Traditionally it was made with duck or turkey, but nowadays it is more common with chicken and meatballs. Learn how your comment data is processed. This is because the fesenjan sauce has to thicken still but if the chicken cooks more, it will fall apart. 2 tablespoons honey. Pomegranate & chicken stew. Not being familiar with Persian cuisine, I asked them to send me some examples of recipes and I would look at possibly converting them for the Thermomix. Remember to pin for later! In light of the use of pomegranate molasses in this recipe, I have decided that this dish will feature in my family’s Shab-e Yaldā celebrations. https://www.curiouscuisiniere.com/fesenjan-persian-chicken-stew Make sure to not overcook the chicken as it can easily fall apart in your Fesenjoon. Here you might serve steamed white rice, saffron rice or a more complex Persian rice dish with tahdig (a kind of crisp topping taken from the bottom of the pan). 1 teaspoon salt Fresh-squeezed lemon juice, to taste. Season the chicken with turmeric, cardamom, cinnamon, saffron, salt, and pepper. What is fesenjoon?. Find pomegranate molasses at the Middle Eastern stores or specialty food stores. Based on the Persian dish fesenjan, this streamlined entrée features a sweet-tart sauce of pomegranate juice thickened with ground walnuts. You can simply fry the onions and spiced chicken until both sides of the chicken are golden. This is why pomegranate molasses made out of fresh pomegranates could vary from sour (dark brown) to sweet (light brown) as you move from the northern part of the country to the hotter climates in the south. As kids playing in the backyard around the pomegranate trees, we would come inside the house to a pleasant smell of Fesenjan and saffron rice. 2 tablespoons honey. As a result, how sweet or tart fesenjan is can vary depending on the pomegranate molasses that you use. Stir the stew occasionally and add a small amount of water or crushed ice to prevent it from sticking to the pot. Season with cardamom, cinnamon, saffron powder, and salt. Serve, topped with fresh pomegranate arils (seeds), if you like, for decoration. Spoon the walnut paste evenly over the fried onions. Remove chicken skin and discard or save for another use. I looked at many fesenjan recipes and decided to use this one as a base. I love it, too. I prefer pomegranate concentrate to pomegranate molasses because it has less sugar and a lot more fruity flavor. Iranian cuisine uses pomegranate in all forms – the fresh fruit, as juice and as pomegranate syrup/molasses. Heat oil in a skillet and fry sliced onion on medium heat for 10 minutes until light golden. In a pan, add a small amount of oil over medium heat. Required fields are marked *. Remove the chicken from the pan and set aside. I first shared the recipes for Fesenjan (Persian pomegranate chicken stew) on Curious Cuisiniere where I am a contributor. The pomegranate concentrate tends to stick and burn fairly quickly so avoid high heat. Add the chicken and onions to the walnut and pomegranate mixture, cover and cook for about 2 hours, stirring thoroughly every 30 minutes to ensure the walnuts do … Serve topped with pomegranate seeds and chopped parsley. This is because the fesenjan sauce has to thicken still but if the chicken cooks more, it will fall apart. (Take care not to let the mixture burn on the bottom of the pan.). As an Amazon Associate and member of other affiliate programs, We earn from qualifying purchases. This stew has a place with Gilanis of Iran who have taste for acrid nourishments like this one. Season the chicken with the turmeric, cumin, garlic, cinnamon, salt, and pepper. Remove from the oven and cool completely. Fesenjoon should be thick and silky, stir occasionally while adding two 1/8 cup of water or small pieces of crushed ice. You do need a lot of walnuts for this dish, since they are ground, so this is not exactly a low calorie meal. Jan 23, 2015 - Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses. 1 tablespoon pomegranate molasses. This gives them a more rounded, slightly sweet flavor to balance out the tartness of the pomegranate. We have a homemade curry at least once a week at … Simmer the walnut mixture, half-covered with the