Dec 1, 2017 - The lively, warm, and rich flavors of pomegranate and walnuts seemed like a perfect way to send winter packing. I’ve got a bottle of Al Nabih pomegranate molasses from Lebanon. Which as we know it’s a big thing! Fesenjoon is a nutty Persian chicken stew that boasts deliciously subtle layers of flavour thanks to pomegranate molasses, tomatoes and spices. thanks fariba. Fariba, I have never made fesenjan with cranberry sauce or juice. This goes to show you that technique is an important part of cooking. Enjoy! I’ve had tuna salads with cranberries and stuff inside, and that tastes excellent. One important tip is that you do not taste the sourness of Fesenjan in this step because the pomegranate sauce sourness shows itself shortly after cooking. Also, I don’t have Pomegranate Paste – Can I just use Pomegranate Juice? In this stew, plum and quince are used. Hi, I am going to make this for about 20 people. It has no potatoes and is cooked in ancient times more. You can learn how to cook rice here or watch 2 videos covering how to cook Persian rice on our YouTube channel. Warm up another pot and place 1 tbsp of flour. I first cooked based on the directions by two different Persian cookbooks. Fesenjan … Add to onion and cook for a few minutes. Add a little more until the color adjusts to a deep burgundy. ), and whether you like a sourer stew, you can add more sauce. 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. Instead of blending the onions and walnuts, you can grate the onions, stir-fry them in some oil and then add the ground walnuts. Ya see the that booboo above? Khoresht Fesenjan is supposed to be thick, not much water is needed. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Do not add chickens sooner than said, because they will crush by the time the stew is entirely ready. I love your blog!!! Koresht fesenjan combines those flavors and more. So today I will be doing this but I will be adding the “chicken” . The main ingredients of Fesenjoon stew are commonly known as walnuts, pomegranate sauce, onions, sugar, and meat. I love tuna, I really do. Here are our cast of characters: Walnuts and  Pomegranate Paste. From him I’ve learned everything there is to learn about persian cooking, and developed a true love an passion for it, so much so that even our persian friends like my cooking! Ready-to-serve pomegranate and walnut stew Khoresh-e-Fesenjan. This process might take a little while. Fesenjoon, like other traditional Iranian stews such as “Ghormeh Sabzi“ or “Khoresht Gheymeh,” will be more delicious if it cooked slowly on a gentle heat for hours. Season with salt. I distinctly remember that when I had seen it on the table, I thought, “doesn’t look very appetizing”, but once I tasted it, I was hooked 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. 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.”. – for the veggi version you can use smoked or spiced tofu (or any kind of veggi/vegan meat replacement) and the onions. Pomegranate paste darkens the color of the walnuts. It is flavored with pomegranate paste and ground walnuts (see bazha) and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud. question for you. Stir until water and walnuts are thoroughly mixed. Pomegranate seeds can be added for added flavor and a pretty presentation. For the said amount of water, you will need 5 hours throughout the cooking process of this stew. 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. Tuna and fesenjan? 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. Meera Sodha’s vegan recipe for aubergine fesenjan Woo your loved one with these roast aubergines in a rich, sweet-sour walnut-and-pomegranate sauce Meera Sodha’s aubergine fesenjan. and is there any olive oil (at the restaurant it was slathered in olive oil – I didn’t know if that was traditional or not). I had this the other day at my husband’s childhood friend’s house. Now it’s time to add the pomegranate sauce and tomato paste. