Fesenjan: A Rich, SWEET and SOUR Pomegranate and Walnut Stew
Iranian cuisine is a treasure trove of delicious and unique dishes, each with its own story and flavors that transport you to the heart of Persia ????????????. One such culinary masterpiece is Fesenjan فسنجان, (also known as Pomegranate & Walnut Stew), a traditional stew that combines the tanginess of pomegranate with the richness of walnuts.
The stew is made by simmering meatballs or chicken slices with ground walnuts and pomegranate paste, resulting in a thick and velvety sauce that is both sweet and tangy. The use of pomegranate and walnuts not only adds a delightful taste but also brings a wealth of health benefits.
Pomegranates are packed with antioxidants and vitamins, while walnuts are a great source of omega-3 fatty acids and protein. Fesenjan is often served with saffron-infused rice, creating a harmonious marriage of flavors. This traditional dish truly exemplifies the richness and depth of Iranian culinary traditions.
In this video, we will dive into the world of Fesenjan and explore its ingredients and the secrets to creating this mouthwatering dish that has been loved for generations in Iran. Get ready to tantalize your taste buds and embark on a culinary journey like no other.
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✅ Ingredients used for the this recipe:
2 Medium Onions
150g Ground Meat
3 tsp Salt
200g Walnuts
½ tsp Cinnamon Powder
250g Pomegranate Paste
1 Cup Water
250g Soaked Rice
2 Slices Lavash Bread
Oil
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#fesenjan_recipe #fesenjan #فسنجان
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2 chicken breast
1 lb mushrooms
1 onion
2 carrots
2 beats
3 potatoes
4 tbsp walnuts
2 pomegranate
5 eggs
16oz mayo
Boil potatoes, carrots, beets, and eggs. Fry onions, chicken, and mushrooms. Toast the walnuts. Let everything cool, and assemble as shown on my video with mayo, don’t forget to adjust the salt, but remember mayo is salty. Let the salad sit in the fridge for 4-12 hours.
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MAGGI Recipes: Walnut & Pomegranate Chicken Stew وصفات ماجي: يخنة الدجاج بالجوز والرمان
Product: MAGGI® Kabsa Mix
Prep Time: 10 min
Cooking: 25 min
Serves: 4
Category: Lunch
Cuisine: Iranian
Cost Level: Average
Difficulty Level: EASY
لوصفة يخنة الدجاج بالجوز والرمان باللغة العربية، قوموا بزيارة
For the Walnut & Pomegranate Chicken Stew Recipe in English, visit
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How to make Fesenjān (Fesenjoon) - A regal iranian Pomegranate and Walnut stew
Fesenjān (Fesenjoon) is a regal Iranian stew that is made using pomegranate molasses and walnuts. It's commonly made with chicken or duck, and it has an amazing flavour. The ingredients combine to create a sauce that is tangy, rich, nutty and has an amazing mouth feel. This is one you should definitely try out!
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00:00 Intro
00:46 Preparing the Ingredients
02:44 Making walnut paste
02:35 Cooking your fesenjān
06:42 Serving suggestion
07:06 Taste test + Review
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Ingredients:
1.5-2 kg (3-4 lb) Chicken or Duck
300g (10.5 oz) Walnuts
2 Medium Onions
1L (1 Quart - 34 fl oz) Duck or Chicken stock
60ml (1/4 Cup) pomegranate molasses
30 ml (2 Tbsp) Vegetable Oil (If you are using chicken)
1 Tbsp Tomato Paste
1 Tsp turmeric
1/2 Tsp Cinnamon
Pinch (20-30 strands) of saffron
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Directions:
1- Break down your chicken or duck into 2 Legs and 2 Thighs (Instructions here
2- Place your walnuts in a food processor or blender, and process into a cookie dough like consistency
3- Dice your onions into a medium or small dice
4- Place your saffron in a mortar and grind into a powder, then dissolve it in 60ml of hot water
5- Place your chicken or duck into a cold pot skin side down and turn the heat up to medium
6- Allow the fat to render out of your poultry for 10 minutes, then flip and do the other side for 5 minutes
7- Remove the poultry and add in the onions, saute in the fat for about 2 minutes
8- Add the turmeric once the onions start to soften and saute for 4-6 more minutes
9- Deglaze the pot with a small amount of water, then add in the walnut paste. Mix together to combine and stir constantly for 5 minutes
10- Once the oils start to seep out of the walnut, add the tomato paste and pomegranate molasses
11- Cook this for a few more minutes until the mixture appears glossy then add the salt, black pepper, cinnamon, saffron water and stock
12- Mix thoroughly with the walnut and onions, till the walnut paste has dissolved into the liquid and the bottom of the pot feels clean
13- Add your poultry back to the pot, then turn the heat up to high
14- Once it comes to a simmer, turn the heat down to a very low setting and cover with a tight fitting lid
15- Allow it to cook for 2 hours (1 hour chicken) and then check your meat for tenderness. Remove it from the pot when soft and cooked through
16- Place the pot back on the stove and allow it to continue cooking till it has simmered for a total of 3 hours
17- Add the meat back to the pot, allowing it to warm through, then serve immediately
18- Garnish with pomegranate seeds and parsley, serve with steamed basmati rice
Ariana's Fesenjan - A pomegranate and walnut stew
Award-winning Iranian-American chef Ariana Bundy shows you how to a twist on a classic Persian stew
In this extract from the Yazd episode of her award-winning TV show “Ariana’s Persian Kitchen”, Ariana shows viewers how to make a variation on the classic Pomegranate and Walnut stew, Fesenjan. In this version of a dish first introduced by the kitchens of the ancient Persian royal courts, Ariana uses duck breast instead of the usual chicken. Served with fluffy white rice it is a hearty, comforting meal with the sweet and sour notes typical of many Persian dishes.
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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