Fesenjan (Persian Pomegranate Chicken) Recipe (2024)

FAQs

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.

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.

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. Like other khoresh stews served over rice, fesenjan is common also to Iraqi cuisine.

To reheat fesenjan, place it in in a small pot and turn the heat on to medium low. Stir occasionally so it doesn't stick to the pot. It takes about 20 minutes to reheat completely.

Major staples of Iranian food that are usually eaten with every meal include rice, various herbs, cheese, a variety of flat breads, and some type of meat (usually poultry, beef, lamb, or fish). Stew over rice is by far the most popular dish, and the constitution of these vary by region.

FESENJAN NUTRITIONAL VALUES & CALORIES

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

Iran. In Persian, pomegranate is known as anar.

A mixture of honey or maple syrup with some lemon juice can be a great replacement for pomegranate molasses in many recipes where you don't really need that pop of bright red color, and are mainly concerned about getting the flavor right. You can also use lemon juice and sugar if you don't have maple syrup or honey.

Pomegranate molasses, also known as Dibs Ar-rumman (Arabic: دِبْس الرُّمَّان), rakkaz rimonim (Hebrew: רכז רימונים), robb-e anâr (Persian: رب انار), melása rodioú (Greek: μελάσα ροδιού, "pomegranate syrup"), nar ekshisi (Turkish: nar ekşisi, "pomegranate sour"), and narsharab (Azerbaijani: narşərab, "pomegranate wine") ...

The pomegranate fruit is assumed to have originated in Iran and Afghanistan. The fruit was used as a holy symbol and respected in zoroastrian worshipping ceremonies and rituals. The pomegranate symbolized the soul's immortality and the perfection of nature for Zoroastrians.

What do Persians put on pomegranate? ›

Traditionally, in old-timey Iran, people would sprinkle golpar (ground angelica powder) over anâr seeds.

Iran produces Persian walnut, melon, tangerine, citrus fruits, Kiwifruit, dates, cherries, pomegranates, peach, oranges, raisins, saffron, grapes , Apricot , Pitted Prune and watermelon.

A Beaujolais, a French wine made from Gamay grapes, would be a good match for Fesenjan. This wine is known for its light body and high acidity, which can help balance the richness of the stew.

Add the juice from at least two (preferably more) pomegranates to a wide based pan and a good squeeze of fresh lemon juice. Simmer gently - low heat. Stop when the juice has thickened and coats the back of a spoon.

You can even leave it on the serving plate if you have room in your fridge and wrap it tightly with plastic wrap, so it stays together. When reheating, I recommend reheating in a non-stick skillet over medium heat, crispy side down if possible, until warmed through and the exterior is crispy once again.

Mix the cornflour with the rosewater and 3 tbsp cold water, then stir into the tagine. Cook over a medium heat for 1-2 mins or until the sauce thickens. (Thickening the sauce with cornflour isn't traditional but helps the tagine to freeze more successfully.)

Mix one teaspoon cornflour with a tablespoon of room temperature water and add to your stew. Then bring to the boil and cook until desired thickness is reached.