What is fesenjan in farsi?

Fesenjān (Persian: فسنجان; also called fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh) from Northern Iran. It is typically served over rice in the Iranian manner.

How to thicken fesenjoon?

If fesenjoon is too watery and not of a thick consistency leave the cover a little ajar, to let the steam and moisture out and simmer more until it thickens . Fesenjoon should not be watery.

What is fesenjoon made of?

Fesenjan or fesenjoon is a traditional Persian stew made with chicken simmered in a pomegranate molasses and walnut sauce . The combination of earthy walnuts, slightly sour pomegranate molasses and tender, juicy chicken create an unparalleled balance of flavors in this special occasion dish.

because, well, fesenjan is GOOD . Like, really very good. By my sister and I not eating it, it meant more for my parents to eat. It was like their little secret dish that they could enjoy while we filled up on rice and other dishes Dad would have cooked.

How do Iranians eat pomegranate?

Pomegranates appear in Persian food in every shape and form. They'll use it's syrup for stews, they'll use the arils as a topper for all kinds of dishes, or they'll just drink the juice.

What does pomegranate mean in Iran?

Ancient Iranians believed that the pomegranate was a sign of fertility due to its abundant seeds. It is a high pillar of festivities on Yalda Night. Narratives say the presence of pomegranates symbolizes blessings for a new life. The number of seeds scattered indicates how many children a young woman may give birth to!

What is traditional Persian food?

Typical Iranian main dishes are combinations of rice with meat, vegetables and nuts . Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots and raisins.

How to reheat fesenjoon?

When you want to warm it, add a small amount of water and don't be frightened by the thick green layer that emerges above the meat . It's the oil from the walnuts and will incorporate into the dish when you reheat it.

How many calories are in fesenjoon?

FESENJAN CALORIES & NUTRITION VALUES Fesenjan is a traditional Iranian dish. Fesenjan is high in manganese. 3.5 ounces (102 grams) of fesenjan has 338 calories .

What is the Persian name for pomegranate?

Iran. In Persian, pomegranate is known as anar .

What is pomegranate flower in Farsi?

Anaar Phool, Gul-E-Anar, Gule Anar, Gulnar Farsi , Punica Granatum, Pomegranate Flower.

What is pomegranate flower in Persian?

Golnar (Persian: گلنار, lit. 'pomegranate flower') is a feminine given name of Persian origin.

Is pomegranate Persian?

Pomegranate which in Persian is called “Anar/انار” or more literary "Nar/نار" is native to the central Iranian plateau and comes in different colours and tastes. From red to black coloured skin and sour to sweet, it is widely used in Persian flavours and traditions.

Fesenjan (Persian Pomegranate Chicken) Recipe (2024)

Recipes
Dinners

Fesenjan is a Persian chicken stew made with chicken breasts or thighs that are slowly cooked with ground toasted walnuts and pomegranate molasses.

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Updated September 29, 2023

37 Ratings

Here is a stew made for fall! This chicken stew with walnut and pomegranate sauce recipe is a classic preparation in Persian cooking: Fesenjan.

Fesenjan (Persian Pomegranate Chicken)

Prep Time10 mins

Cook Time2 hrs

Total Time2 hrs 10 mins

Servings6to 8 servings

Make your own pomegranate molasses by simmering 1 cup of pomegranate juiceuntil it reduces to 5 tablespoons of syrup.

Ingredients

1 to 2 large yellow onions, chopped, (3 cups)
2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
5 tablespoonspomegranate molasses
8 ounces walnut halves (about 2 cups)
2 pounds boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
2 cups chicken stock
2 tablespoons plus 2 teaspoons of sugar
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
See Also
Southern Cornbread Recipe
1/4 teaspoon ground black pepper
Salt
1/2 cup fresh pomegranate arilsfor garnish, optional

Method

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

Fesenjan (Persian Pomegranate Chicken) Recipe (11)

Dinners
Comfort Food
Gluten-Free Dinners
Chicken Breast
Chicken Thighs

Nutrition Facts (per serving)
568	Calories
37g	Fat
31g	Carbs
34g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 6to 8
Amount per serving
Calories	568
% Daily Value*
Total Fat 37g	47%
Saturated Fat 7g	36%
Cholesterol 148mg	49%
Sodium 375mg	16%
Total Carbohydrate 31g	11%
Dietary Fiber 4g	14%
Total Sugars 23g
Protein 34g
Vitamin C 10mg	48%
Calcium 59mg	5%
Iron 2mg	14%
Potassium 737mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Fesenjan (Persian Pomegranate Chicken) Recipe (2024)

Fesenjan (Persian Pomegranate Chicken)

Ingredients

Method

FAQs

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