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. I am a firm believer in always toasting nuts. For a vegetarian Fesenjan, grill the vegetable protein and add it just before serving to prevent the … Feb 4, 2018 - If you had any lingering doubts that zucchinis were boring, wait till you try them in this vegetarian khoresht kadoo, zucchini stew, where they readily absorb the delicious flavors of … Season chicken with salt and pepper. Koresht fesenjan combines those flavors and more. Grrrrrrrrrooooossssssssssss. thanks. Khoresht Fesenjan originates from the Caspian region of Iran and is as old as the Persian people. I just had this at a restaurant the other night and thought I would try making it at home, so this is good timing! I hope you find time to respond. It sure didn’t. Then place them on a baking sheet and let them cool down. Fesenjān (Persian: فسنجان ‎; also called as fesenjoon in Tehrani dialect), is an Iranian stew (a khoresh) from Gilan province, Iran. I love it in a can and I love it even more fresh. Cooking Fesenjan takes between 5 to 7 hours. Veggie fesenjan has no cholesterol. Veggie Fesenjan or Fesenjoon is high in dietary fiber and manganese. That’s what happens if you get distracted and leave the stew alone for too long. My mother makes me add the chicken broth that is left over from cooking the chicken to the stew, and she also like to add some saffron so it smells good haha. Even the Persians love it. Khoresht Gheymeh Bademjan. Because I can see why she would THINK it sounds good. First, increase the heat and when the water started to boil, lower the heat and close the lid so that the walnuts cook slowly. But over time it is the chicken that has become the basis of this dish, especially the chicken thighs or wings retaining the bones. Close the lid and let the stew cook on a moderate heat. Some famous types of this stew are Fesenjoon with meatballs, Fesenjoon stew with duck, Fesenjoon stew with turkeys, etc. Bring to a boil. 1/2 pound walnuts, finely ground (shells removed) 1 pound of butternut squash, peeled and cut into large chunks. Maybe she was thinking that it would be like that. The sauce is definitely one to add to your vegan or vegetarian list of sauces. How many people would this recipe feed please? Typically made with chicken, this vegetarian fesenjan by Minimalist Baker is completely vegan, made with lentils instead. Depending on the taste of your sauce (sour, sour and sweet, etc. Cook on low. Actually, I REALLY LOVE it fresh. This story always cracks me up. 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. If you skip the ghoosti, you do get a very tasty dish but it will never be as good as the original recipe, and this goes for any kind of dish in general, so what we found is quite satisfying for us: Quorn! Add the tofu about 4-5 minutes before serving? It is during times like these that it is not even worth arguing; you just give up because it is not even worth it. Pomegranate seeds can be added for added flavor and a pretty presentation. Then, pour the mix in a pot and let it boil on the heat with 8 glasses of water. The sight of it turned me off. or do you add it with the chicken and just get rid of the bay leaf? It is interesting to know that hazelnut Fesenjoon, which is another type of this stew, is prepared with hazelnut instead of walnut from the original recipe. Lucky me, the first time I tried it in my adulthood was made by one of my paternal aunts. I think it would be good.”. Jan 3, 2017 - This Vegetarian Khoresht Fesenjan with its creamy and thick sweet and sour sauce makes a great and satisfying meatless dinner and it’s an easy, no-fuss Persian khoresht … The main ingredients of Fesenjoon stew are commonly known as walnuts, pomegranate sauce, onions, sugar, and meat. Vegetarian and Vegan alternative options are mushrooms, and nuts … Khoresht Kangar Recipe Video Khoresht Kangar -  Persian Acanthus Stew One of the tasty stews cooked…, Plum spinach stew is one of the famous and traditional Persian stews that its fans…, Train the recipe to make Khoresht Mast (Yogurt stew) and the principles of Isfahani delicious…, Your email address will not be published. Nancy, I don’t think Fesenjan can be made in a pressure cooker. Cover and cook for 30 minutes. Sure enough the second time that I made the recipe it was a mighty success! Hi, thanks for the recipe, do you have a rough estimation of how many servings this recipe makes? What makes this khoresh incredibly delicious is the tangy pomegranate concentrate and a citrus blend made with fresh squeezed juices of oranges and lemons. About making fesenjan with fish, I imagine a mild white fleshed filet like the ubiquitous tilapia would work. “Oh no, that sounds really  bad. As my friend is vegetarian, we got creative and made a vegetarian version of this stew and used mushroom instead