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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Persian Christmas Menu Traditions
Looking to start some fun new winter holiday traditions? The Beats share several Persian inspired cross-cultural menu ideas to bring Persian flavors to your table this Christmas.
Breakfast/brunch
Jeweled Cinnamon Rolls - using a dried fruit and nut spread along with Persian spices, this is a unique delicious twist to easy cinnamon rolls. Use Ajeel, a Persian trail mix that can also be used for Yalda. French toast casserole versions - try with challah bread, Persian barbari bread, vanilla, cardamom, persimmon or quince, top with whipped cream and/or powdered sugar and fresh fruit, pomegranate arils or berries
Appetizer and snack ideas
Baked brie bites Use puff pastry or crescent rolls, brie, jam (a peppered jam is great here!), nuts (pecans or walnuts, and fresh herbs (rosemary looks festive) - serve warm Cheese board or platter
Main meal/dinner
Standing prime rib roast served with a pomegranate horseradish sauce Roast beef with mixed roast vegetables Roast lamb with garlic cloves and dijon mustard Sumac roasted vegetables Christmas enchiladas - green salsa or enchilada sauce and red salsa or enchilada sauce Seafood - saffron roast shrimp or salmon Jeweled Rice, Shirin polo - Persian fruit and nut layered rice or Tahchin
Dessert
Cookies! The annual cookie exchange...mix cookie platter with Persian cookies Jeweled Cinnamon rolls
Yalda Winter Flavors episode reference
All Modern Persian Food episodes can be found at: Episodes
Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!
Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes
Bita’s recipe for Persian Jeweled Rice | Shirin Polo
Bita’s recipe for Easy Marinated Salmon
Bita’s index of Cookie Recipes
Beata’s recipe for Jeweled Cinnamon Rolls
Beata’s recipe for Persian Jeweled Tahchin
Beata’s recipe for Persian Tea Cookies with Aunt Pari Joon
Podcast production by Alvarez Audio
WALNUT AND POMEGRANATE ROAST CHICKEN WITH SPICED JEWELLED COUSCOUS
Serves 6
INGREDIENTS:
1 whole chicken
50g/1.5 oz walnuts, toasted
1 pomegranate, seeds
2 tablespoons flat leaf parsley
100g/3 oz salted butter, melted
1 whole garlic, sliced in half
6 shallots, peeled and left whole
sea salt and freshly ground black pepper
For the spiced jewelled couscous:
400g/14 oz of couscous
½ tsp cumin
½ tsp cinnamon
½ tsp paprika
600ml/20 floz hot chicken stock
50g/1.5 oz walnuts, toasted
1 pomegranate
2 tablespoons flat leaf parsley
sea salt and freshly ground black pepper
METHOD:
1. Pre-heat the oven to 180°C, 350°F or Gas Mark 4. Remove the chicken from the fridge and place on a roasting pan, allowing it to come to room temperature.
2. Place the walnuts, pomegranate seeds, flat leaf parsley and melted butter in a food processor and blend until you get a thick consistency. Then smear all over the chicken. Place the halved garlic bulbs and peeled shallots on the roasting pan, season with sea salt and freshly ground black pepper. Place in the oven to roast for an hour and a half. Removing to baste every 30 minutes.
3. While the chicken is roasting make the spiced jewelled couscous. Pour the couscous grains into a bowl and stir in the spices, then pour in the hot stock to the couscous and cover with cling-film and leave to cook in the steam for ten minutes. Then remove the cling-film and separate the grains by using a fork. Then stir in the pomegranate seeds, chopped toasted walnuts and chopped parsley. Season with sea salt and freshly ground black pepper
4. Spoon the spiced jewelled couscous into a warmed serving dish, creating room in the center for the roast chicken. Place the roast chicken in the center of the serving dish.
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Jewel Bar | Cakesmiths
It’s a looker alright, but it’s all about the base, bout the base of this little beauty that makes our slice so special. Made from hazelnuts and buckwheat flakes then smothered with our own sticky caramel and jewelled with cranberries, pumpkin seeds and Belgian chocolate chunks.
Persian Holiday Desserts
How about a fun and unique twist to holiday baking? Bita and Beata share recipes, inspiration and short-cuts to create delicious and easy Persian-ish desserts to add new flavors to your holiday treats.
All Modern Persian Food podcast episodes can be found at: Episodes
Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!
Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes
Recipes references:
Bita’s digital download cookbook, Modern Persian Desserts
Bita’s Persian Walnut Cookies
Bita’s Orange Cardamom Tea Cake
Beata’s Jeweled Cinnamon Rolls – BeatsEats
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Podcast production by Alvarez Audio