Fesenjan With Meatballs

Fesenjan/Fesenjoon فسنجان/فسنجون is one of the most popular, expensive and sensational dishes in Iranian cuisine.

This luxurious dish, is one of the  traditional Persian stews or khoreshخورشت. Fesenjaan فسنجان was a ceremonial dish in ancient Iran in the era of the Sassanian empire (224-651 AD) as  new year meal.

Fesenjan stew خورش فسنجان

It is basically made with duck, chicken, turkey, beef or lamb meat and Sometimes with meatballs, walnuts, and pomegranate paste or molasses and that’s why it is an expensive dish. Click here for Fesenjan recipe with chicken: https://rozinaspersiankitchen.wordpress.com/2017/11/15/khoresht-e-fesenjan-pomegranate-stew-with-chicken-and-walnut-2/

In some areas, It has sweet taste and in other areas has sweet-sour taste. Fesenjan usually comes to Persian table on especial events/occasions and in cold weather that is actually pomegranate season.

The most important ingredients in this stew are pomegranate molasses or pomegranate paste رب انار and walnuts گردو , and these two ingredients make this stew exotic and impressive. Maybe you ask two questiones:

1- where you can find pomegranate molasses/paste: it is always available in Middle Easte stores, and might be available in your own local supermarkets too, as i bought from our local store . Stirring time to time. Fesenjan will thicken and darker as it cooks. .

2- other question, might be, why Fesenjan has a dark colour? as we use pomegranate molasses, Fesenjan will get darker and thicken as it cooks. Fesenjan like other Iranian stews is served with rice/pilaf.

Fesenjan with Meatballs

  • 550 g minced meat
  • 250 g walnuts, coarsely ground
  • 1 cup pomegranate molasses/ paste
  • 2 large onions, one finely chopped and grated other one
  • 3 tbsp white sugar
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • half of lemon juice
  • salt and pepper to taste
  • Olive oil or butter
  1. Ingredients



  2. Ground walnuts



  3. Add minced meat, and grated onion into a bowl. Season with salt and pepper. Mix all them well together and roll into balls and make meatballs (as big as a whole walnut). Refrigerate meatballs for 1 hour.




  4. After an hour, In a pot with 2 cups of boiled water, add meatballs, cook them and set aside.





  5. Keep the boiled water ( meat broth) for adding to stew in next step.



  6. Melt some butter in a pan. Add chopped onion and saute until soft.



  7. Then season with turmeric and cinnamon, season with pinch of salt.



  8. Add meatballs to the onion and fry them for 5-6 minutes.



  9. Then, add ground walnuts, meat broth , pomegranate molasses, 3tbsp of sugar and lemon juice.






  10. 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. .



خورشت فسنجان با کوفته ریزه

فسنجان یکی از خورشت های محبوبگرانقیمت و لوکس ایرانی هست. فسنجان /فسنجون خورشتی هست با طعم ترش و شیرین تاریخجه بسیاری قدیمی دارد . فسنجان معمولن غذای فصل سرما و زمستان میباشد و نشانه ی آمدن بهار هست. در عهد باستان و در زمان امپراطوری ساسانیان ( حذود 1400 سال پیش) غذای نوروز محسوب میشده است.

استفده از مغز گردو رب انارگوشت مرغ یا اردک در این غذا آن را تبدیل یک غذای اشرافی و گرانقیمت کرده است.

 برای طرز تهیه فسنجان با مرغ لطفا اینجا کلیک کنید

https://rozinaspersiankitchen.wordpress.com/2017/11/15/khoresht-e-fesenjan-pomegranate-stew-with-chicken-and-walnut-2/

خاستگاه فسنجان استان گیلان میباشد ولی امروزه در همه ی شهرهای ایران پخت میشود.

برای طعم دادن بیشتر به این خورشت دلچسب گاهی از زعفران و دارچین نیز استفاده میشود. فسنجان گاهی ملس و گاهی شیرین است . خورش فسنجان جزو غذاهای تشریفاتی هست که در مراسم ازدواج و موقعیت های خاص سرو میشود.

خورشت فسنجان را می‌شود با گوشت خورشتی و یا گوشت چرخ کرده نیز تهیه کرد.

 مواد لازم

دویست پنجاه گرم گوشت چرخ کرده

دویست پنجاه گرم گردوی چرخ شده

یک پیمانه رب انار

یک عدد پیاز درشت چرخ شده

یک عدد پیاز نگنینی خرد شده

سه ق غ شکر

نصف ق چ زردچوبه

نصف لیمو ترش

نصف ق چ دارچین

فلفل و نمک به میزان لازم

روغن زیتون یاکره

طرز تهیه

گوشت و پیاز چرخ کرده را داخل کاسه ریخته مقداری نمک و فلفل به گوشت اضافه کرده و گوشت را ورز میدهیم تا یک‌دست شود گوشت را به صورت کوفته های کوچک ( اندازه گردو) در آورده و به مدت یکساعت در یخچال قرار میدهیم

بعد از یکساعت داخل یک قابلمه دو پیمانه آب ریخته تا بجوش آید .سپس کوفته ها را داخل آب جوش ریخته تا بپزند. وقتی کوفته ها پخته شدند آب بجامانده از پخت کوفته ها را برای خورش نگه میداریم : چون مثل عصاره گوشت خواهد بود.

مقداری کره را در تابه آب کرده و پیاز نگینی شده را سرخ میکنیم. سپس زردچوبه دارچین و کمی نمک زده و کوفته های پخته را اضافه میکنیم و 6-5 دقیقه با هم سرخ میکینم.

در مرحله بعدیگردوی کوبیده ابگوشترب انارلیمو ترش و سه ق غ شکر اضافه میکنیم. به آرامی مواد را یک هم کوچک میزنیم و میگذاریم تا خورشت روی حرارت متوسط رو به پایین و به آرامی به مدت 45 دقیقه پخته و به روغن بیفتد. گاه گاهی هم خورش را هم می‌زنیم تا ته نگیرد.

فسنجان همچنان که درحال پخت هست غلیظ تر و تیره تر خواهد شد.

Main Course
Iranian
fesenjan, meatballs, pomegranate molasses, pomegranate paste, فسنجان ,رب انار , گردو , walnuts,fesenjan with meatballs,

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.

6 thoughts on “Fesenjan With Meatballs

    1. Yes pomegranate molasses or paste is one of popular ingredients in Iranian cuisine for making stew, or for dressig salad.

      Like

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