FESENJAN (PERSIAN POMEGRANATE CHICKEN)
Fesenjan is a Persian chicken stew made with chicken breasts or thighs that are slowly cooked with ground toasted walnuts and pomegranate molasses.
Provided by Elise Bauer
Categories Dinner Stew Chicken Chicken Stew Pomegranate Stew Walnut
Time 2h10m
Yield 8
Number Of Ingredients 14
Steps:
- Toast and grind the walnuts: You can toast the walnuts in one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes. In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.
- Brown the chicken pieces on all sides: In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.
- Sauté the onions: Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.
- Add chicken and stock: Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.
- Add ground walnuts, pomegranate molasses, sugar, spices, cover and cook: Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan. Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender.
- Serve: Garnish with pomegranate seeds. Serve over parsi pulao or other favorite rice. Links: Slow cooker pomegranate chicken salad from Lydia of The Perfect Pantry
Nutrition Facts : Calories 568 kcal, Carbohydrate 31 g, Cholesterol 148 mg, Fiber 4 g, Protein 34 g, SaturatedFat 7 g, Sodium 375 mg, Sugar 23 g, Fat 37 g, ServingSize Serves 6-8, UnsaturatedFat 0 g
FESENJAN
This rich, tangy Iranian chicken stew from Azita Houshiar is a highlight of the Persian holiday Shab-e Yalda, a winter-solstice tradition that predates Islam by thousands of years. The chicken is drenched in pomegranate molasses and cooked with a copious amount of ground walnuts, which results in a gravy that is sweet, tart and thick with flavor.
Provided by Sam Sifton
Categories dinner, soups and stews, main course
Time 2h
Yield 6 to 8 servings.
Number Of Ingredients 12
Steps:
- Preheat the oven to 350. Lightly season chicken with salt and pepper, and sauté in olive oil until lightly golden. Remove from heat and set aside.
- Spread walnuts on a baking sheet, and bake until toasted, about 5 minutes. Once cool to the touch, rub walnut pieces between your palms to shed excess skin. Pulse in a food processor until finely chopped but not pasty. Transfer to a Dutch oven, and add onion and 2 cups water. Place over medium-low heat and simmer, partly covered, stirring it occasionally, for 20 minutes. Add 2 cups pomegranate molasses, sautéed chicken, squash, cinnamon, saffron mixture and 1 cup chicken broth or water.
- Adjust flavor with sugar, salt and pomegranate molasses, so it is tangy but also a bit sweet. Simmer gently, covered, until the sauce is a dark walnut color with a layer of oil on the surface, 35 to 40 minutes. If the pan looks dry, add additional broth or water as needed. Adjust flavors again, and stir so the walnut oil is well mixed.
- Bring the mixture to another gentle boil with the lid ajar, then continue to simmer on low heat until the sauce has thickened and the chicken is cooked through, 10 to 20 minutes. Make a final taste test, and adjust flavors to your liking.
- To serve, stir so that the walnut oil is evenly absorbed. Serve hot with Persian steamed white rice.
Nutrition Facts : @context http, Calories 1073, UnsaturatedFat 48 grams, Carbohydrate 79 grams, Fat 63 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 10 grams, Sodium 1031 milligrams, Sugar 69 grams, TransFat 0 grams
DUCK FESENJAN
A savory stew featuring duck, pomegranate, and walnuts, which is every bit as exotic as it sounds. This is my interpretation of the ancient classic. I'm assuming like most similar recipes, every household has their own version, and this kind of thing can easily be tailored to your tastes.
Provided by Chef John
Categories World Cuisine Recipes Middle Eastern Persian
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- Season duck legs all over with salt and black pepper.
- Heat vegetable oil in a large skillet over high heat. Place duck legs, skin-side down, in hot oil and cook until browned, 2 to 5 minutes; turn and cook until browned on the other side, 2 to 4 minutes more. Transfer legs to a plate; pour rendered duck fat into a bowl.
- Pour water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from heat.
- Heat about 2 tablespoons duck fat and olive oil in Dutch oven medium heat. Cook and stir onion in hot oil and fat until golden brown, 7 to 10 minutes. Add turmeric, cinnamon, nutmeg; cook and stir until fragrant, 1 minute.
- Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into onions; bring to a simmer.
- Grind walnuts to a fine powder in a food processor.
- Cook and stir walnuts in a skillet over medium heat until fragrant, 2 to 3 minutes. Stir walnuts into broth mixture; place duck legs in broth to cover in broth. Reduce heat and simmer until duck legs are tender, 3 to 4 hours. Transfer duck to a serving dish.
- Bring broth mixture to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs.
Nutrition Facts : Calories 668.2 calories, Carbohydrate 32.3 g, Cholesterol 102.3 mg, Fat 48.1 g, Fiber 3.9 g, Protein 31.2 g, SaturatedFat 6.6 g, Sodium 990.1 mg, Sugar 24.9 g
KHORESH-E FESENJOON (PERSIAN CHICKEN STEW WITH POMEGRANATE AND WALNUTS)
Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses. As the sauce cooks, it thickens and deepens to a shade of dark brown similar to that of mole poblano. You'll need to thin it out with water to prevent it from becoming overly sticky and syrupy. The sweet and sour flavors of the pomegranate, along with the silky texture the walnuts bring to the stew, make it one of the most elegant dishes in Persian cuisine.
