Cloves of garlicmashed
- 2 pinches
- 2 pinches
- 1 pinche
- 2 teaspoons
- to your taste
Salt & Pepper
A few pomegranate arils for decoration
Khoresh-e fesenjan is one of the many stews that exist in Iran. It’s a simmered chicken stew with nuts and pomegranate. Khoresh, or stews are very popular in Iran and there are many such as Khoresh Bademjan (with eggplant).
Khoresh-e fesenjan or fesenjoon is a succulent Iranian stew very popular among the Persians: chicken, nuts and pomegranates are the key ingredients of this delicious Persian dish that combines sweet and savory.
Khoresh fesenjan is a dish from the province of Gilan, on the shores of the Caspian Sea. Originally, fesenjan was made with duck because this region is known for its wild ducks. But over time it is the chicken that has become the basis of this dish, especially the chicken thighs or wings retaining the bones.
It is still perfectly possible to prepare it as a vegetarian version or with lamb, beef or fish.
This Iranian dish is typically prepared during the fall during the pomegranate season. The pomegranates will give an acidic side to the dish. Indeed, the traditional recipe of khoresht fesenjan is cooked with fresh pomegranate juice but nowadays Persian chefs cook it with concentrated pomegranate syrup also called pomegranate molasses available in Persian grocery stores.
Regarding the walnut, it is not very detectable to the taste but it will give creaminess and richness to this traditional Iranian dish.
The fesenjan heats up very well and is even better overnight because the sauce has time to thicken and concentrate the flavors.
Serve this tasty Iranian dish with rice. Indeed, Persian cuisine has become very rich recipes but there is a capital ingredient in this cuisine: rice. Without rice, it would be inconceivable for the Persians to serve their famous stews or Khoresh. The rice called “polo” can be declined in several versions such as sabzi polo (with herbs), albaloo polo (with sour cherries), baghali polo (with beans and dill) or even zereshk polo (with thorns). ) -vinettes). So don’t wait any longer and become the master of Iranian cuisine with our essential recipes!
Sauté the onion in oil.
Add the nuts, pomegranate molasses, 50 cl of water, 2 tablespoons of sugar, a pinch of salt, pepper and saffron.
Cover and simmer gently for 30 minutes, watching and adding a little water if necessary: the sauce should be rather thick, but being sweet, it sticks quickly. So take care to stir well.
Then add the chicken and cook over low heat and covered for about 40 minutes (watch that it does not stick and add water if it becomes too dry).
Halfway through cooking, add the juice of a lime.
Before serving, sprinkle the stew with pomegranate seeds and serve the Fesenjan with basmati rice.