Fesenjan (Persian Pomegranate Chicken) Recipe (2024)

FAQs

What is fesenjan in farsi? ›

Fesenjān (Persian: فسنجان; also called fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh) from Northern Iran. It is typically served over rice in the Iranian manner.

Veggie Fesenjan or Fesenjoon is high in dietary fiber and manganese. One serving (3.5 oz / 100g) Veggie Fesenjan has 174 calories (104 calories from fat), 11.6g total fat (1.7g saturated fat), 53mg sodium, 330mg potassium, 17.1g total carbohydrates (4.9g dietary fiber, 7.6g sugars), and 4.4g protein.

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. Fesenjoon should not be watery.

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.

Pomegranates appear in Persian food in every shape and form. They'll use it's syrup for stews, they'll use the arils as a topper for all kinds of dishes, or they'll just drink the juice.

In Persian, pomegranate is known as anar.

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.

Pomegranates can have up to three times more antioxidants than green tea or red wine. Antioxidants protect our cells from damage caused by free radicals and reduce inflammation. Studies suggest that pomegranates can help protect your heart in many ways, such as lowering blood pressure as well as blood sugar levels.

There is no standard recommended dose for pomegranate. Eating the fruit and drinking the juice as part of a healthy diet is considered safe. For other conditions, the following doses have been used: Atherosclerosis: 50 ml of juice per day.

Typical Iranian main dishes are combinations of rice with meat, vegetables and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots and raisins.

How many calories are in fesenjoon? ›

FESENJAN CALORIES & NUTRITION VALUES

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

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.)

Pomegranate molasses is a Persian ingredient, which is most often used to enhance savoury dishes with fruity flavours.

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") is a ...

The pomegranate (Punica granatum) is a bush with abundant foliage originating from Iran, it was brought to Mexico during the time of the conquest and whose main characteristic is the fruit it generates, which is a big, globose berry with thick, shiny skin of red, green or yellow colour depending on the specie of ...

Anaar Phool, Gul-E-Anar, Gule Anar, Gulnar Farsi, Punica Granatum, Pomegranate Flower.

It is one of our most culturally signifcant dishes alongside dishes like Ghormeh Sabzi, Fesenjan (chicken, walnutt and pomegranate stew) and Kabab Koobideh (minced lamb kofte kebabs). Khoresh translated from Farsi means stew or casserole.

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.