Fesenjan (Persian Pomegranate Chicken) Recipe (2024)

FAQs

How to thicken fesenjoon? ›

If fesenjoon is too watery and not of a thick consistency leave the cover a little ajar, to let the steam and moisture out and simmer more until it thickens.

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.

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.

Laced with tangy-sweet pomegranate molasses and fragrant spices, this healthy and delicious Persian stew is traditionally prepared for festive occasions.

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.

FESENJAN NUTRITIONAL VALUES & CALORIES

Fesenjan is a traditional Iranian dish. Fesenjan is high in manganese. 3.5 ounces (102 grams) of fesenjan has 338 calories.

Iran. In Persian, pomegranate is known as anar.

Pomegranate molasses, also known as Dibs Ar-rumman (Arabic: دِبْس الرُّمَّان), rakkaz rimonim (Hebrew: רכז רימונים), robb-e anâr (Persian: رب انار), melása rodioú (Greek: μελάσα ροδιού, "pomegranate syrup"), nar ekshisi (Turkish: nar ekşisi, "pomegranate sour"), and narsharab (Azerbaijani: narşərab, "pomegranate wine") ...

Pomegranate Molasses (Robb-é-Anār)

The most important pomegranate-based ingredient in Persian cookery, made from pomegranate juice, is robe-é-anār, known in the West as pomegranate molasses.

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!

What is pomegranate called in English? ›

British English: pomegranate /ˈpɒmɪˌɡrænɪt/ NOUN. A pomegranate is a round fruit with a thick reddish skin. It contains lots of small seeds with juicy flesh around them. American English: pomegranate /ˈpɒmɪgrænɪt/

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.

Eating pomegranates may protect heart health, support exercise performance and recovery, and promote brain function. Plus, pomegranates provide a source of essential nutrients, such as vitamin C and folate, as well as a number of antioxidant and anti-inflammatory plant compounds.

One serving is about half a pomegranate, which has about 23 grams of carbohydrate and 20 grams of sugar. This is a fairly high sugar content, so though it's safe to eat pomegranate every day, you may want to limit yourself to one serving a day to keep from taking in too much sugar.

Many of the nutrients in pomegranates come from the arils, but the seeds themselves provide a few nutrients as well. Studies show they're particularly high in vitamin E and magnesium (2).

Mix the cornflour with the rosewater and 3 tbsp cold water, then stir into the tagine. Cook over a medium heat for 1-2 mins or until the sauce thickens. (Thickening the sauce with cornflour isn't traditional but helps the tagine to freeze more successfully.)

Mix one teaspoon cornflour with a tablespoon of room temperature water and add to your stew. Then bring to the boil and cook until desired thickness is reached. Cornflour is a great gluten-free thickener. It has a slightly more gelatinous texture, so only add a teaspoon at time or your sauce may become a bit goopy.

The traditional Iranian stew with chicken and the deep flavors of pomegranate molasses and walnuts, now made easy right in the crock-pot! Slow Cooker Fesenjan Chicken is a hearty gluten-free & paleo dinner recipe that will warm the belly and soul! This delicious Iranian dish has been a longtime coming!