Fesenjan: Persian Chicken or Duck in Rich Pomegranate-Walnut Sauce
Fesenjan, or Khoresht-e Fesenjan, is a decadent Persian stew with roots tracing back to the Caspian region. Traditionally made during special occasions, it showcases the unique harmony of sweet and sour flavors, deepened by the luxurious blend of pomegranate syrup and finely ground walnuts. Although often prepared with duck or chicken, some northern Iran variations use game birds like pheasant. The dish matures overnight, allowing flavors to deepen, making it an excellent choice for a make-ahead meal. The addition of eggplant and subtle spices like cardamom or cinnamon can enhance its warmth and complexity. Remember, balancing the sauce is key; adjust sugar or add lime to taste. The result is a rich, aromatic stew to be served over fragrant white rice.
6
Servings
583
Calories
12
Ingredients
Ingredients
Lime Juice
1/4 cup (N/A)
Butter or Oil
1/4 cup (N/A)
Chicken or Duck
2 1/2-3 lbs (cut up, bone-in)
Onions
2 (thinly sliced)
Walnuts
2 cups (finely ground)
Chicken Stock or Water
1 1/2-2 cups (N/A)
Pomegranate Syrup
2/3 cup (N/A)
Sugar
2-3 tablespoons (N/A)
Kosher Salt
to taste (N/A)
Fresh Ground Pepper
to taste (N/A)
Eggplant
1 (peeled and cubed (optional))
Ground Cardamom or Cinnamon
1/2 tsp (optional)
Instructions
1
1. Marinate the chicken or duck pieces in lime juice for 1 to 4 hours.
2
2. In a large heavy-bottomed pot, heat 2 tablespoons of butter or oil over medium heat until shimmering.
3
3. Brown the chicken or duck pieces on all sides in batches, then remove and set aside.
4
4. In the same pot, add the remaining butter or oil and sauté the onions (and eggplant if using) until they are translucent.
5
5. Stir in the ground walnuts and sauté for another 30 seconds, allowing them to release their aroma.
6
6. Return the browned chicken or duck to the pot. Add the stock or water, bring to a boil, then reduce the heat to low. Cover and simmer for 20-30 minutes.
7
7. Stir in the pomegranate syrup, sugar, salt, and pepper. Adjust seasoning to achieve a balanced sweet-sour flavor.
8
8. Continue to simmer for another 15-20 minutes until the meat is tender and the sauce is thickened, with the walnuts releasing their oil.
9
9. Serve hot over a bed of plain white rice.
Nutrition Information
40g
Fat
25g
Carbs
42g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Fesenjan?
Fesenjan, or Khoresht-e Fesenjan, is a decadent Persian stew originating from the Caspian region, known for its rich pomegranate and walnut sauce.
What are the primary flavors of Fesenjan?
The dish features a unique harmony of sweet and sour flavors, deepened by the rich, nutty taste of finely ground walnuts and tangy pomegranate syrup.
Can I use different types of meat for this recipe?
Yes, while chicken is most common, duck is a traditional alternative, and some variations in northern Iran even use game birds like pheasant.
How long should I marinate the chicken or duck?
The meat should be marinated in lime juice for between 1 to 4 hours before cooking.
What is the best way to prepare walnuts for Fesenjan?
The walnuts should be finely ground and then sautéed briefly to release their aroma and natural oils.
What should I serve with Fesenjan?
Fesenjan is traditionally served hot over a bed of fragrant, plain white rice.
Is Fesenjan a good dish to make in advance?
Yes, it is an excellent make-ahead meal because the flavors mature and deepen overnight.
How do I balance the sweet and sour taste of the sauce?
You can adjust the seasoning by adding more sugar for sweetness or lime juice for more acidity to achieve your preferred balance.
What optional ingredients can I add to the stew?
You can add peeled and cubed eggplant or warm spices like ground cardamom or cinnamon to enhance complexity.
Is this recipe gluten-free?
Yes, based on the ingredients provided, this Fesenjan recipe is naturally gluten-free.
How many servings does this recipe yield?
This recipe is designed to provide 6 servings.
What are the nutritional statistics per serving?
Each serving contains approximately 583 calories, 40g of fat, 25g of carbohydrates, and 42g of protein.
What kind of pot is recommended for cooking the stew?
A large heavy-bottomed pot is recommended to ensure even heat distribution during the long simmering process.
How do I know when the sauce is finished?
The sauce is ready when it has thickened and the ground walnuts have begun to release their natural oils.
What type of salt is suggested for this recipe?
The recipe suggests using Kosher salt to taste.
How should the onions be prepared?
Two onions should be thinly sliced and sautéed until they become translucent.
What is the total simmering time?
The total simmering time is approximately 35 to 50 minutes, divided into two stages of cooking.
Is bone-in or boneless meat preferred?
The recipe specifies 2 1/2 to 3 lbs of chicken or duck cut up with the bone-in.
What is pomegranate syrup?
Pomegranate syrup, also known as pomegranate molasses, is a thick reduction of pomegranate juice that provides a concentrated sweet-tart flavor.
When is Fesenjan typically served?
In Persian culture, it is a special occasion dish often served at celebrations and formal gatherings.
What happens if I sauté the walnuts for too long?
The recipe suggests sautéing ground walnuts for only 30 seconds to release their aroma; overcooking them can lead to bitterness.
Should I use butter or oil for browning the meat?
You can use either 1/4 cup of butter or oil depending on your preference.
What liquid is used for the base of the stew?
The base uses 1 1/2 to 2 cups of chicken stock or water.
Why is eggplant listed as optional?
While not in every version, eggplant is a regional variation that adds bulk and a different texture to the sauce.
How much sugar is required?
The recipe calls for 2 to 3 tablespoons of sugar, adjusted to your preferred level of sweetness.
Can I use pomegranate juice instead of syrup?
The recipe specifically requires syrup for its thick consistency; using juice would require significant reduction to achieve the same result.
How much cardamom or cinnamon should I use?
If you choose to use these optional spices, use approximately 1/2 teaspoon.
Does this dish contain high amounts of protein?
Yes, with 42g of protein per serving, it is a very protein-rich meal.
Is the heat set to high during simmering?
No, after bringing the liquid to a boil, you should reduce the heat to low and cover the pot to simmer.
What gives the sauce its characteristic dark color?
The combination of the pomegranate syrup and the oils released from the ground walnuts during the long simmer creates the dark, rich color.