I think it is only logical for me to conclude the posts for “Pomegranate Week” with one of the most delicious and intriguing Persian dishes: Khoresht Fesenjan.
I can’t honestly say that my love affair with this stew began during my childhood in Iran. Nop. It sure didn’t. The sight of it turned me off. Let’s be honest here, it is not one of the most good looking of dishes and if you don’t know what is in it, it can totally turn a person off. Lucky me, the first time I tried it in my adulthood was made by one of my paternal aunts. I firmly believe that she makes it the best. Seriously, she’s got the magic touch. I have to also say that it is a good thing that she likes to make it on the sour side, because if it was on the sweet side, I would have not loved this stew as much as I do. The fact that my aunt makes the best version of this stew became pretty evident to me as I was trying to make it in order to post it here. I first cooked based on the directions by two different Persian cookbooks. The result was just OK. Then when talking to my mom she reminded me that she had written down the recipe during a conversation with my aunt. Sure enough the second time that I made the recipe it was a mighty success! This goes to show you that technique is an important part of cooking. Woohoo!
I have to also share with you this story about Fesenjan that I don’t I will ever forget for the rest of my life. This story always cracks me up. I was at a friend’s house and her mom had offered to make Fesenjan. She was kind enough to make a vegetarian version since this was during my two year Pesco-Vegetarian stint. During the same evening my friend’s downstairs neighbors were having a party. We joined the party for a little while. I so happened to start a conversation with a guy who turned out to be half Persian and half American. He introduced me to his wife and we ended up talking about Persian food. We told her what was being made upstairs and got talking about how some Persian dishes can be converted into vegetarian.
If memory serves me correct the following is give or take the conversation that too place. Clutching her sleeping baby in her arm, she said: “Well, you could make Fesenjan with fish,” pause “doesn’t that sound good?!”
All I could think was: WHAT? Fish? NOOOOOO! But I chose to be gracious, and simply answered: “Oh, I don’t think that would be a good combination.”
She didn’t give up, “No really, you could add tuna to it.”
Seriously woman, please stop saying such things. All went through my mind in that moment was the image of emptying a can of tuna into Fesenjan. “Oh no, that sounds really bad. Those flavors don’t even go together, yak!” There were some seriously horrified looks being exchanged between my friend and I as this whole conversation was taking place.
“What I mean is fresh tuna not out of a can. I think it would be good.”
It is during times like these that it is not even worth arguing; you just give up because it is not even worth it. Seriously, Fesenjan is usually made with chicken. If you want to get fancy, you can even make it with duck. I love tuna, I really do. I love it in a can and I love it even more fresh. Actually, I REALLY LOVE it fresh. But Fesenjan and fish = not a good combination. As far as I am concerned it is perfectly nutritional in the vegetarian form, sure the chicken does make it better, but it just fine without it too.
So my vegetarian, vegan, and gluten free friends this recipe is made in such way that you all can enjoy it too!
Ingredients
8 chicken thigh pieces
1 onion
2 bay leaves
4 cups walnuts
1 tbsp flour*
1 cup pomegranate paste**
Here are our cast of characters: Walnuts and Pomegranate Paste. Pomegranate seeds are optional.
Toast the walnuts. Make sure they don’t burn. I am a firm believer in always toasting nuts.
Then place them on a baking sheet and let them cool down.
Once they have reached room temperature, grind them all up.
Vegetarian and Vegan folks please skip the next three steps. Proceed directly to the empty pot photo without collecting your $200 dollars!
Everyone else, please follow me.
Sauté onion until translucent.
Season chicken with salt and pepper. Add to onion and cook for a few minutes.
Turn chicken pieces after a few minutes. Add bay leaves and 1/2 cup of water. Cover and cook for 30 minutes.
Vegetarian and Vegan folks, please join the group again! Warm up another pot and place 1 tbsp of flour. Toast the flour slightly.
Add 2 cups of water and mix well until all lumps are gone.
Add ground walnuts.
Stir until water and walnuts are thoroughly mixed. Cook on low.
Make sure you stay on top of it during this process. As the mixture thickens, it can easily burn. This process might take a little while. Once you see a layer of oil forming on top of the walnuts the hard work is pretty much done. You can actually see the oil rise through the bubbles.
Add pomegranate paste and mix well. Season with salt.
Vegetarian and Vegan folks, this is it for you! Just let your Fesenjan cook for a few more minutes.
