BEST Fesenjoon Recipe! Iranian Pomegranate & Walnut Stew | Chef Tara Radcliffe
Hi Guys!
I am so happy to back and able to post new Recipe for you guys!
Today, my mom and I will be showing you how to make Iranian Fesenjoon! It's such a comforting dish, that I know you and your friends and family will love!
You will need the following ingredients for this recipe (please cut this recipe in half if it is for up to 4 people... this recipe is for 8-10 hungry people).
10 cups walnuts
1 large onion
5 lbs. boneless & skinless chicken thighs cut into bite size cubes
1 tbs. turmeric
salt and pepper
4 cups water
1 1/2 cups sugar (optional)
2 10 oz. jars of pomegranate molasses
Please see video for detailed instructions.
I hope you all enjoy this recipe as much as I do!
Thank you!
P.S.
Make sure to check out my Amazon shop for all your Iranian recipe needs and much more of the items I use at home.
Also, make sure to follow me on IG @Tara_Radcliffe for daily easy recipes and great tips!
Love you all!
Fesenjan - Persian Walnut Pomegranate Stew
Fesenjān, is an Iranian stew, and I eat this stew with rice. You can use chicken instead of meatballs. Pomegranate paste makes this easy stew unique. If you don't like sweet foods, you can add less sugar to this stew. Once you try this amazing Persian recipe, you'll love this ❤️
????You'll need:
Onion: ×2 Medium-sized
Walnuts: 500g
Water: 1 Liter
Pumpkin: 125g
Pomegranate paste: 50g
Salt: 1 tsp
Black Pepper: 1 tsp
Turmeric: 2 tsp
Minced Meat: 300g
Sugar: 3 tsp
Lemon Juice: 3 tsp
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Persian Fesenjoon Khoresh (stew) بهترین خورش فسنجون مرغ
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Another one in the lineup of the most popular Persian (Iranian) Khoreshes (stews), right up there with Gheymeh and Ghormeh Sabzi is the Fesenjoon Khoresh! This is considered a dish with royal pedigree that originated on the Caspian Coast where they have a lot of ducks and walnut trees! This is a long and low simmered stew made with ground walnuts and duck meat (usually leg quarters), accented with a sweet and sour touch coming primarily from Pomegranate Molasses (and then adjusted with some kind of sweetener and citrus acid - lemon or lime juice). The intended final flavor profile for Fesenjoon is a tangy balance known to Persians as Malas (translation of tangy in Farsi).
Ducks take much much longer than chicken to cook and they are usually much more expensive, so a majority of times this dish is made with chicken. Specifically, it is made with chicken drumsticks because they resemble duck parts more than other chicken parts. So, if you are using duck meat, make sure the second simmering stretch is much much longer than the 20 minutes we prescribe for chicken drumsticks in the recipe I give (below in the comments section). If you live in the United States (especially in the South), you can use pecans instead of walnuts!
A fun fact about Fesenjoon stew is that it follows the same identical technique that many other culinary cultures use for a similar dish of nuts and poultry. Mexicans have Chicken Mole while the Indian sub-continent has brought us the Chicken Tikka Masala (by the way of London, England)!
Like almost all other Persian stews, Fesenjoon ios served with Persian Saffron Rice and usually a side of salad (such as Shirazi Salad). You can find videos for the Persian Saffron Ricxe and the Shirazi Salad on this channel.
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#CafeBagheri #Fesenjoon #PersianFood #Khoresh #Malas #Tangy #Chicken #Drumsticks #ChickenDrumsticks #SweetAndSour #فسنجون #خورش #ملس #گردو
Full recipe for Fesenjoon is placed in first comment under this video.
0:00 Introduction
0:38 Thank you for 6000 subscribers!
1:07 Preparing (grinding) walnuts
1:49 Showing ground walnuts
1:56 Starting to roast ground walnuts
2:37 Explaining the technique being shared by multiple culinary cultures (Mexican chicken mole, Indian style chicken tikka masala, etc.)