of lamb. Has anyone tried making Khoresht Fesenjan in a Pressure Cooker? Make sure you stay on top of it during this process. Turn chicken pieces after a few minutes. Fish? Obviously you can cook it better than me (Alireza) Sanam has always enjoyed cooking and she first practiced her cooking skills in her grandmother’s kitchen, who was indeed her inspiration. Grind walnuts in food processor until very fine or sauce will be gritty. Toast the flour slightly. Add 2 cups of water and mix well until all lumps are gone. I guess she had never tried fesenjan before? And here is what you get after doing all the above steps. He introduced me to his wife and we ended up talking about Persian food. One serving (3.5 oz / 100g) Veggie Fesenjan has 174 calories (104 calories from fat), 11.6g total fat (1.7g saturated fat), 53mg sodium, 330mg potassium, 17.1g total carbohydrates (4.9g dietary fiber, 7.6g sugars), and 4.4g protein. But Fesenjan and fish = not a good combination. 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. Khoresht … If you want to get fancy, you can even make it with duck. I haven’t tried the bay leaves, yet, though… Nop. I read about it in a book, "Guests of the Sheik," did some research, and eventually came up with a… Of course, it depends on the size of the pot and the number of your ingredients. Fesenjan with chicken is the most popular method, while the duck version can be found in the north of Iran. Or make the sauce by itself to serve with turkey at Christmas: omit the chicken, sauté the walnuts with the onions and reduce the stock by half. So my vegetarian, vegan, and gluten free friends this recipe is made in such way that you all can enjoy it too! 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. Diana, yes I only use the onion and bay leaf to flavor the chicken while it tools. Thanks! Vegetarian Khoresh Bademjan (eggplant stew) is made with baked eggplants and yellow split peas. Sanam Lamborn, aka The Chef, was born in Iran and currently lives in Los Angeles. 8-10 ounces of sliced mushrooms (optional) Toast the walnuts. Then pour 7 to 8 glasses of water with the mixture of walnut and onion in the pot. As the mixture thickens, it can easily burn. I don’t know. Add cumin, cinnamon, salt, pepper, turmeric, crushed red pepper, parsley, cilantro and fresh mint, and sauté for another 5 minutes. I have noticed that Sadaf’s Pomegranate paste is not dense, but slightly on the liquid side. After adding the pasta and sauce, the color will change, and after one hour, the walnuts are entirely brown. The amount of pasta and sauce is significant. 2 medium onions, finely chopped. Seriously, Fesenjan is usually made with chicken. Khoresht Fesenjan. Wait for another hour, so it gets thicker. My aunt tells me to add a cup of orange juice to give it more of a sweet-and-sour taste. To make a vegetarian khoresh bademjan, just omit the meat, and add yellow split peas instead, which are traditional in this recipe, as mentioned above. Vegetarian and Vegan folks please skip the next three steps. The other thing is that adding sugar makes the color of Fesenjoon to be brown and dark. “Fesenjoon” or “Fesenjan” is one of the most loved and special Iranian stews, which is cooked in a variety of ways thanks to its many fans. Introducing Fesenjan! Khoresht Fesenjan: Persian Pomegranate Walnut Stew. Add pomegranate paste and mix well. I learned that lesson the first time! Pomegranate seeds are optional. I didn’t have pomegranate paste so I substituted with cranberries. I was at a friend’s house and her mom had offered to make Fesenjan. The chicken pieces or the hot dog sausages (for sosis bandari), we cook the “chicken pieces” before hand with advieh, how you would normaly cook the chicken, just the cooking time is half and then use them as the recipe indicates and it’s perfect! I finally purchased a food processor recently, so I will finally get to make my own fesenjoon. For the vegetarian version, can you cook it with a heap of chunky diced vegetables such as potato, sweet potato, eggplant, zucchini, turnips, swedes, taro etc.? Two questions: do you really leave the onions and bay leaf out of the veggie version? Khoresh Fesenjan is served over saffron rice and is made using several different methods: Some make it with small meatballs, some with turkey, and I make it with chicken. Bill, I suppose you can also fry the tofu and add it to the stew. Khoresht Fesenjan should be served with white rice. Just to heat it thoroughly? Woohoo! We told her  what was being made upstairs and got talking about how some Persian dishes can be converted into vegetarian. Make sure they don’t burn. If the result is too tart, add more sugar. If the stew is too sour, sugar may be added to sweeten it up a bit. 