Everyone else, please add chicken pieces making sure that each piece is submerged in the stew. Cook for a few minutes longer so that the flavors incorporate and chicken warms through.
Ya see the that booboo above? That’s what happens if you get distracted and leave the stew alone for too long. I learned that lesson the first time!
Serve Khoresht Fesenjan over rice. Pomegranate seeds can be added for added flavor and a pretty presentation.  If the stew is too sour, sugar may be added to sweeten it up a bit. Enjoy!
* Gluten-Free folks, please use GF Flour.
** Depending on which brand of Pomegranate Paste you use, the color of the stew may vary from a deep burgundy to brown. I have noticed that Sadaf’s Pomegranate paste is not dense, but slightly on the liquid side. Add a little more until the color adjusts to a deep burgundy. If the result is too tart, add more sugar.
Please click on the following links for other recipes featured in the “Pomegranate Week” 2009 edition:
October 30, 2009
You know, it never occurred to me that it could look like something *else* in the wrong context … lol.
October 30, 2009
Hi love your blogs and this one has definately inpired me to make fesenjan. Yum!
October 30, 2009
Oh Sheila….did you have to go there??!! 😉
Negar, Go for it! And let me know how it went. 🙂
November 1, 2009
You know what? The only fesenjan I can eat is my mother-in-law’s. Everytime I have it at a restaurant, I find it is way too sweet. I’ll have to ask for my mother-in-law’s recipe and compare notes. Thanks.
November 1, 2009
Awesome! I have found that there are a few different ways to make it, but to me the method that I posted was the best!
November 18, 2009
This website is SO cute!! I just found it yesterday and I’m a little bit in love…I laughed out loud when I looked at the “kitchen staff” photos. Anyways I wanted to comment on this post b/c I think fesenjan is one of the best persian foods there is (although if you ask anyone else in my persian family I’m sure they’d give you a different answer), and this photo does it justice (unfortunately fesenjan’s color makes it extremely unphotogenic). I’m going to make this for friends and family very soon, especially now that pomegranate season is in full force! Thanks for the recipe.
November 18, 2009
Ashley,
Thank you for your kind words! Indeed, Fesenjan is great. It was a difficult dish to photograph, that’s for sure, but I am happy with the end result! 🙂
November 18, 2009
One of the best looking and easy to follow cooking sites I have ever seen. I know I will visit this site often.
Thank you very much.
November 18, 2009
Many thanks for your kind words Hamed. Please do visit often! 🙂
November 27, 2009
My husband’s favourite dish, but my European stomach could not stand it;), although the smell and taste are great…
November 27, 2009
I am sorry that your stomach can’ handle Fesenjan Mirka. It must be all the walnuts…
December 6, 2009
That post made me laugh! I feel the same way when someone makes hummos and adds say “ground coriander” to it, like my friend did one day, to help me for a party. I was horrified and appalled but had to say “thanks so much” and look pleased (when I wanted to throw it in the garbage can immediately)
I love fesenjan so thanks for the detailed instructions
December 7, 2009
Tasteofbeirut, I completely understand how you felt. COMPLETELY! 🙂
December 15, 2009
Thank you so much,i left my cook book back home and for the longest time i haven’t made persian foods i remember when i went back home long time ago my mom knew that i like khoresht fesenjan so she made it for me it was delicios for some reason i wanted to make some for christmas and take it to my daughters house i googled it and found you thank you again(MERCI).
December 15, 2009
Yelena, I am so glad you found me! Fesenjan for Christmas sounds good to me!!
December 16, 2009
My best friend is Persian (by way of L.A.) and she’s inspired me to make fesenjan for my family when I go home next week. Your blog is wonderful!!! It’s great to have step by step photos!! 😀 I’ll let you know how my fesenjan turns out and how everyone likes it!!!
December 16, 2009
Megglizz, can’t wait to hear all about how your family liked Fesenjan!!!
December 17, 2009
I love this dish and I make it very similar to what you described. Recently my mom told me her secret… She also adds a little bit of tomato paste for a slightly darker color
January 30, 2010
Thank you for this great step by step recipe. I am already familiar with persian cooking and tomorrow I was planning to cook fesenjan. This sure helps a lot seeing each step. I wonder if a I can serve this dish with lavash instead of rice.
January 31, 2010
Elena, I guess you could if you wanted to, but it would be slightly messy…but let me know how it tastes with just lavash.
