Fesenjan, Persian Pomegranate and Walnut Stew

This sensational dish, is one of the  traditional Persian stew or khoresh. Fesenjaan فسنجان was a ceremonial dish in ancient Iran in the era of the Sassanian empire (224-651 AD) as  new year meal.
It is basically made with duck, chicken, turkey,beef or lamb meat. Sometimes made with meatballs as well. In some areas, It has sweet taste and in other areas has sweet-sour taste. Fesenjan is a luxurious, and expensive dish and is served with rice ( polo/pilaf).Fesenjan usually comes to Persian table in especial events/occasions and in cold weather that is actually pomegranate season.

Fesenjan فسنجان or Fesenjoon is a dish with walnut and pomegranate molasses رب انار. You can purchase  pomegranate molasses from your local shops or Middle East markets. This molasses is great as a salad topping as well.Fesenjan originally came from North of Iran (Gilan provinceاستان گیلان ) near Caspian Sea but is one of favourits in all over the Iran.

Due to the ingredients, it may have sweet or tangy taste. For instance in Gilan and Northern part of Iran, Fesenjan made with duck/chicken or turkey with tangy taste but in other cities it has sweet taste and made with diced lamb/beef or tiny meat balls.
Due to the warm nature of this dish, it is popular in the Fall/Winter seasons.

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Ingredients
2 large chicken breasts, skinless and boneless and diced into small pieces
3 medium onions, peeled and finely chopped
200 g ground walnuts
2 cups of pomegranate molasses
3 tbs sugar (this amount is adjustable: based on your prefer can be more or less)

2 chicken stock cubes

1tbsp saffron water
1 tsp ground cinnamon
1 tsp turmeric
pinch of chilli pepper
Olive oil

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Preparation
In a dry pan, over a low heat roast ground walnut and stir it frequently and don’t leave it , because if it burns, taste will change. roast it for about 8-10 minutes until it is golden. Then, dissolve 2 chicken stock cubes in 3 cups of boiled water, pour it over the walnuts. Cover the pot with a lid and let it to cook on low heat for 5 minutes.
Heat the oil in a pan over medium heat, once hot, add chopped onions. Stirring occasionally. Saute chopped onions until soft. Add chicken pieces to onions with some turmeric, that will take away meat smell. Once chicken meat is soft, add walnut sauce, pomegranate molasses, saffron water, pinch of chilli powder and sugar. Stir it. Gently stir all ingredients. Simmer the Fesenjan on a medium-low heat for about 45 minutes to 1hour. Stirring time to time. Fesenjan will thicken and darker as it cooks. .Serve Fesenjan with rice pilaf and top the rice with beautiful pomegranate seeds.

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خورش فسنجان

این خورش تشریفاتی و سنتی یکی از قدیمی ترین و اصیل ترین غذاهای ایرانی هست که در زمان امپراطوری ساسانی651-224 میلادی غذای مخصوص نوروز بوده است. خورش فسنجان با استفاده از گردو – رب انار ترش یا شیرین – گوشت قرمز یا گوشت مرغ و اردک و گاهی با کوفته ریزه تهیه میشود.

خورشت فسنجان یک غذای گران – لوکس و تشریفاتی محسوب میگردد.

این غذای لذیذ معمولن در فصل پاییز و زمستان که فصل انار هست در سفره ی ایرانی ظاهر میشود.

مواد اصلی فسنجان گردو و رب انار هست هر چند گاهی از قیسی یا خرما هم استفاده می کنند.

مواد اصلی فسنجان گردو و رب انار- رب آلو- رب قیسیو … هست .

تهیه و خرید رب انار در ایران به راحتی از فروشگاه ها و سوپرمارکت هاانجام میشود و برای کسانی که در خارج از ایران هستند میتوانند از فروشگاه های ایرانی- هندی – ترکی و یا آنلاین تهیه کنند.

از رب انار به عنوان سس سالاد هم میتوان استفاده کرد.

فسنجان در مناطق شمالی ایرانی بیشتر مزه ی ترش دارد و در بعضی مناطق هم مزه ی شیرین را ترجیح می دهند.

طبع این غذا گرم هست و به همین دلیل در فصل زمستان و سرما بیشتر پخت میشود.

مواد لازم

دو عدد سینه ی مرغ بدون پوست و استخوان

سه عدد پیاز متوسط ریز خرد شده

دویست گرم گردوی خرد یا سابیده شده

دو پیمانه رب انار

سه ق غ شکر – این مقدار با توجه به طبع شخصی قابل کم و زیاد شدن می باشد

دو عدد عصاره مرغ

یک ق چ دارچین

یک ق چ زردچوبه

یک ق غ آب زعفران

فلفل قرمز به میزان نیاز

روغن مایع

طرز تهیه

در یک تابه ی خشک و روی حرارت ملایم گردوی خرد شده یا سابیده شده رو برای 10-8 دقیقه تفت می دیم تا

طلایی رنگ بشه /. گردو مرتبن باید همزده بشه چون فوری میسوزه و مزه اش عوض خواهد شد.

دو قرص عصاره ی مرغ رو در سه پیمانه آب حل می کنیم و روی گردوی تفت داده میریزیم . در تابه رو میگذاریم تا 5دقیقه گردو در آب مرغ پخته بشه.

روغن رو در تابه گرم می کنیم و پیاز خرد شده رو تفت می دیم تا نرم بشه. حالا گوشت مرغ خرد شده رو همراه با زردچوبه به پیاز اضافه می کنیم و مرغ رو هم تفت می دیم تا نرم بشه. زردچوبه باعث میشه بوی مرغ از بین بره.

در این مرحله سس گردو رو همراه با رب انار- زعفران دم کرده – دارچین- فلفل و شکر به مواد بالا اضافه می کنیم و میگذاریم روی حرارت ملایم خورش بپزه و به غلظت کافی برسه. مدت پخت میتواند بین 45 دقیقه تا یکساعت طول بکشد. این خورش خوشمزه با کته یا پلو سرو میشه.

Rozinaspersiankitchen.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.co.uk

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Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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