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How To make Chicken(Or Lamb) In Pomegranate Sauce (Khoresht E Fesenjan)
2 large onions -- chopped or sliced
5 teaspoons butter
1 large fryer chicken or 5 whole chicken breasts
1 can beef bouillon or consomme
1 cup water
2 1/2 cups finely ground walnuts
4 1/2 teaspoons pomegranate syrup (substitute sour cranberry
2 1/2 teaspoons sugar
2 1/2 teaspoons salt
1/2 teaspoon saffron (or turmeric)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon pepper
2 teaspoons lemon juice
Saut
How To make Chicken(Or Lamb) In Pomegranate Sauce (Khoresht E Fesenjan)'s Videos
HowTo: Persian Sour Pomegranate Molasses and Walnut stew Khoresh Fesenjoon خورش فسنجان
Once again, we are taking a trip up to North of Iran, Gilan province. “Sour Pomegranate Molasses and Walnut stew” known as “Fesenjoon” is made differently in different parts of Iran. Gilan does it the sour way. Mashhad does it the sweet way. Most people love it somewhere in the middle. However, this week on #Tahigers, we are making the sour-ish version of this delicious stew. The Crushed Walnuts and Pomegranate Molasses get together in a pot, on low heat, until they hug each other so tight that nothing can separate them. “Fesenjoon” in a bite consists of the warmness from the walnuts and the sourness from the molasses with a chicken that has been hanging out in the stew for some time, is the reason why I am once again, drooling. Try this recipe, take a picture, tag us, and let us know how you like it. #فسنجون
#Tahdigers appreciates your love and support!
Music by: Zacon ft. Mori - Aha Boogoo
~SHOPPING CART~ SERVES 3-4
~RICE –1 ½ CUPS
~OIL –AS NEEDED FOR RICE
~CHICKEN –6 PIECES
~CRUSHED WALNUTS –3 CUPS
~POMEGRANATE MOLASSES –1 CUP
~H2O –3 CUPS
~SALT –AS NEEDED
~PEPPER –AS NEEDED
~ICE –6 PIECES
~POTATOES –1 MEDIUM SIZED FOR “TAHDIG”
~RADISH –FOR GARNISH
~POMEGRANATE –FOR GARNISH
~PICKLED GARLIC –FOR GARNISH
------
PREPARATION METHOD FOR:
SOUR POMEGRANATE MOLASSES AND WALNUT STEW:
1) ADD POMEGRANATE MOLASSES TO MEDIUM SIZED POT
2) ADD 2 CUPS OF WATER AND BRING TO A BOIL
3) ADD CRUSHED AND SMASHED WALNUTS AND STIR FOR 1 MINUTE
4) ADD A CUP OF WATER
5) BRING IT TO A BOIL THEN ADD A PIECE OF ICE
6) PUT THE STOVE ON LOW HEAT
7) COVER THE POT
8) ADD AN ICE TO THE STEW EVERY 10 MINUTES FOR A TOTAL OF 60 MINUTES
9) STIR WELL EVERY 10 MINUTES
10) ADD CHICKEN
11) LET IT COOK FOR 45 MINUTES
~JUST LIKE THAT, ”FESENJOON” IS READY TO BE SERVED NEXT TO RICE !!
RICE:
1) WASH RICE UNTIL WATER RUNS CLEAR
2) ADD SALT
3) LET IT SOAK FOR AN HOUR
4) ADD ¾ WATER IN A POT
5) BRING WATER TO BOIL
6) ADD SOAKED RICE
7) LET THE RICE BOIL UNTIL THE GRAIN CAN BE EASILY SQUEESHED BETWEEN FINGERS
8) DRAIN RICE
9) DRY YOUR POT
10) ADD OIL TO THE BOTTOM OF THE POT
11) PLACE SLICED POTATOES FOR TAHDIG
12) POUR RICE OVER THE POTATOES
13) POKE A FEW HOLES IN THE RICE
14) COVER LID WITH A CLOTH AND PLACE ON THE POT
15) LET THE RICE COOK FOR APPROX. 25 MINUTES ON MEDIUM-LOW HEAT
16) ADD OIL ON TOP OF COOKED RICE
~AND GUESS WHAT?? PERSIAN RICE IS READY TO ACCOMPANY FERESNJOON!!
~BEST SERVED WARM WITH SIDES OF PICKED GARLIC AND FRESH HERBS.
WELL HELLO THERE!
Growing up I was always on the counter next to my grandma, mama, and aunts, watching them as they cooked the good stuff and sneaked me a bite.
Due to migration, it got taken away from me pretty early in life but there was one thing that always took me back home- the food…
We are the Tahdigers and this is OUR take on authentic Persian cuisine. Join us while we share with you our love for food, one Tahdig at a time.
Khoresht Fessenjoon - Persian Walnut and Pomegranate Stew
Khoresht Fessenjoon is a sweet, tart, and savory Persian stew served over white rice.
Chicken stew with walnut and pomegranate molasses or syrup (khoresh fesenjan)
A very delicious and extremely easy DIY chicken stew with pomegranate and walnut. A quintessential Iranian dish. Why not give this recipe a try and surprise your friends and family with this delicious chicken and pomegranate stew. If you have tried this recipe or thinking of trying it then put a comment on the comment section and we can have nice discussion about this dish. Look forward to sharing more recipes with you next week.
Pomegranate Chicken Stew with Walnut Sauce
Pomegranate Chicken Stew with Walnut Sauce is a Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses.
Full recipe here:
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!
Fesenjoon | Persian Pomegranate and Walnut Stew
I grew up being disgusted by the color of this stew and never dared to taste it until I became a teenager. Then I realized what I've been missing out on all my life. If you have the right ingredients available, this is a very easy stew to make. Although healthy, it is heavy and quite filling, so eat in moderation.
~ Ingredients ~
3-4 chicken breasts
1 cup chicken broth
1.5 cup pomegranate molasses (12 oz)
2 cups walnuts
1 tsp salt
1/2 tsp pepper
1/2 tsp turmeric
2 cups water
1 red onion finely chopped
2 tbsp olive oil
- - Bon Appétit - -