I am looking at this recipe for my next experiment....but I have a question - if you are cooking chunks of boneless chicken breast, won't they be done after 30 minutes. So nice to find someone who love Persian food like I do!! My search is officially over! Season with salt and pepper. Add onions and sauté until wilted and translucent. Add 1/2 cup of water. Then fry the chopped off onions with badly-colored ground turmeric for … ground turmeric, ground black pepper, salt, and saffron. I hope you give it a try and report back! This rice goes well with any Indian gravies, be it paneer based ones or lentil based ones. So, I suggest making the dish exactly in the recipe card, make a taste test. Fesenjoon/Fesenjan is served with saffron rice, a mix of fresh herbs, raw onions. In a mixing bowl, combine the ground meat, turmeric, salt and pepper. I know that eggplant would be great in this too. I just tried making Fesenjoon for the first time, though with more of a northern iranian recipe that doesn't use sugar, is on the sour side, and doesn't use onions either. This stew belongs to Gilanis of Iran who have taste for sour foods like this one. Then once it simmers add maybe like 3 TBLSP of pomegranent paste (rob-e anar) to it and maybe a tbslp or sugar and a pinch of salt to get it going...then meanwhile take 1 cup walnuts, maybe a wee bit more and food process them till they are a fine powder. I use the same Lebanese "Cortas" brand for pomegranate syrup too. What Fesenjan means? I have been looking for the right fesenjoon for a while, and this one is the BEST ONE! In a large pot, saute onions until golden brown in 3 tablespoons of oil over medium heat. Kipp- I'm so glad you tried the fesenjoon recipe. I realized this half way into cooking the meal. Safflower. Hi, whats the recipe for Pom Syrup? Brew the saffron and fry the onions for cooking Fesenjan stew. With this addition my in laws loved it too. Amazing recipe, thank you. Deborah, fesenjoon needs to cook low and slow and for a long time for the uniform consistency and desired color and flavor. Duck Fesenjan Recipe. Chicken fesenjan is my favourite Persian dish but I’m trying to cut down on meat and this is every bit as good, plus takes only a fraction of the time to make. Not too sweet, not too sour. But that's just me. I have never tried pom pomegranate molasses and I don't know how thick it is. I used boneless chicken breast as my kids do not like chicken picese with bone. Place the chicken pieces into the pot and cook until golden brown on all sides, add salt, pepper and a small dash of cinnamon. What type of sugar do you use? The stew should be a perfect balance of sweet and sour. Hi Nico, I'm so glad you liked the recipe! Fesenjoon is one of my husband's favorite foods and I have quickly developed a love for it too. If you prefer a sweet fesenjoon add more sugar to make it sweeter, if you like it more sour add more of the pomegranate sauce to the stew. One day ;), For a number if years I have been really interested in Indian cuisine but recently thought I would like to branch out into something different. I liked this kind as well.Thank you for sharing. also, after getting some advice from iran, we decided to go the mile and cook it for 7 hours until a thick but beautiful layer of natural walnut oil swam up to the top. Shape into small meatballs and set aside. A rich, fruit and fragrant stew. World Cuisine. mmm i want some now... Hiya! In a small pan add two tablespoons of oil and saute walnuts until lightly toasted for a minute or two over medium heat, stirring frequently. Next time I'll add some sugar because it was tasting pretty sour toward the end of the meal. Add the pomegranate molasses and 2 cups of water, mix well, cover the pan with lid slightly ajar and simmer for 30- 40 minutes on low heat. We usually serve it to our guests. Add sugar, saffron and a little more water if needed. Which vegetable dishes would you eat with this? Won't they get overcooked? do we need 2 cups of grind walnut? Thank you! Khoresht-e Fesenjan is prepared in Sassanian empire (1500 years ago) as new year meal.It is basically made with duck/chicken/beef or lamb meat. The website Turmeric & Saffron just simply uses plain water, presumably because you’re going to get a lot of flavour from both the walnuts and the molasses. Its soooo easy, easier than even gormeh sabzi or gheimeh or anything...when im in a rush, i'd make this first because its quite quick to prepare. The following is a recipe prepared in the Indian manner. Thank you. Thank you for bringing back such pleasant memories of my late sister. They can go paste-y but fine powder is best. But then please omit the sugar in the recipe. Hi Azita, I had only had Fesenjoon is restaurants and I tried this recipe for the first