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. I live in America and my Ameh Latif lives in Iran and she showed me how to make fesenjoon one time when I went overseas to visit them. It is the most famous Khoresht Gheymeh after simple type, and instead of potatoes, fried eggplants are used. Everyone else, please add chicken pieces making sure that each piece is submerged in the stew. You can also prepare this stew in cookers in less than 3 hours with less quality and deliciousness. Seriously woman, please stop saying such things. But in general, this stew should go through this process to make sure it has all of the walnut oil and has its real taste. So many options!!! Once they have reached room temperature, grind them all up. Khoresh Fesenjan - Walnut & Pomegranate 12 oz Brand: Sadaf. Celebrity Iranian American chef Ariana Bundy demonstrates her way of cooking the King of Persian stews - Fesenjoon (Fesenjan). Combine walnuts with diluted pomegranate paste and honey, as needed, and stir until sauce is smooth. I can’t honestly say that my love affair with this stew began during my childhood in Iran. It said it was vegetarian but apparently it’s not, because when I dumped it into the pan it had chicken. Khoresh Fesenjan | Walnut & Pomegranate Stew - 12 oz. This popular sweet and crunchy walnut and pomegranate Persian stew is made with all natural, vegetarian ingredients. Is there any way I can reduce the bitterness? 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. Very nice recipe! Substitute firm tofu, roasted aubergines, shiitake mushrooms or potatoes for the chicken, for a vegetarian alternative. I firmly believe that she makes it the best. Super easy and lots of … Cook for a few minutes longer so that the flavors incorporate and chicken warms through. Saffron gives a unique flavor to Fesenjoon, so do not skip adding it. Khoresh (Persian: خورش ‎) or Khoresht (Persian: خورشت ‎) is a generic Persian term for stew dishes in the Iranian cuisine, Afghan cuisine and Tajik cuisine.The word is a substantive of the verb khordan (Persian: خوردن ‎) "to eat" and literally means "meal".. Sadaf, you have to make sure that you don’t burn the walnuts. Add bay leaves and 1/2 cup of water. We joined the party for a little while. Fine by me either way! Fesenjan (Fesenjoon, Khoreshe Fesenjan, فسنجان) is another delightful and famous Persian stew from north of Iran. KHORESHT FESENJAN – RICH POMEGRANATE AND WALNUT STEW WITH CHICKEN. You can use canned pumpkin or cooked butternut squash in this recipe. So, if you increase the heat, you will surely need more water. Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Clutching her sleeping baby in her arm, she said: “Well, you could make Fesenjan with fish,” pause “doesn’t that sound good? 2 tablespoons olive oil or neutral oil of choice. In general, Fesenjoon is a dish that its tips and tricks can be learned over time and by experience, but following the mentioned points, the said amount of water and pomegranate sauce will help you a lot. Seriously, she’s got the magic touch. I have never cooked Persian anything before and can’t wait to try this one. – you can strech / milden the koresht with squash / zucchini. A sumptuous Persian Stew made with ground walnuts and pomegranate – earthy, tangy and deep, Fesejan is soulful and oh so satisfying. That means your stew might taste less sour, and if you add more pomegranate sauce, you might end up with a sourness that you do not expect. Serve Khoresht Fesenjan over rice. Although optional, adding the tomato paste gives you stew a better color. Khoresh, a generic term for stewed dishes, is a staple of Iranian cuisine. You won’t miss the meat! Add the pomegranate sauce as well and stir the stew until they are mixed. It seems to have the appropriate texture. ** Depending on which brand of Pomegranate Paste you use, the color of the stew may vary from a deep burgundy to brown. Do not forget to use sour grapes in the eggplant. If the stew is too sour, sugar may be added to sweeten it up a bit. This is a well-known Persian dish of chicken