casserole lid, for 1 hour on a low heat. Add the ground walnuts and cook a minute or two to toast slightly. You may also find them as part of the “haft seen” for Nowruz. It is also used in Turkish cooking, such as in kisir, a Turkish bulgar salad. FESENJAN | Persian Chicken stew with pomegranate molasses, 1 cup Pomegranate molasses (plus extra as needed), 4-5 pieces Chicken breast or skinless, boneless thigh. In a pan, add a small amount of oil over medium heat. You can make the dish ahead and reheat. Taste and adjust the seasoning. After an hour and half of simmering on medium-low heat, add the chicken to the pot. About Persian Pomegranate Soup. Fesenjan is a slow cook stew and it makes it a perfect recipe for your slow cooker. About Persian Pomegranate Soup. Unlike many other Persian stews, fesenjoon is not tomato based. Yield 8 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce) By Joan Nathan April 2008 RECIPE BY Cooking Light. Let the stew to boil over medium heat and bring down the heat to medium-low. Video! Persian Pomegranate Chicken Stew |Pictorial . I can’t honestly say that my love affair with this stew began during my childhood in Iran. Bring to … 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. You can either make it up to just before you add the pomegranate molasses, or make it completely. https://www.cleaneatingmag.com/recipes/persian-style-chicken-stew 4 Add chicken and stock: Return the chicken pieces to the pan with the onions. Serves 4 ... 1 large onion, chopped; 5ml paprika; 2,5ml turmeric; 2,5ml ground cinnamon; 50ml pomegranate molasses; 200ml chicken stock; 80g walnuts, pounded with a pestle and mortar until coarsely ground Jewelled rice. Make your own pomegranate molasses by simmering 1 cup of pomegranate juice until it reduces to 5 Tbsp of syrup. 4.8 Stars (29 Reviews) Ingredients. It sure didn’t. Happy 2018! This aromatic Instant Pot fesenjan, or Persian pomegranate chicken, is packed with flavor thanks to pomegranate molasses, toasted walnuts, and fragrant spices, and will warm you right up on a winter’s night! Season to taste, Add 1 tablespoon of sugar at a time, mix well. The pomegranate molasses which is responsible for the sour and sweet taste of Fesenjann is not a common ingredient in the supermarkets outside Iran. The fruit are often part of the Persian Yalda festival, which celebrates the shortest day of the year in December. Prep Time 10 mins. Here are a few more delicious Instant Pot recipes to try: five-ingredient carnitas, mashed potatoes, and ropa vieja. Fesenjan (pronounced FESEN-joon) is a classic Persian dish that deserves to be better known. The sweet and sour taste of pomegranate molasses, silky texture of ground walnut and the magnificent odour of Fesenjan will take one to the heart of northern Iran, Gilan. Add the stock to the pan, stir to mix and season with a little salt and pepper to taste. This ensures the chicken is better submerged as it simmers, but I think gives a little too much sauce in the end, so it needs a bit of time uncovered to allow it to reduce before adding the pomegranate molasses. It is believed to originate from the Gilan region near the Caspian sea and has been around since the Persian empire. 6. One of my Thermomix clients asked me whether they could prepare any of their favourite Persian recipes in their new Thermomix TM6. They were considered a royal fruit in ancient Greece. The cold water helps to bring out the walnut oil and flavour. Your email address will not be published. Using a food processor chop the fresh walnuts until you have a creamy beige paste of walnuts. INGREDIENTS . Heat the oven to 200. 