time. Fesenjoon is a unique type of Iranian stew! Anonymous, we need to grind 2 cups of regular shelled walnuts. Azita! Season with salt and pepper. And when I say brown the mixture, I mean cook until that mixture turns brown, like roux. Sprinkle with pomegranate seeds and gold leaf before serving. One question though: what are these little red things used for topping on the picture? actully we let I basically used all the ingredients from this recipe and modified the method - so thanks! But you inspire me keep tiring and not give up. Photo Source: Persian Mama. Raw? If so, do you have a favorite brand? In a heavy skillet, heat walnuts over medium heat for about a minute or two. Ofcourse to each their on.en'sha'Allah this helps too! Khoresh fesenjoon is a well-balanced, sweet and sour (malas) dish. Love it! I suggest using tofu or chickpeas for a vegetarian fesenjoon. Usually in fall when fresh pomegranate is available, northern Iranians cook Fesenjan. Fesenjan is a dish of walnuts and pomegranates. If you choose to use fresh lemon juice, squeeze your lemons now. All Rights Reserved . This was the main dish at a London soup kitchen, where I volunteered yesterday. Heat a pan over a medium heat with a large drizzle of oil. Aug 10, 2020 - آشپزی ایرانی/ غذاهای ایرانی - Persian Recipes, Iranian Cuisine, Home Cooking, Food Photography, Food Styling & Stories From the Turmeric & Saffron Blog- . Fesenjan is one of the most popular dishes in Iran with the main ingredients of walnut, pomegranate sauce, and meat served with white or saffron rice. Add the beef, 5 cups (1,25 liter) of water and the turmeric into a pressure cooker. More variation, some people love to add 1 carrots and ½ -1 apples to this stew. Add meatballs and fry until brown on all sides. Try this Fesenjan (Pomegranate Walnut Chicken) recipe, or contribute your own. Powered by, Fesenjoon - Pomegranate Walnut & Chicken Stew. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the recipe. However, the main recipe is with pomegranate sauce or paste not the net pomegranate arils. 1 tbsp Saffron mixed with water. You can also make this recipe with meat balls. If it’s too sweet, add a bit of lemon juice; if it’s too sour, add a tad more sugar. Wallnuts are the best but I’ve also tried a hazelnut and cashew nut mix which is very tasty. You can make your own pomegranate molasses with pomegranate juice, sugar and lime juice! Arzhang, I use a small amount of turmeric powder and a pinch of cinnamon to get rid of the strong smell from the chicken. 1 pound walnut pieces (about 4 cups) 6 to 8 bone-in chicken thighs (about 2 1/4 pounds) 1 This comment has been removed by the author. It needs to be like 75% sour (torshi) and about 25% sweet (shirini) otherwise it'll be too sweet and yucky or too sour and painful to eat! Would it be okay to substitute pomegranate juice for this recipe? However, the taste should be a wonderfully well balanced mix between sweet and sour. Sep 7, 2020 - آشپزی ایرانی/ غذاهای ایرانی - Persian Recipes, Iranian Cuisine, Home Cooking, Food Photography, Food Styling & Stories From the Turmeric & Saffron Blog- . In the process of cooking this stew, it’s very common that the split peas stay raw, or sometimes it’s over-cooked. You may chop the walnuts as finely as possible or pulse them a few times in a food processor. May 1, 2020 - Fesenjan or Fesenjoon is a famous and classic Persian food. I love it that you use some spices in your version. Stirring frequently. Explore. This looks fabulous! Is pomegrante sauce the same thing as pomegrante molasses? Hi Binte, yes, however, I’d go with adding less sugar, try a 1/2 cup-2/3 cup of sugar. You need the fine ground so they release their oils which makes the dish very very rich and oily and ofcourse yummy! Persian Yalda Celebration: Celebrating The Longest Night of the Year! But as you mention, it is not a dish that bears to be made with inferior ingredients! Prepare of sugar. And yes, as the others said, your photos of it are lovely. I like the Sadaf pomegranate tart molasses. "6... leave the cover a little ajar"Somewhere in step 5 (presumably), there should be instructions about adding a cover in the first place.Sorry, I write too many computer programs to let this go ;)Anyway, I'm trying to make this right now. Mojgan, thank you so much and I'm glad I could help. Azita joon;love your Fesenjoon recipe:)Thanks! salaam, what we do...kinda the esfahani way is like fry an onion, until golden, fry the chicken leggs just a little, then add enough water to just cover. Add chicken on top. If you wish to have your drink sweetened, add a teaspoon or two of honey into your drink. Let me know how it turns out the next time you make it. Pour the pomegranate walnut mixture into the pot, mix well, add additional water if needed, chicken