![]() ![]() Using a food processor chop the fresh walnuts until you have a creamy beige paste of walnuts.For making saffron rice refer to this post. Fesenjoon is served with saffron rice.4-5 pieces Chicken breast or skinless, boneless thigh.1 cup Pomegranate molasses (plus extra as needed).As long as the two main ingredients of pomegranate molasses and walnut paste are in the pot you won’t have any problems in making Fesenjoon. For a vegetarian option, the protein could be replaced with anything such as grilled tofu, grilled eggplant, or roasted squash. Traditionally it was made with duck or turkey, but nowadays it is more common with chicken and meatballs. Don’t forget that like every other stew in Persian cuisine this food is also served with rice, this time saffron rice.įesenjan has over three variations depending on the protein. While everything is cooking you can sit back and let the pot to bubble gently and for the walnuts to release their magnificent odour and oil. ![]() If you cannot buy it from supermarkets you can simply make it at home.Ĭheck our recipe for Ash-e Anar | Persian Pomegranate soupĬooking Fesenjan might seem very hard by its long-time of simmering, but it is one of the simplest dishes in Iranian cuisine. Pomegranate along with watermelon is a symbol of Persian winter solstice celebrations such as “ Yalda” which is the longest night of the year! The love for this fruit has made Persians to make pomegranate molasses by cooking down pomegranate juice in a pot until it thickens and reduced to a brown paste. Pomegranate is known as the heavenly fruit on earth in Iranian culture. Persians like Fesenjan to be more on the sour taste but in some recipes, sugar is also added to add that extra sweet taste.Īs described above Persians have a special place for pomegranate (“Anar” in Farsi) in their heart. This is why pomegranate molasses made out of fresh pomegranates could vary from sour (dark brown) to sweet (light brown) as you move from the northern part of the country to the hotter climates in the south. Pomegranate fruit could be sweet or sour depending on the climate it is growing in Iran. The pomegranate molasses which is responsible for the sour and sweet taste of Fesenjann is not a common ingredient in the supermarkets outside Iran. Even though Fesenjoon originates from Gilan but it has found its way through all the cities in Iran with minimal variation in the recipe.įesenjoon stew contains pomegranate molasses and walnuts in addition to a protein, but there is so much more to this tangy and sweet dish. In fact, Fesenjoon has originated from northern parts of Iran, Gilan, along the Caspian Sea where the sour pomegranate trees grow. We would help our parents and witness the making of Fesenjoon for the family feast. As kids playing in the backyard around the pomegranate trees, we would come inside the house to a pleasant smell of Fesenjan and saffron rice. Only one spoon of this jewelled stew brings layers of flavours to your mouth at once.įor me, Fesenjoon is a reminder of my grandmother’s house in northern Iran where the whole family used to gather to prepare Khoresht-e Fesenjan (Fesenjan Stew in Farsi) from scratch. The dish is also a popular accompany in Iranian special occasions such as parties and weddings. The sweet and sour taste of pomegranate molasses, silky texture of ground walnut and the magnificent odour of Fesenjan will take one to the heart of northern Iran, Gilan. Fesenjan or Fesenjoon is simply one of the wonders of Persian cuisine! The dish may be described as one of the most delicious, nutritious, comforting and elegant dishes anyone can try in their lifetime, and this is no exaggeration.
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