Fesenjan (Persian Pomegranate Chicken) Recipe (2024)

FAQs

What is fesenjan made of? ›

Fesenjan or fesenjoon is a traditional Persian stew made with chicken simmered in a pomegranate molasses and walnut sauce. The combination of earthy walnuts, slightly sour pomegranate molasses and tender, juicy chicken create an unparalleled balance of flavors in this special occasion dish.

Store the leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze this pomegranate walnut stew in a freezer-safe container for up to 2 months. To serve, let it thaw completely and then reheat it in a pot over medium heat.

Would think so but you may need more liquid from something else (water/stock/wine etc.) Pomegranate molasses is quite bitter - you wouldn't get the necessary sweetness. Plus also it is a different consistency. I would try get hold of the pomegranate juice tbh.

Khoresh-e Fesenjoon is a traditional Persian stew that has been enjoyed in Iran for centuries. Its origins are believed to date back to the ancient times of the Persian Empire. The dish is named after its two main ingredients, "fesenjān" meaning pomegranate paste and "fesenjān" meaning walnut.

Fesenjān is an elaborate dish that is often reserved for special occasions. It is considered "a rich man's dish", which is referenced in the Persian expression "he behaves as if he has had partridge and fesenjān", meaning to show off or act pretentiously.

In Persian, pomegranate is known as anar. The fruit's juice and paste have a role in Iranian cuisine, e.g. chicken, ghormas, and refreshment bars.

You cannot freeze them whole; the large fruit pod will turn into a disgusting mush when you thaw it. You can, however, freeze the pips quite well, and they are the part you eat anyway.

To freeze arils (seeds):

Spread the arils, single layer, on a baking sheet lined with wax paper. Put them in the freezer for no more than 2 hours, then transfer to a moisture-proof freezer bag or container for storage. Return to the freezer and use within one year.

The pomegranate molasses is both sweet and sour, and the acid in it will tenderize the meat. When ready to cook, take the meat out of the fridge, and season it with salt and black pepper.

If you plan to use up the bottle in 6 months or less, the pantry is fine. Know that pomegranate molasses might thicken up in the fridge, but will return to its normal consistency if you leave it out on the counter for 10 minutes or so before using.

Can you eat expired pomegranate molasses? ›

If stored in the refrigerator, pomegranate molasses will last indefinitely.

Ancient Iranians believed that the pomegranate was a sign of fertility due to its abundant seeds. It is a high pillar of festivities on Yalda Night. Narratives say the presence of pomegranates symbolizes blessings for a new life. The number of seeds scattered indicates how many children a young woman may give birth to!

Place some of the pomegranate seeds in a nice bowl. Sprinkle a bit of Ground Angelica on top. See? It is super easy!

Despite the name, pomegranate molasses does not contain any added sugar, and is made by naturally reducing pomegranate juice down to a thick syrup. That's it! No other ingredients!

Pomegranate Seeds

The word pomegranate comes from the Latin phrase pomum grantum, which loosely means “apple of many seeds.” It's a fitting name as underneath their leathery skin, pomegranates are divided into several chambers, each filled with hundreds of red seeds. Botanically, these seeds are called arils.

True berries are fleshy fruits that come from a single flower with one ovary and typically have several seeds. Pomegranate fruit fall into this group. The dry outer covering (husk) of pomegranate fruit is made up of two layers: An outer, hard layer called a epicarp.

Pomegranate molasses is an important ingredient in Middle Eastern cooking. The Arabic name (dibs rumaan or rub rumaan) and the Farsi name (rob-e-anar) mean "thickened pomegranate juice." The Turkish name "sour pomegranate" (nar ekşisi) best fits what pomegranate molasses is.