with a pomegranate and walnut sauce. If memory serves me correct the following is give or take the conversation that too place. Originally, fesenjan was made with duck because this region is known for its wild ducks. Vegetarian and Vegan folks, this is it for you! Thanks so much! Be sure to use those walnuts that if you squeeze a small piece of it between your fingers, your fingers will be greasy. Thank you for your recipe! – in my experience there is no way to get rid of burnt walnut taste. It is traditionally made with eggplant and poultry (duck or chicken). Khoresht Gheymeh with Plum and Quince. Thanks! Remove from heat, and set aside. It generally refers to different stews in the Iranian and Afghan cuisine, and is typically served beside polo (rice). She was kind enough to make a vegetarian version since this was during my two year Pesco-Vegetarian stint. When I have had it at someone’s house in the past, it almost looked like “pulled bbq chicken”….can I take the chicken off the bone once it’s cooked? For 3 years now we are pesco-vegetarians, but as we know the Persian kitchen has a lot of recipes which involves ghoosti should I double or triple the recipe? It’s actually a … Price: $18.25 ($18.25 / Count) Available at a lower price from other sellers that may not offer free Prime shipping. Save hours of prep while still enjoying the flavors and quality of a home-cooked meal. Jess, I throw away the onion and bay leaf. It's actually a dish I discovered as an adult. If the tofu is frozen first, it has a consistency like chicken, and most of the flavor for this dish comes from the other ingredients. I so happened to start a conversation with a guy who turned out to be half Persian and half American. Couldn’t you make fesenjan with tofu? Required fields are marked *. (personal experience) So… don’t friggin’ burn it! Your email address will not be published. Pay attention that the vegetarian Fesenjan recipe will need 2 hours for cooking. Do you throw away the onions totally when you are done cooking the chicken? Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a … Find pomegranate molasses at the Middle Eastern stores or specialty food stores. Chicken thighs need to be taken out of the stew and added in the end again because if it stays in the stew for too long it will be over cooked and will fall apart. It is best to use pomegranate paste as the juice will make the stew more liquid. The flavorful … Serve Khoresht Fesenjan over rice. Nar, you can, although it might be tricky considering the amount of walnuts. Works very well. Khoresht Fesenjan or Fesenjan stew is served with rice. Use about 1 cup of … Also, if you want your Fesenjan to have a sweet taste, add about 2 to 3 tablespoons of sugar now. It’s traditionally cooked with duck or chicken, but vegans around the world have adopted this and made it their own. Warren, yes, the measurements remain the same. Please click on the following links for other recipes featured in the “Pomegranate Week”  2009 edition: hi i look at one of your video the lady make fesenjoon and add whole cranberry sauce i love it is new and unusall i love to make it but think my guest like or no are you try that recipe what you think . Fesenjoon, like other traditional Iranian stews such as “ Ghormeh Sabzi “ or “ Khoresht Gheymeh,” will be more delicious if it cooked slowly on a gentle heat for hours. I would love to make it, but I was wondering (I read your previous comments but was unsure, so i’m sorry if it is a redundant question!) * Gluten-Free folks, please use GF Flour. Hi…I love fesenjan…My hubby is Persian, but does not like this dish….I love it, and I’m going to make it for my kids and myself ;P It’s one of the only memories I have with her so I always think about her when I eat it. Vegetarian and Vegan folks, please join the group again! Heat olive oil in a large skillet over medium heat. All went through my mind in that moment was the image of emptying a can of tuna into Fesenjan. Fesenjoon (Persian Walnut and Pomegranate Sause Stew). Proceed directly to the empty pot photo without collecting your $200 dollars! I’m warming up some fesenjan I bought at an Afghani market right now. a few pointers: Now it is time to fry the chicken pieces that you have already flavored with salt, pepper, turmeric, and then adding to Fesenjan. Allow it to simmer on a gentle heat. Salad Shirazi ~ Persian Salad from City of Shiraz.