January 31, 2010
veryyyyyyyyyyyyy good thank you
February 6, 2010
Hi there, I love this dish when I’ve had it in restaurants and now want to try to make it myself. I was wondering – can I use pomegranate juice instead of the paste? Many thanks!
February 6, 2010
Diana, yes, you can. I personally have never used pomegranate juice, but for this recipe I would use about 4 to 5 cups of juice. Instead of adding water to the walnuts, I would just add the pomegranate juice. Also, keep in mind that the type or brand of juice that you use will make a difference on the outcome. Basically, if you juice the pomegranates yourself, they stew will be on the tart side and I would suggest adding a little sugar. While if you use a brand of juice that is sweetened, your stew will be on the sweeter side.
February 11, 2010
I love this khoresh and I’ve tried many recipes. I find adding just a tablespoon of tomato sauce and a 1/4 teaspoon of cinnamon brings out the flavor so much more. I heard that’s how they make it in the southern parts of Iran.
February 14, 2010
I love this dish – but “4 cups walnuts ” !! You can imagine I am counting the calories ;-D
The question is, wWhat is the minimum amount of wallnuts that can be put into this dish without spoiling the taste ?. Love to hear from you
February 14, 2010
Reza jan, that’s an excellent question! I can only say that the walnuts are like the backbone of this dish. I suppose you could try making it with less walnuts, but I have a feeling that it’s not going to be as good. I think you can splurge once in a while? No?!!! 😉
March 2, 2010
I am mexican but in love with persian food. I always heard how hard it was to make but this site just make it so easy to follow. I love the pictures because I can see the actual process, great idea!!! Congratulations and thank you!!!
July 16, 2010
I am SO happy to have found your website. I worked for 3 years at a school where many of the kitchen staff were Persian, so we often had Persian or Persian-influenced dishes. Fesenjan was a treat served on staff-only days–too much work to make it for 300+ people, some of whom were picky kids who wouldn’t try unfamiliar food.
I bought some Pomegranate paste recently so I could try making it on my own, and I am so happy to have your recipe. I can’t wait to try it, along with the many other fabulous recipes on here. One of the things I have missed the most since moving is the fabulous Persian food at school, so I am excited to try making it at home. Thank you!
July 16, 2010
Lindsey, welcome! I hope you will enjoy the recipes! I love Fesenjan! It’ awesome that the Persian cooks made it for the rest of the staff to eat!! Keep me posted on your cooking adventures!!
August 28, 2010
Hi dear.. I make this khoresht.. And I learn it from my mom.. she grinds walnuts more.. And u can see the oil of walnuts.. then your khoresht has walnuts oil more than this.. but she has a secret 😀
she says me u should add 1/2 glass cold water when it’s boiling!and u should repeat this work.. I try this and it’s good..
And I say It’s not the best way to make fesenjan 🙂
It’s better that u cook chikken with water and pomegranate first..then add walnuts.. try this 😉
but at last.. your website are so good and I like It.. I live in Iran but see your web.. It’s so good
best wishes
August 28, 2010
Maryam jan, thank you so much for your comment. I will try your way next time I make Fesenjan!!
November 1, 2010
Great recipe!
Shouldn’t you cook it more? on low heat? the best Fesenjoon I’ve ever eaten was cooked for more than 12 hours. in my home we usually cook it for 4 hours. Chicken or meatballs must be add at the last 2 hours.
Kudos on toasting the walnuts. many people won’t do this. frying the chicken is also helps a lot. I think your aunt secret to a good Fesenjoon was these two steps.
November 1, 2010
Dr. Faust, 12 hours??? That’s some serious khoresht jah oftadan!!! Yes, toasting nuts is always a good idea!
November 19, 2010
Hi I am English and love Iranian food. This is my favourite and I cook it myself now. I was pleased to see I make it mostly the same way as you, though I probably add slightly fewer walnuts. Next time I will add bay leaves as you do. My recipe was given to me by an Iranian friend’s mother, she adds juice of a lemon and sugar to taste. I don’t like it too sweet. I don’t think I could wait 12 hours either before eating this dish! Thanks for a great site. Helen.
November 22, 2010
Hi MPK, is there a difference between pomegranate paste and pomegranate syrup/ molasses? I’m thinking about making this recipe soon but I want to buy the right thing. I’m making the vegetarian version…. do you think fesenjan would pair well with roasted eggplant?
November 22, 2010
Renata, not really, they are both essentially the same. You can serve whatever veggie you want on the side, but I would not add it to the khoresht. I actually think that a bit of fesenjan on top of the roasted eggplant would taste good!!!
