Fesenjan

Fesenjan Recipe - Authentic Persian Dish with Poultry

Region / culture: Persia | Preparation time: 15 minutes | Cooking time: 90 minutes | Servings: 6

Introduction

Fesenjan is a traditional Persian dish that combines the richness of ground walnuts with the tangy sweetness of pomegranate syrup. This dish is a perfect blend of savory and sweet flavors, making it a unique and delicious addition to any meal.

History

Fesenjan has a long history in Persian cuisine, dating back hundreds of years. It is believed to have originated in the northern regions of Iran, where pomegranates and walnuts are abundant. This dish was traditionally served during special occasions and celebrations, as it was considered a luxurious and decadent dish.

Ingredients

0.25 cup olive oil
2 small onions, thinly sliced
3 cloves garlic, minced
0.5 tsp cinnamon
0.25 tsp nutmeg
2.5 cup finely ground walnuts
0.67 cup pomegranate syrup [1]
2.5 cup stock or water
2 tbsp sugar
1 tbsp salt
2 tsp pepper
1.25 tsp saffron (optional)
2 limes, juice of
2.5 – 3 lb (1.36 kg) bone-in poultry, of choice

How to prepare

Heat butter or oil over medium heat in a large Dutch oven.
Add onions and sauté until they become wilted and translucent.
Add garlic, cinnamon, and nutmeg and sauté, stirring, for another 1 – 2 minutes.
Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper, and saffron.
Adjust sugar and salt according to taste.
Bring to a low boil and simmer for 0.5 hour.
Add chicken and simmer on low heat for another 30 – 60 minutes.
Halfway through the cooking time, add the lime juice to taste.
During this cooking time, the sauce will thicken and darken, and the oil will begin to render out of the walnuts.
Add water or stock if necessary to prevent the sauce from thickening too much and scorching.
Serve with plain white rice.
If desired, you can use a whole bone-in chicken.
Cut it into 8 serving pieces and remove most of the skin.
The bones will give the dish a richer flavor.

Variations

Substitute chicken with lamb or beef for a different flavor profile.
Add dried apricots or prunes for a touch of sweetness.
Use vegetable broth instead of water for a vegetarian version of the dish.

Cooking Tips & Tricks

Be sure to finely grind the walnuts to achieve a smooth and creamy sauce.

- Adjust the sugar and salt according to your taste preferences.

- Simmer the sauce on low heat to allow the flavors to meld together and the sauce to thicken.

- Adding saffron is optional, but it adds a beautiful color and subtle flavor to the dish.

Serving Suggestions

Serve Fesenjan with plain white rice to soak up the delicious sauce. Garnish with fresh parsley or pomegranate seeds for a pop of color and flavor.

Cooking Techniques

Simmer the sauce on low heat to allow the flavors to develop and the sauce to thicken. Stir occasionally to prevent scorching.

Ingredient Substitutions

Use almond or cashew butter instead of ground walnuts.

- Substitute maple syrup or honey for pomegranate syrup.

- Use chicken thighs or breasts instead of bone-in poultry.

Make Ahead Tips

Fesenjan can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Fesenjan in a decorative serving dish and garnish with fresh herbs or pomegranate seeds. Serve with a side of fluffy white rice for a complete meal.

Pairing Recommendations

Pair Fesenjan with a crisp green salad or roasted vegetables for a balanced meal. Serve with a glass of red wine or a fruity iced tea.

Storage and Reheating Instructions

Store leftover Fesenjan in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 30g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Iron: 10% of daily value per serving

Vitamin C: 8% of daily value per serving

Alergens

Contains nuts (walnuts)

Summary

Fesenjan is a rich and flavorful dish that is high in protein and healthy fats. It is a great source of iron and vitamin C, making it a nutritious and delicious meal option.

Summary

Fesenjan is a delicious and nutritious dish that combines the richness of ground walnuts with the tangy sweetness of pomegranate syrup. This traditional Persian dish is perfect for special occasions or weeknight dinners, and is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Fesenjan. It was during my travels through the bustling streets of Tehran, Iran, many years ago. I had always been intrigued by Persian cuisine and the flavors that came with it. As I meandered through the vibrant markets, my senses were overwhelmed with the sights and smells of exotic spices and herbs.

I stumbled upon a small, quaint café tucked away in a corner of the market. The aroma of simmering stew wafted through the air, drawing me in like a moth to a flame. I took a seat at a rickety table and watched as the chef expertly prepared a dish that looked like nothing I had ever seen before.

Curious, I struck up a conversation with the chef and inquired about the dish he was making. He smiled warmly and began to tell me about Fesenjan, a traditional Persian stew made with pomegranate molasses, walnuts, and chicken. He explained that it was a dish often served during special occasions and celebrations, as it was believed to bring good luck and prosperity.

Intrigued by the history and significance of the dish, I asked the chef if he would be willing to share his recipe with me. He chuckled and said that the recipe was a closely guarded secret, passed down through generations of his family. However, he offered to teach me how to make Fesenjan if I promised to keep it to myself.

I eagerly agreed and spent the next few hours in the kitchen, learning the intricate steps and techniques required to make Fesenjan. As the stew bubbled away on the stove, the chef shared stories of his childhood and the memories associated with this dish. I listened intently, soaking up every word and savoring the experience of learning from a master chef.

When the stew was finally ready, I took my first bite and was transported to a world of rich, complex flavors that danced on my tongue. The sweet and tangy pomegranate molasses paired perfectly with the earthy walnuts and tender chicken, creating a harmony of tastes that was truly unforgettable.

As I bid farewell to the chef and left the café, I knew that I had stumbled upon a culinary gem that would stay with me for the rest of my days. I returned home with the recipe for Fesenjan tucked safely in my pocket, eager to share this newfound treasure with my family and friends.

Over the years, I have made Fesenjan countless times, each batch a labor of love and a tribute to the chef who first introduced me to this magnificent dish. I have adapted the recipe to suit my own tastes and preferences, adding my own special touch to make it truly my own.

Whenever I make Fesenjan, I am transported back to that fateful day in Tehran, surrounded by the sights, sounds, and smells of a faraway land. The memories of that experience are etched into my heart, and I am grateful for the opportunity to have learned from a true master of Persian cuisine.

And so, dear reader, I urge you to seek out new flavors and experiences, to embrace the unknown and savor every moment spent in the kitchen. For it is in these moments of discovery and creation that we find true joy and fulfillment. And who knows, you may just stumble upon a recipe as exquisite as Fesenjan, a dish that will forever hold a special place in your heart.