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.

Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses.

To serve, let it thaw in the fridge overnight. To reheat fesenjan, place it in in a small pot and turn the heat on to medium low. Stir occasionally so it doesn't stick to the pot. It takes about 20 minutes to reheat completely.

Pomegranate molasses is pomegranate juice that has been gently reduced, with or without added sugar, to make a syrup. It has a tangy sweet-sour flavour and is used in both savoury and sweet dishes, most traditionally in the Middle East and surrounding regions.

Fesenjān (Persian: فسنجان; also called fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh) from Northern Iran. It is typically served over rice in the Iranian manner.

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.

Mistaken origins. The Romans mistakenly assumed pomegranates derived from Africa. In fact, pomegranates are considered to have originated from Iran, south-west Pakistan and parts of Afghanistan. The pomegranate fruit was also given a classical Latin name, Malum granatum, meaning "grainy apple".

The pomegranate (Punica granatum L.) is native of Iran and its name in the Persian language is "Anar". It is extensively cultivated in Iran, India, Afghanistan and in the Mediterranean countries like Spain, Morocco, Egypt and Turkey. It is also grown to some extent in Tajikistan, Pakistan, the USA and China.

Pomegranate, known as “Anar” in Persian, grows widely and is cultivated throughout Iran. As a common food, Iranians use pomegranate fruit juice and paste in many dishes including sour chicken, Fesenjan, and Lavashak. Iranian culture has long used the pomegranate as a symbol.

FESANJĀN (fesenjūn, fasūjan), a well known Persian dish (ḵoreš, a kind of stew) made of walnut or almond, poultry (usually duck) or small meat balls (kalla gonješkī) and pomegranate sauce or juice.

What is the origin of the word fesenjān? ›

Fesenjan is believed to have originated in Gilan province, a temperate green swath of land along the Caspian Sea in the north of Iran, where wild ducks are plentiful. Gilanis have a taste for tart, fruity flavors like those in this dish, which has been around in one form or another since the days of the Persian Empire.

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.

Opened bottles can be refrigerated for long periods, but it's not likely to sit around for long. You don't need to love Middle Eastern food to love what pomegranate molasses can do for the foods you already love.

Marinate meat and fish with it, jazz up salad dressings, caramelise veggies, drizzle on top of sorbet, stir into iced, fizzy water – it really is the Swiss Army knife of ingredients. The flavour profile of this dark, ruby red syrup adds a depth and fragrance to dishes that Middle Eastern food is so synonymous for.

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!

Pomegranates are round, red fruits. They feature a white inner flesh that's packed with crunchy, juicy edible seeds called arils. They may be best known for the vibrantly colored juice they're often used in, but these unique fruits have a lot more to offer.

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.