Provided by Samin Nosrat
Categories poultry, soups and stews, main course
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Spread walnuts out on a baking sheet and toast until golden brown inside, about 12 minutes. Set aside to cool to room temperature.
- Remove chicken skin and discard or save for another use. In a large bowl, season the chicken with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
- Set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add oil and carefully lay chicken thighs into the pot in a single layer. It is crucial to leave space between the pieces to allow steam to escape, so brown chicken in batches if necessary. Cook until browned on both sides, flipping halfway through, 3 to 4 minutes per side. Remove chicken from pot and set aside. Add onion to pot with a pinch of salt and cook, stirring regularly, until soft and golden brown, 16 to 18 minutes.
- In a food processor, grind the cooled walnuts as finely as possible without turning them into a paste. (Alternatively, you can chop the walnuts as finely as possible by hand.) Add 2 cups pomegranate juice and 1/4 cup molasses to the walnuts and continue blending until you have a very smooth paste.
- Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid. Cook over low heat, stirring frequently, for about 2 hours. If the sauce begins to stick, stir in 1/4 cup water. The sauce will thicken and change color as it cooks, turning a deep, dark brown, similar to mole poblano.
- Add the saffron, and taste the sauce. Adjust seasoning with salt, pepper and pomegranate molasses as needed. The sauce should be delightfully sweet and sour, so add up to 2 teaspoons sugar, if needed, if it's too tart.
- Add the chicken to the sauce and simmer, uncovered, for 45 minutes, or until chicken is falling off the bone. Keep stirring regularly - the sauce should be thick, but not so thick that it sticks to the bottom of the pot, so add a splash of water as needed to prevent burning. Use a large spoon to skim away any walnut oil that has pooled on top of the stew. Taste and adjust seasoning, transfer to a serving dish and garnish with a sprinkling of fresh pomegranate seeds. Serve hot, with Persian rice, mast-o khiar and salad-e Shirazi if you like.
FESENJOON
Make and share this FESENJOON recipe from Food.com.
Provided by Elijah Jane
Categories Southwest Asia (middle East)
Time 3h30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor grind the walnuts until they are extremely fine and have a consistency almost like peanut butter. You can tell the nuts are ready when the crumbs start to stick together like dough.
- Place the ground walnuts in a large casserole dish. Add 1 litre of cold water. Bring this sauce to the boil on the stovetop and cook on a high heat for 5 minutes. Reduce to a low heat and leave it to simmer with the lid slightly ajar to let off some the steam. This is the basis of your sauce. Let it simmer on a low heat for 2 hours, stirring occasionally to make sure the walnuts don't stick to the bottom of the dish.
- After the walnut sauce has been cooking for 1 hour, add 200ml of cold water and two ice cubes to the pot. The cold water is important as it encourages the walnuts to release their natural oils. Give the sauce good stir then stick the lid back on and leave it to simmer for another hour.
- After 2 hours the sauce should have thickened and darkened in colour. Now add the pomegranate molasses, tomato concentrate, cinnamon, sugar, salt and pepper and stir well. Add the chicken pieces. Place the lid on the pot and continue to cook over a low heat for another hour.
- After about 50 minutes the chicken will be cooked and the sauce should be a rice, glossy, chocolate colour. Taste the sauce for seasoning. If you prefer it a bit sweeter, add more sugar or, if you want a more sour taste, add more pomegranate molasses. Cook for a final 10 minutes with the lid off so that the sauce thickens around the meat.
- Serve with steamed rice and a sprinkle a handful of fresh pomegranate seeds on top to garnish.
Nutrition Facts : Calories 857, Fat 71.3, SaturatedFat 12.4, Cholesterol 168, Sodium 1325.5, Carbohydrate 15.4, Fiber 4.4, Sugar 7.9, Protein 44.1
FESENJāN
This rich sweet-and-sour dish originates from northern Iran. Fesenjān is popular at Iranian family celebrations, such as Yaldā Night and Christmas
Provided by Nadiya Ziafat
Categories Dinner
Time 1h28m
Number Of Ingredients 10
Steps:
- Blitz the walnuts in a food processor until fine - you want to get rid of as many chunks as you can. Slowly add 900ml water until you have a watery paste.
- Tip the mix into a large saucepan over a medium heat and bring to the boil. Reduce the heat, cover and simmer for 1 hr, stirring often until the walnut oil rises to the surface.
- Meanwhile, heat a drizzle of olive oil in a large, deep frying pan over a medium heat and fry the onions until golden, about 5 mins. Add the turmeric and stir for 30 seconds, then add the chicken and season. Cook for 5 mins, stirring until browned all over. Cover and cook for 10 mins more until the juices from the chicken run clear.
- Stir the pomegranate molasses into the walnut paste, then taste - add the sugar if you prefer it sweeter. Mix in the spices, if you like, and the spiced chicken and warm over a medium heat for 5 mins until heated through. Scatter with pomegranate seeds and parsley. Serve with rice.
Nutrition Facts : Calories 678 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium
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- 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.
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- 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.
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