3:03 Walnut oil released
3:32 Finished roasting ground walnuts
3:48 Preparing (trimming) chicken drumsticks
4:15 Applying salt & pepper to chicken drumsticks
4:27 Introducing the use of a heat defuser on the stove eyes to prevent nuts from burning
5:03 Sautéing the chicken drumsticks
6:39 Putting sautéed drumsticks aside in a bowl
7:05 Sautéing the onion in the brown bits left from the chicken
7:38 Adding the turmeric to the onions
8:04 Adding the hot chicken broth
8:30 Bringing broth and onions to a boil and scraping the bottom of the pot to dissolve the brown bits
8:34 Adding brown sugar, cinnamon, and cardamom
8:51 Explaining the concept of MALAS flavor profile (a balance of sweet and sour - TANGYU)
9:02 Adding the pomegranate molasses to simmering stew
9:49 Adding a touch of cayenne pepper for a bit of heat!
10:07 Adding the roasted ground walnuts (or pecans) in the stew
10:28 Adding Bukhara (dried) plums (remove the pits)
10:59 Bringing liquid temp up to a boil then dropping it to simmer and letting it simmer for 20 minutes
11:37 Returning the partially cooked chicken drumsticks to the walnut pomegranate stew
12:15 Starting the second 20-minute simmer for the stew
12:33 After the second 20-minute stretch, adding the lemon (or lime) juice and the saffron solution
13:06 Start simmering the stew for another 10 minutes
13:20 Removing the chicken drumsticks from the stew and tenting to keep them warm (chicken is cooked and ready at this point)
13:50 Taste and adjust salt, pepper and tanginess
14:33 Showing the walnut oil layer on the top of the stew
14:46 Simmering a final 20-30 minutes to reduce/thicken the sauce by about 1/4 or until we achieve the desired thickness of the Fesenjoon khoresh
15:17 Finished Fesenjoon
15:46 Outtro
Make This Chicken ???? Recipe With Walnut & Pomegranate For Huge Health Benefits | فسنجون
Walnuts are natural mood enhancer, heart healthy, may support weight loss and excellent for healthy digestive system. Pomegranates on the other hand are a sweet fruit with a hint of tartness, Pomegranate molasses contains antioxidants that are beneficial to your immune system, pomegranate juice may prevent or slow the accumulation of cholesterol in your arteries. Cholesterol buildup causes your arteries to harden and narrow, and is the leading cause of heart disease. Antioxidants such as polyphenols can can reduce low-density lipoproteins that lead to cholesterol buildup. Pomegranates contain a higher amount of polyphenol antioxidants than most fruits. Pomegranate molasses contains several B vitamins including B1, B3, B5 and B6. Vitamin B1, or thiamin helps your body produce energy and is an aid to enzymes that help your muscles, cardiovascular system and nervous system. Vitamin B3, or niacin, helps to maintain the health and vitality of your skin, nervous system and digestive system. Vitamin B5, or pantothenic acid, helps promote normal growth and development, especially in young people. In this recipe we'll use both pomegranate molasses and walnuts to make our delicious fesenjan.
Fesenjan recipe or some time spelled as fesenjoon ashpazi (ashpazi means cooking in Farsi language) is a dish where chicken or duck pieces are cooked in a mixture of walnut and pomegranate molasses. Obviously in this video I show you how I made the Fesenjan recipe with chicken. Fesenjan stew is a nutty Iranian dish and it has an incredibly delicious subtle layers of flavor to it, most probably due to the main ingredients pomegranate molasses and walnuts, which are normally added in a finely chopped and coarsely copped consistency during the cooking process.
We would really love to know your thoughts on this recipe please feel free to share it with us in the comment section. If you've tried fesenjan recipe before, was it fesenjan with duck or fesenjan with chicken, and which one would you say is your favorite and why?
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KHORESHT FESSANJAN - A PERSIAN DISH MADE WITH CHICKEN, WALNUTS AND POMEGRANATE PUREE
I created this video with the YouTube Video Editor ( I had searched everywhere for a video showing me how to make this dish and couldn't find one, so I decided to make it myself, hope it is helpful. Any questions, feel free to ask!
How To Make Persian Khoresht-e Mast Esfahani
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How To Make Persian Khoresht-e Mast Esfahani
500g lamb neck (or beef neck)
1 brown onion
1 tsp salt
1/2 tsp ground turmeric
water
1 egg yolk
1/2 cup white sugar
2 cups natural yoghurt (not greek)
2 tbsp saffron water
1 tsp rose water
serve chilled, garnish with pistachios and barberries (zereshk)