Khoreshte Fesenjan Recipe
Fesenjan is a popular and traditional Iranian stew that has gained a following. Its roots can be traced back to Gilan, but over time, variations of the recipe have developed in different cities throughout Iran, each with its own unique twist. Fesenjan can be made using a variety of meats including red meat, chicken, or beef.
Fesenjan stew is unique because it’s made with walnut kernels, giving it a distinct flavor and color compared to other stews in Iran. Just keep in mind that making this delicious dish requires time and patience, as the walnuts need to release their oil and the stew needs to simmer properly.
Despite taking time, cooking Fesenjan stew is generally straightforward and can make your gatherings a hit with its delicious taste. Join us at Cookingrush for a culinary adventure with Fesenjan stew.
Fesenjan Ingredients
| Fesenjan stew ingredients | |
| Walnut | Half a kilo |
| Chicken | Four pieces of breast or thigh |
| Pomegranate paste | 2 to 4 tablespoons. Depending on the taste, whether it is more or less sour |
| Onion | A big one |
| Turmeric | As much as needed |
| Salt | As much as needed |
| Water | As much as needed |
How to Make Fesenjan
1. To prepare Fesenjan, you need to grind some walnuts first. Then, in the pot you’ll use to make the stew, fry the ground walnuts. Only add oil if necessary.
To prepare Fesenjan, gently roast the walnuts over low heat for about 5 minutes, until they change color. Then, add 5 or 6 glasses of water to the pot and simmer on low heat for 2 to 3 hours. Cook until the walnuts release oil and become tender.
Tip: For the best Fesenjan, use fresh, oily walnuts. If they’re fresh, you won’t need any additional oil when roasting them. But be careful not to overcook or burn the walnuts, as this can negatively impact the flavor.
2. Start by cooking and shredding a few pieces of chicken. Then, finely grate or puree an onion.
3. Next, in a pot, sauté the grated onion and shredded chicken in a little oil over low heat. To add color to the onion and cook the chicken, add some turmeric. Then, add a few glasses of water to the pot, bring it to a boil over high heat, and then reduce the heat and let it simmer.
4. With the chicken fully cooked, remove it from the pot and add the chicken broth to the pot with the walnuts. Fesenjan takes time to thicken, as the walnuts release oil and darken the color of the stew.
Note: To preserve the texture of the chicken, it’s best to wait until the Fesenjan stew has thickened before adding the cooked chicken. If the chicken is fully cooked, adding it earlier in the process may result in it becoming too soft and falling apart. But if you prefer, you can add the chicken earlier in the cooking process.
5. After waiting for the stew to thicken and seeing that the walnuts have released oil, it’s time to add the pomegranate paste. Start by spooning in a small amount and taste the stew to see if you prefer it more sour. Stir in more pomegranate paste as needed. If you haven’t already added the chicken, you can do so in the last half hour of cooking. Alternatively, you can arrange the cooked chicken pieces in a serving dish and then top with the finished Fesenjan stew.
Pro Tip: To add extra body to your Fesenjan, you can sauté a mixture of flour and tomato paste in the final hour of cooking. Alternatively, you can fry grated pumpkin and stir it in at the end. Keep in mind that if you prefer a sweeter stew, you can add sugar to taste.
How to make Fesenjan stew with minced meat?
Fesenjan is a versatile stew that can be cooked to suit your personal taste preferences. With a variety of cooking methods, this delicious stew is sure to satisfy.
To make Fesenjan with ground meat, a traditional method used by Gilanis, simply mix together the ground meat, onion, and spices and shape into balls. After roasting the meat as described above, add it to the stew when the walnuts are well oiled and the stew has settled.
Fesenjan is considered one of the pricier Iranian dishes, thanks to the use of expensive walnuts and the long cooking time required to prepare this delicious stew. It is typically reserved for special occasions, parties, and gatherings, but I hope you will enjoy the authentic flavors of this classic Iranian dish. Be sure to review the additional tips provided for the best possible preparation of Fesenjan.
Additional tips for making Fesenjan stew
By using different techniques, you can experience different flavors with Fesenjan stew.
- Mix in some pistachios with the walnuts for added flavor.
- Incorporate plum paste into the recipe.
- Avoid using oil, as the walnuts themselves provide enough oil and using additional oil could make the stew too greasy.
- Balance the flavors by adding sugar to taste.
- To add extra thickness to the stew, use roasted butternut squash.
- At the end of cooking, sauté a spoonful of flour with tomato paste and add it to the stew for added depth of flavor.
- To maximize the oil content from the walnuts, pour a cup of cold water into the stew during cooking.
