and the walnuts. After they gut completely mixed and mashed, add them and 8 glasses water to a pot. Wait for the combination to start boiling and then, since we want the …
From persiangood.com
From persiangood.com
DUCK FESENJAN RECIPE - PERSIAN FOOD | EPERSIANFOOD
Here, first you need to skin the duck and wash it well (the skinning is optional). Then, season the duck with some salt, black pepper, turmeric, and fry it in a suitable pan. Now dice the onion and stir-fry it in another pot on a gentle …
From epersianfood.com
From epersianfood.com
KHORESH-E FESENJāN (FESENJOON) - TRADITIONAL PERSIAN …
Add a little more oil and fry the onions for a few minutes until they are translucent. Put the chicken pieces back in the pan. Add 2 cups (500 ml) of water (or chicken broth). Bring to a boil. Cover the pan and simmer on low …
From 196flavors.com
From 196flavors.com
FESENJAN (PERSIAN POMEGRANATE CHICKEN STEW) - CURIOUS CUISINIERE
Remove the chicken from the pan and set aside. Add the diced onion to the pan and cook a few minutes, stirring now and then until softened. Add the ground walnuts and cook a minute or two to toast slightly. Add the stock to the pan, stir to mix and season with a little salt and pepper to taste.
From curiouscuisiniere.com
From curiouscuisiniere.com
FESENJAN (PERSIAN CHICKEN + WALNUT + POMEGRANATE STEW) RECIPE
4. Reduce heat to medium and add the onions (add more ghee) and saute. Add the cooked chicken to the skillet and add the chicken broth. 5. Bring to a gentle boil, reduce heat to a simmer and stir in the walnut meal, maple syrup, spices, and reduced pomegranate juice. Fesenjan is a Persian stew made with ground walnuts, pomegranate molasses, and ...
From foodnewsnews.com
From foodnewsnews.com
PERSIAN FESENJUN - FLAPPERPRESS
Persian cooking is always based on the “good energy” of the ingredients. Every dish is designed for the perfect balance of the essential “hot & cold” ingredients needed for good health. “Hot & cold” does not refer to the temperature of the dish, but to the effects of the different foods on our metabolism. This rich, tangy, and nutty stew is an example of the perfect balance …
From flapperpress.com
From flapperpress.com
FESENJOON IS ONE OF THE BEST PERSIAN FOOD - TEHRAN TIMES
Directions to Cook Fesenjan Stew. 1. Fry finely chopped onions with two tablespoons oil over medium heat until slightly golden. 2. Add turmeric powder and stir for just a few more minutes. 3. Add chicken and continue heating …
From tehrantimes.com
From tehrantimes.com
10 BEST PERSIAN FOODS THAT YOU'VE GOT TO TRY - SURFIRAN
Khoresht-e gheimeh is diced meat combined with yellow split peas, dried limes and saffron with fried potatoes. It is very popular all over Iran and can be cooked all year round; the combination of meat and pulses, served with rice, provides a nutritious meal. Ingredients. 100 g/3½ oz. yellow split peas. 1 medium onion.
From surfiran.com
From surfiran.com
FESENJāN | TRADITIONAL STEW FROM IRAN - TASTEATLAS
Zaytune Mediterranean Grill. Chicago , United States of America. 3129 S Morgan St. Recommended by Edmund Tijerina. "Perhaps the best Persian dish at this restaurant is fesenjan, tender chicken in a tart, savory and slightly sweet stew that included pomegranate molasses, fragrant ground spices and ground walnuts."
From tasteatlas.com
From tasteatlas.com
FESENJAN RECIPE - PERSIAN WALNUT AND POMEGRANATE STEW | HANK …
Stir in the ground walnuts, pomegranate molasses and the spices. Cover and cook over very low heat until the meat is tender, stirring every 20 minutes or so to keep the walnuts from sticking to the bottom of the pan. Turn off the heat and add more stock or salt to taste. You want the stew to be very thick, but not pasty.
From honest-food.net
From honest-food.net
FESENJOON RECIPE - BBC FOOD
Transfer the ground walnuts into a large, lidded casserole dish and pour over 1 litre/1¾ pints of the cold water. Bring the mixture to the boil for 4–5 minutes, then reduce the heat until the ...
From bbc.co.uk
From bbc.co.uk
STEW - FESENJOON
FESENJAN Ingredients: (Serves 6) 1 large onion, minced 1/2 teaspoon pepper 1/2 teaspoon turmeric 2 tablespoon butter or cooking oil 1 pound meat or small duck or partridge 1 tablespoon flour 1/2 pound walnut meat, coarsely chopped 1/3 cup hot water 1 1/2 xups pomegranate juice * Salt to taste Juice of 1 or 2 lemons (optional) 1 small eggplant Cooking oil 1 1/2 teaspoons …
From anvari.org
From anvari.org
FESENJAN (FESENJOON) – PERSIAN WALNUT AND POMEGRANATE STEW
Start by using 1/4 of a cup, wait for the Fesenjan to boil for at least 10 minutes before deciding whether to add more pomogranate molasses. As the longer the stew boils the darker it will become in colour. Note – The final colour of the Fesenjan will always depend on the amount and the quality of the pomegranate molasses used. You should aim ...
