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 serve, let it thaw in the fridge overnight. 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.

FESANJĀN (fesenjūn, fasūjan), a well known Persian dish (ḵoreš, a kind of stew) made of walnut or almond, poultry (usually duck) or small meat balls (kalla gonješkī) and pomegranate sauce or juice.

Pomegranate molasses is sold online, in Middle Eastern markets, and in some supermarkets, where it is often located in the aisle with international foods.

Iran. In Persian, pomegranate is known as anar.

The pomegranate (Punica granatum L.) is native of Iran and its name in the Persian language is "Anar". It is extensively cultivated in Iran, India, Afghanistan and in the Mediterranean countries like Spain, Morocco, Egypt and Turkey. It is also grown to some extent in Tajikistan, Pakistan, the USA and China.

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.

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 do Persians put on pomegranate? ›

Place some of the pomegranate seeds in a nice bowl. Sprinkle a bit of Ground Angelica on top. See? It is super easy!

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

At the ruins of Persepolis, the ancient capital of the Persian Empire, archaeologists found stone tablets that date back to 515 B.C. with the ingredients to one of the most iconic Persian dishes still eaten to this day – fesenjoon. * From weddings to nightly dinners, fesenjoon belongs on any table and to any occasion.

Heating pomegranate seeds can eliminate some of their flavor, so it is best to eat them fresh and raw or as a garnish.

Tahdig is best served fresh, however, if you have leftovers you can store them in an airtight container in the refrigerator and reheat over the stove with a little oil, crispy side down. Unfortunately, crispy rice does not freeze well, so I don't recommend freezing it.

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.