1/4 cup pure cane sugar. Spice the chicken breast cut into pieces with salt, pepper, and turmeric. If you are adding meatballs instead of chicken, prepare your meatballs and add them 15 minutes prior to turning off the heat. You can find out more on what she's cooking by following on Instagram, Facebook, Pinterest and Twitter. Serves 4-5. Modified: Mar 30, 2020 by Nicky Corbishley. If you like this dish, sign up for our newsletter for tasty, cultural inspiration in your inbox! My favourites often involve pomegranate molasses. Persian Pomegranate and Walnut Chicken Stew. Add the spices, pomegranate molasses, stock and walnuts, and bring to the boil. This is when you know the Fesenjan is ready to serve. Khoreshte Fesenjan - Lammschmorgericht in einer . Caroline has lived and traveled in various places before settling in Cambridge, MA. ½ cup pomegranate molasses (syrup, or a little less, if it is very thick), South African Chutney Chicken and Chenin Blanc Pairing #WinePW, Hänchen-Schnitzel (Chicken Schnitzel) and German Riesling Pairing, Lemon Chicken Piccata (and How To Butterfly Chicken Breast), Escalope de poulet à la Normande (Chicken Normandy), Djaj Mqualli (Moroccan Preserved Lemon Chicken Tagine), Salt and pepper, to taste (may not need salt, depending on your stock), Fresh pomegranate arils (seeds), if desired, to top. Tehran, the capital of Iran, hosts a pomegranate festival every year in October, which celebrates the fruit. 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. In a large pot over medium heat add one tablespoon of oil and add the chopped onions. For making saffron rice refer to this post. 908. The sauce is rich from ground walnuts and with an unusual sweet-tart flavor from pomegranate molasses. This can make Fesenjan taste bitter. It has simple ingredients: chicken, onion, walnuts and is served with rice. Cook for another 15 minutes and then take the chicken out and set it aside. Cover the pot and let it simmer for at least an hour and half over medium-low heat. An all-in-one chicken recipe that means minimal washing up and stress-free entertaining. Fesenjoon is served with saffron rice. Cook Time 2 hrs 10 mins. Purée until well ground until they have the consistency of peanut butter and the walnut crumbs are starting to stick together like a dough. Meanwhile, pound nuts with a mortar and pestle until coarsely ground, then stir into sauce. Caroline is originally from Scotland, where she grew up hiking and skiing, both things she still loves to do when her two young boys give her a chance. Dishes like Fesenjan, a walnut and pomegranate stew, have become a firm favourite with us. 1. Pomegranate fruit could be sweet or sour depending on the climate it is growing in Iran. Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. Meat. The only unusual ingredient is the pomegranate molasses, which is easy to find online (link opens in new tab). However, saffron is not used as the main ingredient in many recipes. Adding the pomegranate molasses to the walnut chicken for this Persian chicken stew. My changes and comments: (1)I used 1/2 c. pomegranate molasses, 1 c. pomegranate juice, and 1 1/2-2 c. water. Laced with tangy-sweet pomegranate molasses and fragrant spices, this healthy and delicious Persian stew is traditionally prepared for festive occasions. Or you can find it made with meatballs. It sure didn’t. Khoresht Fesenjan ~ Persian Pomegranate and Walnut Stew. Dry roast walnuts in a pan on low heat for 2-3 minutes. Jan 12, 2017 - Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses. Sign up for our newsletter to receive cultural tidbits & tasty dishes! Remember the walnut will later release the oil, therefore don’t add too much oil to the pan. Based on the Persian dish fesenjan, this streamlined entrée features a sweet-tart sauce of pomegranate juice thickened with ground walnuts. If fesenjoon is too watery and not of a thick consistency leave the cover a little ajar, to let the steam and moisture out and simmer more until it thickens. As well as being used in this stew, pomegranate molasses is used in other Persian dishes, such as for a glaze and in salads. The Gilan region is known for its ducks, and so it’s no surprise that this dish is sometimes made with duck. They used to be traded along the Silk Road route and appear in dishes like salads as well as Persian walnut cookies (nan-e gerdui). The dish is also a popular accompany in Iranian special occasions such as parties and weddings. While everything is cooking you can sit back and let the pot to bubble gently and for the walnuts to release their magnificent odour and oil. Serve with a leafy green salad with a lemony dressing – mix 4 tbsp olive oil with 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp sugar and some seasoning; shake in a jar to mix. By Caroline Williams | Published: October 28, 2019 | Last Modified: June 14, 2020 | 4 Comments. Add 1 cup of pomegranate molasses. (This mixture tends to stick and burn fairly quickly so avoid high heat). 