From peanutswirls.com
From peanutswirls.com
FESENJOON- ONE OF THE BEST PERSIAN STEWS - SAVORYCHICKS
Once complete, strain onion from the oil. Discard oil. 4. Add onions to the walnut mixture and continue to stir. 5. Add ½ tsp. salt and pomegranate syrup to the walnut mixture; simmer over low heat. Again continue to stir every thirty minutes to prevent settling of …
From savorychicks.com
From savorychicks.com
FESENJAN - IRANIAN TRADITIONAL FOOD - ISFAHAN TOURIST INFORMATION
Fesenjan is an original Iranian Khoresht (Stew). It is served as a main dish. In olden days it was especially served on Yalda night, a tradition to celebrate the longest and darkest night of the year. Each region makes it slightly differently. Like as in north of Iran it is made with a sourer flavor. How is it served? Fesenjan is served with Persian steamed white rice and sometimes with ...
From isfahaninfo.com
From isfahaninfo.com
FESENJAN KHORESHT - ANVARI
Fesenjan Khoresht. Home › Iran › Persian Food Recipes « First . ← Prev. Index. Next →. Last » Fesenjan Khoresht. Khoresht Fesenjaan Ingredients: (6 servings) Chicken pieces, 1-1.5 kgs Ground walnuts, 500 grams 3-4 onions Pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste) Sugar, 2-3 spoons 1/2 cup of cooking oil Salt Directions: Peel onions and …
From anvari.org
From anvari.org
KHORESH FESENJAN | PERSIAN POMEGRANATE CHICKEN RECIPE - OVEN HUG
Add chopped onions and all of the spices, cook and stir for 5-7 minutes until the onions are translucent (stir constantly so to avoid sticking to the bottom of the pot) Add broth, chicken, pomegranate molasses, and juices. Layer on the walnuts. Clear our the Instant pot by pressing 'Keep warm/cancel'.
From ovenhug.com
From ovenhug.com
INSTANT POT FESENJAN RECIPE: A BELOVED PERSIAN FOOD - THE SOUL …
Instructions for Instant Pot fesenjan recipe. Cook the whole chicken or chicken thighs in the Instant Pot. When the cooking time is finished, allow a natural pressure release for at least 15 minutes. To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
From thesoulfoodpot.com
From thesoulfoodpot.com
FESENJAN (PERSIAN CHICKEN STEW) RECIPE | THE NOSHER
For the chicken: 4-5 Tbsp vegetable, canola or sunflower oil; 1 ¼ cups walnuts, finely ground; 3 pounds chicken pieces (dark meat only: legs and/or thighs), skin removed
From myjewishlearning.com
From myjewishlearning.com
FESENJAN (PERSIAN WALNUT POMEGRANATE STEW) - CAROLINE'S COOKING
Press the chicken pieces under the sauce then bring to a simmer, cover and reduce the heat a little. Allow to simmer around 20 minutes until you see oils coming to the surface a little. Add the pomegranate molasses, stir well then simmer gently for an additional 10 minutes.
From carolinescooking.com
From carolinescooking.com
PERSIAN POMEGRANATE & WALNUT CHICKEN STEW - PROPORTIONAL PLATE
Season with salt, pepper, and the tumeric. Brown on all sides, 10-12 min. Add the pomegranate molasses and about 2 cups water to the pot**. You want the liquid to cover the chicken. Then add the pulsed walnuts. Bring to a boil, reduce to the lowest simmer, and cook for 2 …
From proportionalplate.com
From proportionalplate.com
TOP 25 MOST POPULAR PERSIAN FOODS (TOP DISHES OF IRAN)
4. Chelo Kabab Koobideh. Kebabs or barbeque is one of the most famous and popular foods for Persians, with a large variety of meat and cooking methods. The most popular is koobideh, which is ground meat seasoned with onion, salt, pepper, and then some secret spices. It’s served with rice, onion, and barbecued tomatoes.
From chefspencil.com
From chefspencil.com
THE 8 JEWISH PERSIAN DISHES YOU NEED TO TRY | THE NOSHER
Some people add thin slices of potato or flatbread like lavash to their tahdig, but nothing beats classic rice tahdig. 7. Morasa Polo ( AKA Jeweled Rice) This dish may be the most beautiful of Iran’s polos – dishes of steamed basmati rice mixed with various combinations of fruits, nuts, vegetables, and herbs.
From myjewishlearning.com
From myjewishlearning.com
KHORESH-E-FESENJOON (PERSAIN WALNUT AND POMEGRANATE STEW)
Fesenjoon or Khoresh Fesenjan is an authentic Persian walnut pomegranate stew. This food is one of the most famous Persian foods. Today’s food can have different tastes, sweet, sour, or a mixture of them. This flexible food can be cooked with chicken or meatball and if you are a fan of vegetarian foods, use other alternatives. Fesenjoon ...