November 24, 2010
I made fesenjoon, too, for my POM Party! It’s interesting to see the different methods of making this wonderful dish. We grind the onions and walnuts and make this paste, then cook it over low for two hours in a pan. It doesn’t look pretty, but I was happy that my American friends ate it all up.
November 24, 2010
Laura, your POM Party looked fabulous!!!!!!!!
December 20, 2010
Dear Sanam + MPK’ers, forgot to share a little secret weapon to making fesenjoon. “Gold Medal Wondra” quick mixing flour. It’s consistency is very fine and you don’t have to worry about stirring out the lumps. I used this instead of step that involves toasting the flour and adding water..then stirring out the lumps. Another words….I added Wondra after I mixed in the walnuts and pomegranate concentrate….. working up to consistency desired. “Wondra” really is a miracle product. The Fesenjoon was unbelievably dee-lish and my guests could not stop raving and going back for more.
December 31, 2010
My sister gave me a Persian cookbook many years ago just after I got married. The recipe stated you can substitute cranberry sauce for the pomegranate juice by reducing the sugar. I’ve had it both ways and it is very hard to tell the difference. I also put mine in a slow cooker because I’m lazy and don’t like to watch the pot for burning 🙂
January 8, 2011
I made the vegetarian version and it was delicious.
January 9, 2011
Very funny story. Tuna wouldbe horrifying, for sure! Any ideas of a good source to get persian ingredients in the bay area? I live in Cupertino.
January 10, 2011
@ Jyoti, so glad you liked it!
@ Judith, I am not too familiar with the location of stores in San Francisco area as I don’t live there. But having been there a few times, I know that there are Persian stores. You may want to do an internet search for a store near you.
February 7, 2011
Thank you for this wonderful authentic recipe. I made this dish on Saturday following your recipe pretty much to the letter* and the result was fantastic. My husband and I like to explore new dishes from cuisines around the world but I think this is going to be one of the dishes that we come back to again and again.
* the only change was that I seasoned and marinated the chicken in a little bit of the pomegranate molasses for an hour
February 8, 2011
The Intrepid Cook, So glad that you liked this dish!!
March 5, 2011
Dear “MPK”
Can you advise me: Is using a different brand of pomegranate syrup than shown the reason my attempt at fesenjan came out pink in color? (it looks like a strawberry parfait!) It’s far from the rich burgundy color I’ve seen in Persian eateries and in your photos…
And: Is ‘syrup’ different than ‘paste’ or ‘molasses’ ? My internet research led me to believe they were the same.
(ps: thanks for all the photos and tips. Your recipe was very clear and easy to follow. I just need your take on why it ended up so different.)
March 6, 2011
Viki, wow, I had never heard of a pink pomegranate syrup!! Different brands of Pomegranate syrup, molasses, or paste have different colors. I have tried a couple of brands and found that I prefer the taste of Sadaf brand. I also like the color much better. Indeed, Fesenjan ideally should be a nice burgundy color!
March 9, 2011
Loved the recipe! Easy to make and it tasted pretty close to what my friends used to cook. In college my Iranian friends made fesenjan, it was so delicious. I never found a good fesenjan in the restaurants so I am glad you have posted this recipe. yum!
March 13, 2011
Follow up report: (to ‘pink’ fesenjan on 5/5/11) At the point when I sent you my question my fesenjan had just been fully assembled and was about to cook for the last few minutes. (That’s when it had that pink parfait color I was describing. They syrup in the bottle was actually a vibrant, bright red color.)
I decided to try cooking the stew longer to see what would happen. I simmered it on very low heat (30+ minutes) to see if the color would darken or change. It did, but the color never turned into the deep burgundy Id’ seen in restaurants. Mine went from that off-putting pink to a slightly more appetizing light brown w.pink-ish tint color. I’ll seek out the Sadaf brand and report back.
Thank you! 🙂
March 15, 2011
Hi! I just tried Khoresht Fesenjan and I am a little disappointed. I am not sure what went wrong but texture of the sauce was way too liquid. The taste was overpowering with sourness but sugar would have made it worst.
I ended up putting a little of the sauce to the chicken which diluted with the broth from the cooking made a fine meal.
I was expecting much more…..
My walnut turned into some butternut, maybe they spend too much time in the blender?
The color of the sauce is a rich brown
I guess I have to try it again to get the right texture and a better balance in taste.
Thanks,
Frédie
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