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.

For a light thickening effect, use one teaspoon of gelatin per cup of liquid. For a firmer result, increase the amount of gelatin. To avoid clumping, always mix the gelatin with a small amount of liquid before adding it to the recipe.

Iran. In Persian, pomegranate is known as anar.

Although pomegranates are thought to be originally native to the region from Iran to northern India, they grew well in the Mediterranean and other warm-weather climates, and soon naturalized in many other parts of the world—including, eventually, the southeastern and southwestern United States.

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") ...

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.

Anar means pomegranate in Persian.

What is the meaning of pomegranate in Arabic? ›

Rumman رمان is the Arabic word for pomegranates.

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. High cholesterol: 40 g per day.

They have powerful antioxidants that can help protect the health of your heart, kidneys, and gut microbiome. They may also help protect you from Alzheimer's disease, Parkinson's disease, and some cancers. Add pomegranate to your diet by sprinkling its seeds onto your salads, oatmeal, hummus, or other dishes.

It comes from using the best ingredients a person can find and the cooking process, which is highly regarded and put into action. The emphasis on using the best ingredients and the meticulous cooking process are what set Persian cuisine apart.

Add pectin.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed. Learn More About Pectin: What's the Deal with Pectin?

Well, here are some pro tips and tricks to fix the texture and taste of a thin and bland Kheer. If the Kheer is too thin, you can thicken it by mixing 1-2 tablespoons of rice flour or cornstarch with a small amount of cold milk to create a paste. Stir this paste into the Kheer and simmer until it thickens.

One thing you can try is adding a spoonful of tapioca starch at a time to the mix to get it thickening again. Another, is to chill it in the fridge for a few hours longer and then whip again. Remember, coconut milk whipped cream is not going to be the EXACT same as regular whipped cream.

Thicken the filling: I like to use already made jams as fillings. Most jams are too thin for hamantachen, hence the bubbling over in the oven problem. Before I make the dough, I put the jam in a small pot and simmer it on low heat until it's reduced.