Fesenjan (Persian Pomegranate Chicken) Recipe (2024)

FAQs

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.

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.

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.

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.

Chai, tea, is the national drink, always on the brew in every Iranian home, shop and office, even at rustic roadside stops. It's traditionally made in a samovar-style device with a small pot of strong tea on top of a larger pot of boiling water, so each person can dilute the tea to their preferred strength.

To brew tea Persian style, you need loose leaf tea. Black loose leaf tea is what Iranians use to brew tea at home. My personal favorite is Ceylon tea because of its deep red color and subtle flavor. Other black teas such as English breakfast or Irish tea work as well.

A White Côtes du Rhône, a French wine primarily made from Grenache Blanc and Marsanne grapes, would be a good match for Khoresht-e Fesenjan. This wine is known for its medium body and flavors of apple, pear, and honey, which would complement the sweet and sour notes of the dish.

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.

How many calories are in fesenjoon? ›

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.

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.)

Fesenjan's roots are in northern Iran by the Caspian Sea, where pomegranates are abundant and are used in many dishes, whether fresh and whole, juiced, or concentrated to form a paste.

Pomegranate molasses is a Persian ingredient, which is most often used to enhance savoury dishes with fruity flavours.

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") ...

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

Aloo Bukhara (Plum)

It is one of our most culturally signifcant dishes alongside dishes like Ghormeh Sabzi, Fesenjan (chicken, walnutt and pomegranate stew) and Kabab Koobideh (minced lamb kofte kebabs). Khoresh translated from Farsi means stew or casserole.