From cookingcounty.com
From cookingcounty.com
HOW TO MAKE FESENJOON (FESENJAN) BY CHEF ARIANA BUNDY - YOUTUBE
Celebrity Iranian American chef Ariana Bundy demonstrates her way of cooking the King of Persian stews - Fesenjoon (Fesenjan). Cooking tip: please try and us...
From youtube.com
From youtube.com
HOW TO COOK A PERFECT PERSIAN KHORESHT-E FESENJAN RECIPE
Famous Persian stew. Khoresht-e Fesenjan is probably THE most famous of Persian stews and it does take a long time to cook (three hours or so) but it’s worth the wait. It’s made with rob-e anaar or pomegranate syrup and ground walnuts which gives it a tart taste and thick texture. The ingredients of the dish – pomegranates, chicken and walnuts – have been …
From saffronandcyrus.com
From saffronandcyrus.com
PERSIAN FOOD – TOP 10 IRANIAN DISHES | IRAN DESTINATION
Persian Food: Fesenjun (Pomegranate Walnut Stew) This is an essential part of Persian gatherings and it consists of tart pomegranate with chicken or beef, ground walnuts and onion. Sometimes saffron and cinnamon are also added. Some Iranians like to add a bit of sugar to balance the acid. Fesenjun has a long and rich history. Archeologists found some inscribed …
From irandestination.com
From irandestination.com
PERSIAN FESSENJAN WITH JEWELLED CAULIFLOWER ‘RICE’ - THE LEMON …
Add the ground spices. Stir to coat the onion well. Reduce heat to medium and cook onion another 10 minutes. Add all the cauliflower along with 3 tbsp of hot water, and stir to warm through, about 8-10 minutes. Add a bit more water if the cauliflower seems too dry. Add the saffron and soaking water. Cook 1 minute.
From thelemonapron.com
From thelemonapron.com
FESENJAN - [KHORESHT FESENJAN + RECIPE] - CHIYAKOTRAVEL
First, grind the walnut kernels three times. Finely grate the onion, preferably white onion. Then fry it with a tablespoon of oil until the onion is not raw anymore and light. At this stage, add the minced walnuts to the onion and stir until the walnuts are cooked. Roasting walnuts cause the oil to escape.
From chiyakotravel.com
From chiyakotravel.com
FESENJAN: PERSIAN CHICKEN - THE COOK'S COOK
Add the onions and cook them over low heat for about 15 minutes, until they are tender. Add 10 ml (2 teaspoons) of the cinnamon and cook for a minute or two. Add the pomegranate molasses, tomato sauce, walnuts, and broth and simmer for about 20 minutes, until thickened. Transfer the sauce to the tagine, cover, and simmer for 25 to 30 minutes.
From thecookscook.com
From thecookscook.com
FESENJAN - PERSIAN POMEGRANATE WALNUT STEW - UNICORNS IN THE …
Add walnuts and saute onion and walnut for 5 minutes. Add 2 cups of water. Turn the heat up to high and bring the mixture to boil, turn the heat down to medium so it simmers then add pumpkin, chicken thighs, salt and pepper and let it cook for 30 minutes. After 30 minutes, check if the chicken is cooked.
From unicornsinthekitchen.com
From unicornsinthekitchen.com
FESENJAN RECIPE - UNIQOP ONLINE PERSIAN GROCERY
Fesenjan (Fesenjoon, Khoreshe Fesenjan, فسنجان ) is another delightful and famous Persian stew from north of Iran. There are three main Fesenjans based on the region it is cooked at. However, historians believe that it is originally from the Gilan province because Fesen is the Gilaki term for walnut. Nowadays cooking Fesenjan is not ...
From uniqop.com
From uniqop.com
BEEF FESENJAN PERSIAN KHORESH FESENJOON RECIPE - YOUTUBE
Fesenjan or fesenjoon is a north Iranian recipe usually made with chicken and originally was made with duck This time we are making khoresh fesenjoon with be...
From youtube.com
From youtube.com
COOK KHORESHT FESENJAN, A DELICIOUS PERSIAN DISH
Directions to Cook Khoresht Fesenjan: 1. Fry finely chopped onions with two tablespoons oil over medium heat until slightly golden. 2. Add turmeric powder and stir for just a few more minutes. 3. Add chicken and continue heating until the meat pieces get golden brown on all sides. Then set them aside.
From destinationiran.com
From destinationiran.com
EASY PERSIAN WALNUT STEW - FESENJAN - MAIN DISH - TASTEGREATFOODIE
Instructions. In a medium pot boil the chicken breasts in 12 cups of water for 25-30 minutes or until cooked. Remove the chicken from the water and place in a bowl, shred the chicken once they cool down. Place the broth in a large bowl. To a blender begin to add 8 cups of broth to 8 cups of walnuts.
From tastegreatfoodie.com
From tastegreatfoodie.com
You'll also love