Khoresh Fesenjan Recipe

Khoresh Fesenjan is one of the famous stews of Gilan province in Iran. This dish combines pomegranate paste, walnuts, chicken, and onions. To see this recipe, follow the takrecipe.

Khoresh Fesenjan Instructions

Step 1

Peel onion and wash it, then finely chop it. Put a Pot over medium heat and add two tablespoons of vegetable oil.

Step 2

Add the onion to the Pot and sauté for 2 minutes. After 2 minutes, add the ground walnuts and sauté with the onion for another 5 minutes.

Step 3

After 5 minutes, add 2 cups of cold water, increasing the heat to bring the water to a boil faster.

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Step 4

After the water boils, moderate the heat and allow the walnut oil to come out. Meanwhile, put a pan on heat and add the remaining vegetable oil.

Step 5

Once the oil is hot, add the chicken pieces to the pan and fry each side for 5 to 7 minutes. Add the fried chicken pieces with salt, black pepper, ground saffron, and pomegranate paste to the Pot.

Step 6

After an hour, remove the chicken pieces from the Pot. If the water in the Pot is low, add another 2 to 3 cups of cold water to the Pot.

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Step 7

Let the stew simmer for another hour or two on low heat. After this time, add the chicken pieces to the Pot. Taste the stew and add sugar if desired.

Step 8

After 15 minutes, the stew is ready, and you can serve it. Garnish the Khoresh Fesenjan with pomegranate seeds and walnut kernels.

Khoresh Fesenjan Notes

what to serve with fesenjan

if you want to put this food on the table in the traditional way of Gilan province in Iran. You should serve it with Iranian rice, Zeytoon Parvardeh (Marinated Olives with Walnuts), Sir Torshi (pickled garlic), and pomegranate paste.

Vegan Fasanjan Stew

To make this dish vegan, you can use mushrooms or Soy meat instead of chicken. After soaking, combine the soybean meat with grated onion and form into small meatballs, then fry and add to the stew.