Fesenjan

Have you tried Fesenjan? This dish has roots that trace back centuries to Ancient Persia. Fesenjan is enjoyed during special occasions and important family gatherings, and for a good reason: It provides a lot of energy. The first recipe for fesenjan was found on an old tablet from 515 BC.

At the heart of Fesenjan is a rich sauce made with pomegranate molasses and ground walnuts, which grow abundantly in Iran. I am sure you’re wondering where you can buy pomegranate molasses. It is widely available in most Middle Eastern supermarkets and online. Fesenjan is a blend of sour and sweet. It is a savoury meal that uses chicken.

In this dish, the walnuts are ground into a powder and mixed with water. Some people add water while the nuts are in the blender, but I prefer to mix some water in a bowl. Both steps will form a paste-like substance, but the blender will be easier to clean. Do you need special skills to make this recipe? Not at all; even a novice can do it easily. My first attempt at homemade fesenjan was years ago, in my university days, and it was so super easy to make. Trust me, you got this!

Ingredients

Walnuts, Almonds, Cooking Oil, Chicken Brest or Thighs, Pomegranate Molasses, Nutmeg Powder, Cardamom Powder, Black Pepper, Salt, and Water.

Did you know you can use a combination of nuts in Fesenjoon? Walnuts, Almonds, and Pistachios are the three standard nuts that can be used in Fesenjoon. In this recipe, we’ve chosen a combination of Walnuts and Almonds.

For this recipe, choose your favorite parts of the chicken. Legs, thighs, or breasts will work well. You can also use Duck or Quail. Choose a pomegranate molasses with no added sugar. You can also make your molasses at home. Nutmeg powder and cardamom powder give the fesenjan a special flavour.

How to Make Pomegranate Molasses at Home?

Use four cups of pomegranate juice and simmer on medium-low heat for one hour until it reduces to one cup.

Instructions

Slice the garlic and onion. Rinse the chicken breasts in running water, pat them dry with a kitchen towel, and then slice them into half-inch cubes.

Use a mixer or blender to grind the walnuts and almonds until they are delicate and smooth. Once finished, transfer the ground nuts to a bowl, add three tablespoons of water, and stir to mix.

Preheat a pot on medium-high heat. Add the olive oil, onion, and garlic. Cook the aromatics for three minutes. 

Once the onion and garlic are caramelized, add the chicken and stir to combine all the ingredients. Transfer the ground nuts to the pot and stir to mix. Make sure to mix all the ingredients thoroughly. Add a quarter cup of water if the mixture is too dense and thick.

Adjust the temperature to medium-low heat and continue to cook for two minutes. At this stage, also add the cardamom powder, nutmeg powder, salt, and pepper. 

Drizzle the molasses into the pot and stir to mix. Add the rest of the water and stir to combine. Cook the fesenjan for 35 minutes with the lid closed.

Garnish with parsley, saffron (polow), or steamed rice.

What to Serve with Fesenjan?

Pair Fesenjan with homemade tadiq which is a rice dish that has been coloured with saffron and has a golden crispy layer which comes from cooking the rice using a special method. Shirazi salad is also another fantastic dish to enjoy in combination with fesenjan.

It is made with cucumbers, tomatoes, garlic and mint. If you enjoy pickles, then consider Torshi which is a pickled vegetables such as carrots, radishes and cucumbers. And if you enjoy creamy flavours, consider Mast O Khiar which is made with yogurt, cucumber, garlic and mint.

How to Store and Reheat Fesenjan?

Allow the fesenjan to cool down before storing it in the fridge. Keep the cooled-down fesenjan in an air-tight container, which can be stored in the refrigerator for three to four days. You can also freeze fesenjan for up to three months. If you are freezing a large quantity, it is best to portion it before freezing it. 

Reheating the fesenjan can be done on the stovetop or in a microwave. To reheat on the stovetop, pour the stew into a pan and reheat on medium-low heat for three minutes while stirring occasionally. Add a bit of water if the sauce looks thick and dense.

To reheat in the microwave, add two tablespoons of water, mix with the fesenjan, and place it in the microwave. Cover the stew with a microwave-proof lid and spin on the highest power for two minutes.

Reheating the frozen fesenjan can be done on the stovetop using the same method, but reheat for six to seven minutes. Fesenjan should be thawed before being reheated in the microwave.