1 tablespoon pomegranate molasses. For me, Fesenjoon is a reminder of my grandmother’s house in northern Iran where the whole family used to gather to prepare Khoresht-e Fesenjan (Fesenjan Stew in Farsi) from scratch. In the first pot, add the crushed walnut and stir for one minute until the walnuts get tender. 2/3 cup pomegranate juice. Some brands are also thicker than others. I’ve always loved ordering fesenjen whenever we are at a Persian restaurant. Pomegranate along with watermelon is a symbol of Persian winter solstice celebrations such as “Yalda” which is the longest night of the year! Season and remove from the casserole. If it is too sour for you, just add two tablespoons of sugar for more sweetness. Related Categories: Dinner Recipes, Iranian Recipes, Meat and Poultry Recipes, Middle Eastern Recipes You May Also Be Interested In: Chicken, Nuts and Seeds. Since pomegranates can vary in how sweet or tart they are, so too can pomegranate molasses. The sight of it turned me off. Fesenjan, the Persian Pomegranate and pecan stew is one of the most flavorful and interesting stews, you’ll actually taste. There are a whole host of Persian chicken recipes ranging from those with preserved lemon to zaatar chicken closely associated with Levantine cuisine. Stews generally aren’t the most attractive of foods, but they stick around because what they lack in appearance they … Share; Tweet; Pin; Reddit; Yummly; Mix; Filed Under: Fall Recipes, Main dishes, Persian recipes, Winter Recipes, World Recipes Tagged With: chicken, pomegranate, stew, walnut. Heat the ghee or oil in an ovenproof casserole on medium heat. Sharing recipes on her blog, Caroline's Cooking, there's plenty of international inspiration using seasonal ingredients, as well as creative recipes for all to enjoy. Iran is the largest exporter of pomegranate in the world and second-largest producer. Add chicken to the same stockpot and top it with the fried onions. The key to using walnuts in this dish is that you need to cook them long enough to release some of their natural oils. Prep time 25min . You might not normally think to make a sauce with walnuts and pomegranates, but it’s a perfect combination! 2. This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name “Fesenjan”. 1 3/4 cups homemade or high-quality lowsodium chicken broth. Preparation. Pomegranates are believed to have originated in Iran and have taken on broad cultural significance in the region. Pomegranate molasses, or pomegranate syrup, is made by reducing pomegranate juice down until it is a thick syrup. Set toasted walnuts on a plate to cool. Heat oil in a skillet and fry sliced onion on medium heat … Walnuts are also popular in Persian cooking. It’s a comforting dish for a cold day and perfect to make ahead too. But, walnuts are rich in antioxidants an a great source of those good Omega-3s, so the slight indulgence is worth it. 6 ounces walnut halves (about 1 2/3 cups) 1 tablespoon ghee or avocado oil 2 pounds boneless, skinless chicken thighs, cut in half 1 teaspoon sea … Your email address will not be published. Warm the oil in a pan wide enough to hold all of the pieces of chicken in a single layer and brown … Dairy-free df; Gluten-free gf; Pomegranate & chicken stew. For a vegetarian Fesenjan, grill the vegetable protein and add it just before serving to prevent the disintegration of the protein. 6 chicken legs. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes. Persian Pomegranate and Walnut Chicken Stew. That’s what light golden looks like. 1 3/4 cups homemade or high-quality lowsodium chicken broth. ” Serves 4 . Remove from heat and set aside. This aromatic Instant Pot fesenjan, or Persian pomegranate chicken, is packed with flavor thanks to pomegranate molasses, toasted walnuts, and spices, and will warm you right up on a winter's night . Cook time 50min . 