How to make Fesenjan, (Fesenjoon) a regal Persian dish
Fesenjan, a traditional Persian dish, has a rich history dating back centuries. Originating in ancient Persia, the dish has evolved and gained prominence as a staple of Iranian cuisine. Fesenjan’s main ingredients include ground walnuts, pomegranate molasses, and a choice of meat, typically chicken or duck. The dish is characterized by its unique blend of savory and sweet flavors. It is believed to have been enjoyed by the nobility during the Safavid dynasty, and its popularity has endured through the centuries. Fesenjan holds cultural significance in Iran, often served during special occasions and celebrations, reflecting the country’s culinary heritage and the art of combining diverse flavors in a harmonious manner.
Method:
There are various approaches to preparing Fesenjan, catering to different preferences. Some individuals enjoy it with meatballs, while others opt for chicken or duck. If you’re inclined towards a vegetarian version, you can explore our recipe available on our Medium platform. Alternatively, for those residing in the UK, you have the option to conveniently order it from www.Limootorsh.com, an online platform and application.
Here is a simple method for those who want to make an easy fesenjan.
Ingredients:
- 1 to 2 large yellow onions, chopped, (3 cups)
- 2 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 5 tablespoons pomegranate molasses
- 8 ounces walnut halves (about 2 cups)
- 2 pounds boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
- 2 cups chicken stock
- 2 tablespoons plus 2 teaspoons of sugar
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper
Instruction:
- Toast and grind the walnuts:
You can toast the walnuts in one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes.
In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.
2. Brown the chicken pieces on all sides:
In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.
3. Sauté the onions:
Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.
4. Add chicken and stock:
Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.
5. Add ground walnuts, pomegranate molasses, sugar, spices, cover and cook:
Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan.
6. Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender.
Order your ready to eat Fesenjoon if you are living in the UK from www.limootorsh.com.