Fesenjan (Persian Pomegranate Chicken) Recipe (2024)

FAQs

What is fesenjan in farsi? ›

Fesenjān (Persian: فسنجان; also called fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh) from Northern Iran. It is typically served over rice in the Iranian manner.

Fesenjan or fesenjoon is a traditional Persian stew made with chicken simmered in a pomegranate molasses and walnut sauce. The combination of earthy walnuts, slightly sour pomegranate molasses and tender, juicy chicken create an unparalleled balance of flavors in this special occasion dish.

Would think so but you may need more liquid from something else (water/stock/wine etc.) Pomegranate molasses is quite bitter - you wouldn't get the necessary sweetness. Plus also it is a different consistency. I would try get hold of the pomegranate juice tbh.

To serve, let it thaw in the fridge overnight. To reheat fesenjan, place it in in a small pot and turn the heat on to medium low. Stir occasionally so it doesn't stick to the pot. It takes about 20 minutes to reheat completely.

TEHRAN - The pomegranate enjoys great reverence and importance in Iranian culture, religion, art, and tradition. It often symbolizes abundance, blessings, and fertility. Every autumn, many pomegranate growers in Iran hold festivals to thank God and celebrate the harvest season.

Mistaken origins. The Romans mistakenly assumed pomegranates derived from Africa. In fact, pomegranates are considered to have originated from Iran, south-west Pakistan and parts of Afghanistan. The pomegranate fruit was also given a classical Latin name, Malum granatum, meaning "grainy apple".

Pomegranate, known as “Anar” in Persian, grows widely and is cultivated throughout Iran. As a common food, Iranians use pomegranate fruit juice and paste in many dishes including sour chicken, Fesenjan, and Lavashak. Iranian culture has long used the pomegranate as a symbol.

Pomegranate molasses is an important ingredient in Middle Eastern cooking. The Arabic name (dibs rumaan or rub rumaan) and the Farsi name (rob-e-anar) mean "thickened pomegranate juice." The Turkish name "sour pomegranate" (nar ekşisi) best fits what pomegranate molasses is.

The pomegranate molasses is both sweet and sour, and the acid in it will tenderize the meat. When ready to cook, take the meat out of the fridge, and season it with salt and black pepper.

Is pomegranate molasses high in sugar? ›

Pomegranate molasses is a rich source of B vitamins, as well as vitamin C and a variety of polyphenolic antioxidants. This is in addition to a low level of sugars, calcium, iron, no dietary fiber, and no fats or cholesterol. There are also approximately 40 calories in a 1 tablespoon serving of this molasses.

Opened bottles can be refrigerated for long periods, but it's not likely to sit around for long. You don't need to love Middle Eastern food to love what pomegranate molasses can do for the foods you already love.

If Ghormeh Sabzi is Michael Jackson, Fesenjan (pronounced fesen-joon) is Prince. Its fans are die-hard.

I like to make a large pot of Fesenjan which serves 10-12 (without the chicken) and freeze individual portion containers that will serve 4-6 people. Night before serving, I simply take one container of prepared sauce out of the freezer; let it sit in the fridge over night until it thaws.

Fesenjan is believed to have originated in Gilan province, a temperate green swath of land along the Caspian Sea in the north of Iran, where wild ducks are plentiful. Gilanis have a taste for tart, fruity flavors like those in this dish, which has been around in one form or another since the days of the Persian Empire.

Pomegranate, known as “Anar” in Persian, grows widely and is cultivated throughout Iran. As a common food, Iranians use pomegranate fruit juice and paste in many dishes including sour chicken, Fesenjan, and Lavashak.