3. Spread the walnuts into an even layer and bake until toasted, about 15 minutes. This sticky pomegranate molasses chicken has a lovely sharpness and isn’t too sweet. To store in the freezer, allow the Persian stew to cool as quickly as possible, then place in a sealed tub and freeze for up to 1 month (don't add the pomegranate seeds or parsley). Nop. by Joanne Ozug March 25, 2011 (updated June 18, 2020) 12. Wonderful flavors. Let the stew to simmer for 1 more hour and meanwhile stir the pot and add a small amount of water or crushed ice to the pot. Transfer the entire mixture to a 9x13-inch baking dish. Total Time 2 hrs 20 mins. This recipe can be made both sour and sweet. Add the onions and stir-fry 5 minutes, until translucent. Persian Pomegranate Chicken Stew |Pictorial . This dish is typically served with rice, a popular Persian side. 4. Dairy-free df; Gluten-free gf “It might sound like a strange ingredient, but the pomegranate brings a tomato and chicken stew to life. If you own a slow cooker you should give this recipe a try! ADD YOUR REVIEW. Go to Recipe Print Recipe. Serve with roasted vegetable couscous and a leafy green salad. Here is a stew made for fall! I love the stuff and use it all of the time on everything from lamb kofta with … 4.8 Stars (29 Reviews) Ingredients. Yield 8 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce) By Joan Nathan April 2008 RECIPE BY Cooking Light. In a medium pot, heat the oil over medium heat. Don't forget to tag @curiouscuisiniere! Fesenjan may not be as well known in the West, but I can completely understand why it’s so popular in Iranian culture. Make your own pomegranate molasses by simmering 1 cup of pomegranate juice until it reduces to 5 Tbsp of syrup. We would help our parents and witness the making of Fesenjoon for the family feast. Modified: Mar 30, 2020 by Nicky Corbishley. If the latter, just take care re-heating as the pomegranate molasses can burn if it gets too hot. 21 ingredients. Made it yesterday for a dinner party and it was a big hit. Instead of chicken, you can either prepare meatballs or any vegetarian protein such as tofu, eggplants, or roasted squash for a vegetarian Fesenjoon. The stew should be a fairly deep brown color and you should have a good sweet-tart flavor. Sticky pomegranate chicken wraps. I can’t honestly say that my love affair with this stew began during my childhood in Iran. Here we make it with chicken for a quick and easy dinner but it can also be made with lamb stew meat for special occasions. Persians like Fesenjan to be more on the sour taste but in some recipes, sugar is also added to add that extra sweet taste. 9 Reviews. Khoresh Fesenjan (Persian Walnut & Pomegranate Chicken) – Thermomix Method . Shab-e Yaldā (Yaldā Night) is an Iranian festival which takes place on the Northern Hemisphere’s winter solstice, usually falling on either 20 or 21 December. And, believe it or not, there are over 700 varieties of pomegranate, varying from very tart to sweeter. Recipe by Sainsbury's magazine. Cooks In 1 hour . 1 bay leaf. Pomegranates have religious significance in both Islam and Christianity as well. If a culture had an actual taste it would have been the same as their food. 2/3 cup pomegranate juice. Add the pomegranate molasses slowly, stirring as you add until the desired color and flavor is reached. Remove the skin from the chicken and trim any excess fat. Don’t forget that like every other stew in Persian cuisine this food is also served with rice, this time saffron rice. A rich, sweet & delicious meal. Add walnut-pomegranate mixture to the simmering chicken. Fesenjoon is a Persian sweet and sour stew made with pomegranate molasses, walnuts, and chicken. Fesenjan or Khoresh Fusenjan is Iranian or Persian stew made with pomegranate molasses or syrup … The stew should be thick, but it should not stick to the pot. Defrost in the fridge or at room temperature, then reheat in a pan until piping hot. Fesenjan may indeed be served around that time if the weather is cooler. Recipes to try: five-ingredient carnitas, mashed potatoes, and turmeric fesenjan has... Seeds and walnuts, and pepper molasses slowly, stirring as you don ’ t the! Persian Inspired Exotic stew fairly quickly so avoid high heat ) steamed rice ), if you using... Flavor from pomegranate molasses which is responsible for the stew should be thick, but meat! 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