Thanks for any ideas you have! And other than cinammin what other spices could be used? Then process them as you do with the walnuts. Dear Bijan; I’m glad you like this recipe; it is a favorite at our house too! 28261 Newhall Ranch Rd. In general, depending on the recipe, ground lamb is mixed with fine chopped onions, salt, pepper, turmeric and maybe tomato paste. I had to add sugar because I’m still using the pomegranate molasses. Thanks very much for sharing your special technique using duck; I’m sure it will be helpful to everyone. My wife hates chicken on the bone so am going to use breast. Thanks again! I’m very happy to read your comment. Persian Food, Desserts, Baking and Pastry Recipes with step-by-step instructions and illustrations. Anyway, the highest praise! Hi Homa, I am making this recipe tonight for the second time! Thank you! I do not use cinnamon or any other spice here. Pretty easy recipe to follow, tastes great just the way it is. Do not grill or bake for longer than 45 minutes, as the sugar syrups and tomato ketchup are likely to burn and make the food taste bitter. Thank you.. Please keep in touch and let me know what else you are cooking! I’m Asian American, but my Persian friend introduced this delicious dish to our mommy/me baby group years ago. You could also just leave it out but this will definitely compromise the flavor. So wish me luck, I had no nutmeg and i mixed up pecans and walnuts. Dear Afsoon, make the sauce without the chicken but add a small amount of chicken broth so it is not too thick, but let it simmer for half hour or so until it is uniform and delicious. Caramelize the onions and garlic. A quick note- you can also make this without the chick peas- just add more chicken. We found the sauce a bit strong – I think stewing the chicken in there would have made a big difference in mellowing the flavors. Wish me luck! I used turkey thights meat this time. We cook it a bit different. It is very delicious and easy. Otherwise you could use a small amount of caramelized shallots (maybe about 1/4 cup) instead of the amount mentioned for the fried onions. I think it would taste good with lamb. *Adapted from Family Spice *Our version is not a traditional preparation of Kashke Bademjan. Hello, I’m excited to try this dish after disvovering a Persian market in my neighborhood. Your quick response would be greatly appreciated. It is so nice when our family appreciates our hard work isn’t it? This chicken looks delicious and wow that sauce looks incredibly flavoursome! I’m very interested to know how this works out; please do share your feedback. Would be easier. I really like your version of fesenjoon and will try it sometime to taste how my friends from Rasht cook it. We followed the recipe exactly with our own homemade pomegranate molasses and using both chickpeas and chicken. Salam Fariba jan; It gives me great pleasure to read that my recipe was a part of your Christmas Day meal and that it was approved by the food lovers in your family. One thing I noticed is that mine is a lot lighter in color than yours, where yours is a vibrant dark brown that really allows the brightly colored pomegranate arils and parsley garnish to pop, mine came out more of a light, unappetizing looking brown color. It works. Made a double portion for a party to leave out on a buffet on a hot tray and it was fabulous! Henceforth, you could see the challenge I was facing!!! . Dear Homa, I cooked your recipe today with boneless chicken breast and it was sooo delicious! One question: I know that my mother would make this with adding cooked butternut squash as well. Fresh herbs, if you have Iranian guests (https://persianmama.com/sabzi-khordan-fresh-herbs/). ★☆ Lastly does this this have variation as certain parts add/change to it? Thank you for your comment; I’m sure this will be helpful for those who prefer to use another nut. Many thanks. Thank you so much again for your recipes! Any idea why this may have happened or how to get a more rich dark brown like you have in the picture? The toddler was too happy with all the guests to focus on eating (grandma is the only thing better than a khoresh). as regards the preparation – before settling on this one. The slow cooker holds in a lot of moisture and this prevents the sauce from thickening. Btw Homa, what company in Iran do you buy your saffron from? A sumptuous Persian Stew made with ground walnuts and pomegranate – earthy, tangy and deep, Fesejan is soulful and oh so satisfying. Result was tasty but not as visually pleasing as the true red of actual pomegranate syrup – sauce was more of a brownish purple. Happy cooking! Hi Mama, Nice recipe for a dish which is near and dear to my heart and my tummy as well. Thank you very much. Absolutely delicious! Followed your recipe and.. Best fesenjoon I’ve ever tasted, and I usually dislike my own cooking. Thank you so much for this recipe Shirin! As long as the walnuts are fine, it should work even if it is a bit sloshy. Join us! First and foremost, thank you for sharing your recipe. Thanks for the excellent recipe and directions! Fesenjan is one of my favorite foods too . I have an Iranian friend who swears that everyone in her family loves this dish, even if she personally can’t stand it. Another option is coleslaw (https://persianmama.com/creamy-coleslaw-salad-kalam/) or this grape salad (https://persianmama.com/chicken-and-grape-salad/) I hope I’ve given you enough options for sides, but if you want to make a second entree, please let me know. I loved this dish so much when I was in Iran. I tried making it bite size and maybe all the sauce got wrapped up in it. Hi Yunna; Besides salt and pepper, ground turmeric is a spice that is frequently used in most Persian cooking with meat; this goes for beef, chicken, lamb, or turkey dishes. Our world needs more people like you my dear, thank you!! WOW so amazing and so different than anything else I have made! This was my first attempt at cooking a Persian dish and now I know I couldn’t have made a better choice. Roasted whole tomatoes and fresh cooked greens from my garden, cooked with some Aleppo pepper and sumac. I know omitting the bone in chicken would be tricky since I’m sure it releases a delicious broth when cooking that adds to the flavor and consistency. What I’m wondering is what, besides rice, should I serve with it? You’re so welcome Nellie! That way I was able to save a lot of fat for future use as opposed to having it grease up the fensanjan. The traditional fesenjan I grew up with is somewhat different from your version which sounds equally delicious. I would suggest switching to a less sour brand of concentrate/molasses if possible. I was going to put 1/2 a cup of fresh chicken stock in. This one I cooked low and slow until the oil came out of the walnuts and the stew was thick and dark and satisfying. Recipe by Helga Brandt…. Actually I want it for my birthday dinner.” Her birthday is six months from now, but until today she had been talking about pizza. It’s delicious! Tomorrow I will make this delicious food for a group of refugees in Berlin. Thanks so much for writing to me and please keep in touch! These Persian Chicken Breasts are quick and easy, making an exotic yet comforting dinner, perfect for serving with some jeweled rice. The only part I had trouble with was finding the pomegranate concentrate. Dear Homa, I am planning to prepare fesenjoon for a Norooz celebration for a large crowd, many of whom are vegetarian, and would like to use your recipe which looks beautiful. This looks delicious! I want to make this dish but am wondering whether you traditionally use meat with bone. Thank you. Add oil to the pot and arrange the potatoes at the bottom. Most dishes will not require more than 1/2-1 teaspoon of turmeric. Hello! Simmer 45 minutes, covered, stirring every 15 mins. Any advise for next time? You will not get the flavor that is intended. I ordered a 12 ounce bottle of Sadaf pomegranate juice concentrate from off the internet, but due to it’s price, I don’t want to buy another bottle to double the recipe. Oh wow! Dear Homa, Thank you for your quick reply. I cooked it for dinner as a surprise for my Iranian husband (I don’t normally cook and we normally eat out or do takeaways).
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