Fesenjan: This is how Persian stewed chicken with pomegranate works

Today’s recipe is an absolute classic of Persian cuisine: Fesenjan. Here, chicken is simmered in a mix of pomegranate syrup and walnut paste until buttery and tender. The walnut paste provides a rich and intense flavor while the pomegranate brings some fruitiness into play. A successful composition, in my opinion.

The history of Fesenjan dates back to the Persian Empire. The stew has its roots in northern Iran, where a particularly large number of pomegranates were grown. According to popular belief, the pomegranate spread from here in Persian cuisine and nutrition, as it was said to have powers in fertility and immortality. The nutty chicken stew with pomegranate was particularly popular at the winter solstice because it warmed up perfectly from the inside. A remnant of the tradition that still exists today.

The only thing missing is the perfect side dish. Serve with Fesenjan Arabic spiced rice or Chubz, the Persian flatbread. Both are very easy to do and round off the dish even better.

Orient and Occident: The kitchens couldn’t be more different. We appreciate the variety of spices and ingredients that make oriental cuisine so unique. In our recipe collection For this reason, we have included one or the other specialty that is easier to cook than you thought. Would you like a little sample? But please:

Persian lamb stew ghorme sabzi in a black bowl along with a black bowl of rice on a black wooden table.


2 hrs 30 Min.


Incredibly much aroma: Fesenjan


Fesenjan: This is chicken simmered in a walnut and pomegranate sauce until buttery tender.


  1. Roast the walnuts in the pan without fat. Once golden, place in a food processor and grind up. Add water and spices, little by little, until it forms a beige paste.

  2. Halve and thinly slice the onion. Fry in a heated pan with plenty of oil until golden brown and set aside.

  3. Place the chicken in the same pot and cover with the fried onions. Spread with the walnut paste and season with salt and pepper. Pour the pomegranate concentrate over the ingredients.

  4. Bring the whole thing to a boil on medium-high. Once bubbling, turn down to low-medium, cover and simmer for 15 minutes.

  5. Now turn the heat down to low and simmer for 1 hour 15 minutes until the sauce has thickened and the chicken is tender. Stir every 15 minutes so nothing burns on the bottom. If the sauce is still too runny, simmer the pot uncovered for another 10 minutes…

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