Fesenjan Iranian Special Occasion Dish Recipes

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FESENJAN (IRANIAN SPECIAL OCCASION DISH)



Fesenjan (Iranian Special Occasion Dish) image

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

1/4 cup olive oil
2 small onions, sliced thin
3 garlic cloves, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 1/2 cups walnuts, finely ground
2/3 cup pomegranate syrup
2 1/2 cups stock or 2 1/2 cups water
2 tablespoons sugar
1 tablespoon salt
2 teaspoons pepper
1 1/4 teaspoons saffron (optional)
2 limes, juice of
2 1/2-3 lbs bone-in poultry, of choice

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)



Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan) image

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

1/4 cup lime juice
1/4 cup butter or 1/4 cup oil
2 1/2-3 lbs chicken (cut up, bone-in) or 2 1/2-3 lbs duck (cut up, bone-in)
2 onions, thinly sliced
2 cups walnuts, finely ground in a food processor
1 1/2-2 cups chicken stock or 1 1/2-2 cups water
2/3 cup pomegranate syrup (see notes in description if using juice)
2 -3 tablespoons sugar
kosher salt, to taste
fresh ground pepper, to taste

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

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Top Asked Questions

How to make Fesenjan at home?
Pay attention that the vegetarian Fesenjan recipe will need 2 hours for cooking. For cooking Fesenjoon with chicken first pour in the mixture 300-gram walnut and 2 numbers of a medium onion and let it chop completely and mix. Then pour 7 to 8 glasses of water with the mixture of walnut and onion in the pot.
What to eat in Fesenjan?
In Fesenjan stew chicken (sometimes tiny meatballs) is cooked with walnut and pomegranate paste and has a great taste. you can change this stew flavor with your taste by choosing some sugar. Are you ready for a delicious Fesenjan recipe? Also, you can use one or two glasses of fresh pomegranate juice.
What to cook in Fesenjoon?
Instead of chicken, you can either prepare meatballs or any vegetarian protein such as tofu, eggplants, or roasted squash for a vegetarian Fesenjoon. In the first pot, add the crushed walnut and stir for one minute until the walnuts get tender.
What is Fesenjan stew chicken?
In Fesenjan stew chicken (sometimes tiny meatballs) is cooked with walnut and pomegranate paste and has a great taste. you can change this stew flavor with your taste by choosing some sugar. Are you ready for a delicious Fesenjan recipe?

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