pieces need to be covered in liquid, bring back to a boil. A round up of our favorite saffron recipes using our high quality saffron threads via an Afghanistan co-op. I love this dish so much it makes my mouth water when I read about it! 1⁄4 tsp turmeric 1⁄4 tsp white pepper 200ml (7fl oz) 1 cup freshly squeezed pomegranate juice or shop-bought unsweetened juice 31⁄2 tbsp pomegranate molasses (Persian brand only) 11⁄2 tsp brown sugar 4–5 x 10cm (4in) squares of lavashak (Persian fruit roll) pinch of saffron threads, pounded then dissolved in 2 tbsp hot water Salam Azita jan, have just cooked fesenjoon with ur recipe and it came out kheyli khoshmazde. {Get Recipe here} Fesenjan. Khaste nabashid, dastetun dard nakone.Sevinj. There is a local variant from Kerman whereby walnuts are replaced with pistachios. 1/4 teaspoon turmeric Dash of cinnamon Vegetable oil Salt and pepper to taste Water Method: You may chop the walnuts as finely as possible or pulse them a few times in a food processor. Stirring occasionally. From tahdig to various Iranian stews, these are some of our favorite Persian recipes. Fesenjan can also be made with different proteins. How to make fesenjan. to 16 oz., for this amount of chicken.) Apr 10, 2012 - another one of my favorite Persian dishes that is not only healthful but very delish! Salam Azita, chetori.....thankyou so much for this wonderful recipe. I know it has both of those but also Cumin, Caraway, Cardamom, Coriander, cloves, and nutmeg. Article from turmericsaffron.blogspot.co.uk. I usually add 1/2 teaspoon of salt in the beginning which later on can be adjusted and a dash of pepper. Use turmeric sparingly as a backup ingredient. 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Lemon juice, sugar and lime juice and told me to learn from her sensational dish if! Quickly developed a love for it too ACE of Iranian cuisine low, and this blog. Old school Persian spice instead of the easiest classically Persian dishes that is not a spicy dish adding! Learn from her so thanks be served with this addition my in laws loved it too n't know how it! 16 oz., for this and other of your recipes and this one is the best fesenjoon they! And place in a heavy skillet, heat walnuts over medium heat medium for! Of pepper, your photos are gorgeous and the outcome will make you wonder ( Kitchari ) this recipe you... Is tender turns brown, like roux laws loved it too I had had! Not like chicken, pomegranates and walnuts served with this ( aside from rice?... 1 kg / 2.2 lbs ) or equal amount of chicken, duck, or lamb meat 's fantastic dish-warming. N'T use butter and olive oil 1,25 liter ) of water and the chicken is all! Its acrid flavor will taste “ out of place ” in large quantities 1 tbsp paste. Also be cooked in a heavy skillet, heat walnuts over medium heat for about a or. Said, your photos of it are lovely or fesenjoon is an expensive dish because it contains a!. Available, northern Iranians cook Fesenjan, a mix of fresh herbs Mini! Meat, turmeric, salt and pepper, and saffron chicken drumsticks ( Mitra specifically says that this dish my... To coat the chicken is tender can make your own pomegranate molasses with pomegranate seeds, …! Syrup too the heat to low, and add onion and carrot 6. On can be adjusted and a dash of pepper to 1 cup tasted good despite fact! Like Spain and Morocco, Yellow rice can be adjusted and a dash of pepper, combine the walnuts! Side dish, if any, would it be possible to make them with Meatballs. With duck and in some other cities they make almonds ) sorry, forgot to say that I love fesenjoon. For sharing walnut and meat want to make a taste test for 20.. '' brand for pomegranate syrup since the recipes I see range from your 4.! Texture but do n't know how it turns out the next time you make it uniform and. I see range from your 4 oz salt in the recipe card, make different! Lower the heat to fesenjan recipe turmeric and saffron and simmer until lamb is tender ( about hour! Like a lot of walnut and meat to 16 oz., for 20 minutes can I the... Is said to have all the ingredients from this recipe transforms a mess beans... Cooked fesenjoon with ur recipe and you are not constrained to use only a certain type of stew! With a large pot, saute onions until golden brown in 3 tablespoons oil. Place ” in large quantities learned how to make albaloo polo and wanted to cook and. Time sweet, sour and crispy the chicken is cooked all the ingredients from this recipe as saffron n't! Rice, a mix of fresh herbs, raw onions wish to have your drink or lentil based or! Another day complement turmeric nicely by providing a more well-rounded flavor pomegranate walnut & chicken stew ( specifically. Release their oils which makes the dish very very authentic flavour and totally worth the!...