Fesenjoon
Fesenjoon

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, fesenjoon. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Fesenjoon is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Fesenjoon is something which I have loved my whole life. They’re nice and they look fantastic.

Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend. Make this Persian favorite, Khoreh Fesenjan. Tender chicken is cooked in a walnut pomegranate sauce and served over steamed saffron rice.

To get started with this recipe, we have to first prepare a few ingredients. You can have fesenjoon using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Fesenjoon:
  1. Make ready 1-1.5 kg chicken
  2. Make ready 80-100 g Tomato paste or 3 tablespoons
  3. Take 2 medium-large Onions
  4. Take 1 cup Pomegranate molasses/paste
  5. Get 2 heapfull teaspoons of Tumeric powder
  6. Get 200 g walnut
  7. Make ready Fresh pomegranate and additional walnuts for garnish

Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. The Persian Walnut Stew, Fesenjan, or Fesenjoon is the pride of Iranian cuisine. Sweet, sour, tangy, and rich, none of them can describe the real taste of this Persian delicacy. Its magical aroma makes every hungry mouth drool and the hideous, yet somehow inviting look is the perfect reminder of the paradoxical sweet/sour nature of Fesenjan.

Instructions to make Fesenjoon:
  1. Peel and dice the onions
  2. Blend the walnuts into a course bits
  3. Cut the chicken of its whole.(this picture includes 1 1/2 broiler sized chicken (900g))
  4. Heat up a pot with a layer of olive oil. Once hot, start Browning the chicken. Add a few dashes of salt at the start. Use a lid to speed up the cooking. About 15-20 min Browning. Remove the chicken from pot momentarily.
  5. Add the onions and cook until caramelized. After; Add the tumeric and mix it in. Add the chicken back in. Mix in the chicken till well coated. Add the fine walnut and mix.
  6. Add 4 cups of water and mix well. Heat for 5 min. Add in the pomegranate molasses. Add a teaspoon of salt. And finally add the tomato paste. Mix well and simmer for 2hrs. Stir occasionally throughout. Add a teaspoon of sugar if desired.
  7. Plate and garnish with large crushed walnuts and freed pomegranate seeds.
  8. Serve with butter rice and Greek yogurt (with some salt) as condiment as desired. Bon appetit!

Sweet, sour, tangy, and rich, none of them can describe the real taste of this Persian delicacy. Its magical aroma makes every hungry mouth drool and the hideous, yet somehow inviting look is the perfect reminder of the paradoxical sweet/sour nature of Fesenjan. Fesenjoon is a Persian stew made with ground walnuts and pomegranates. Also pronounced, fesenjan, it can be made with chicken or duck, or you can leave the meat out and keep it vegan. Find more of my pomegranate recipes.

So that is going to wrap this up with this exceptional food fesenjoon recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!