Sana

Fesenjoon Stew
Fesenjoon Stew
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
About this dish: Fesenjoon is a traditional and one the oldest dishes of Iran. The history of making this dish goes back to ancient time of Sasani dynasty. Fesenjoon used to be prepared on the occasion of ending the winter and starting the spring season during the months of February and March so this dish is perfect to make it during the winter season. Almost all parts of Iran make this food but they way each part prepare it is different.  People of north of Iran usually make this dish sour and use chicken or other birds meat to make it; where people of central Iran like to make it sweet so they add Sugar in it and use red meat or meat ball to make it; when Turkish part of Iran like to make this dish with more sour and sweet mix taste. The interesting fact about this dish is that there is no need to use any oil for preparation of this dish so it is one of the healthiest dishes as well.
Yum
Servings Prep Time
4 30 min
Cook Time
6 hrs
Servings Prep Time
4 30 min
Cook Time
6 hrs
Fesenjoon Stew
Fesenjoon Stew
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
About this dish: Fesenjoon is a traditional and one the oldest dishes of Iran. The history of making this dish goes back to ancient time of Sasani dynasty. Fesenjoon used to be prepared on the occasion of ending the winter and starting the spring season during the months of February and March so this dish is perfect to make it during the winter season. Almost all parts of Iran make this food but they way each part prepare it is different.  People of north of Iran usually make this dish sour and use chicken or other birds meat to make it; where people of central Iran like to make it sweet so they add Sugar in it and use red meat or meat ball to make it; when Turkish part of Iran like to make this dish with more sour and sweet mix taste. The interesting fact about this dish is that there is no need to use any oil for preparation of this dish so it is one of the healthiest dishes as well.
Yum
Servings Prep Time
4 30 min
Cook Time
6 hrs
Servings Prep Time
4 30 min
Cook Time
6 hrs
Ingredients
  • 500 gram Walnut
  • 3 pcs Chicken BreastUse any other parts of chicken you want
  • 2/5 cup Pomegranate PasteBuy it from Persian stores or watch my video to make it
  • Salt as needed
  • 1 tbsp SugarUse of sugar is optional
Servings:
Units:
Instructions
  1. Grind all the walnut using the electrical grinder and keep grinding them until they turn to a smooth paste without leaving any hard parts left in the paste.
    Grind all the walnut using the electrical grinder and keep grinding them until they turn to a smooth paste without leaving any hard parts left in the paste.
  2. Transfer the walnut paste into the cooking pot and add 9 cups of water and mix them well using a manual mixer.
    Transfer the walnut paste into the cooking pot and add 9 cups of water and mix them well using a manual mixer.
  3. Cover the pot and let it boil under the medium heat. We need to boil the mixture until the walnut changes in colour into dark brown and all the walnut oil to come up over the walnut. Don't forget to keep mixing the boiling walnut once in a while to prevent sticking at the bottom of pot. (It almost needs around 3 & half to 4 hours until the walnut changes in colour and the oil comes up over the walnut).
    Cover the pot and let it boil under the medium heat. We need to boil the mixture until the walnut changes in colour into dark brown and all the walnut oil to come up over the walnut. Don't forget to keep mixing the boiling walnut once in a while to prevent sticking at the bottom of pot. (It almost needs around 3 & half to 4 hours until the walnut changes in colour and the oil comes up over the walnut).
  4. Once the walnut oil has come at the top of the walnut, it is time to add the pomegranate paste as well as the salt; I am using my homemade version of pomegranate paste; to see how to make this easy condiment by yourself in a healthy way go to the below link: http://butterbreadandstews.com/pomegranate_paste/
    Once the walnut oil has come at the top of the walnut, it is time to add the pomegranate paste as well as the salt; I am using my homemade version of pomegranate paste; to see how to make this easy condiment by yourself in a healthy way go to the below link: 
http://butterbreadandstews.com/pomegranate_paste/
  5. Cut the chicken breast in medium pieces and add them to the walnut as well and mix well. keep cooking them for 1 & half hours again.
    Cut the chicken breast in medium pieces and add them to the walnut as well and mix well. keep cooking them for 1 & half hours again.
  6. Once you see the chicken is all cooked and your walnut mixture has started to becoming thick, for those who like to add the sugar it is time to add it and mix well, remove it from the heat and the food is ready to be added to the serving plate.
    Once you see the chicken is all cooked and your walnut mixture has started to becoming thick, for those who like to add the sugar it is time to add it and mix well, remove it from the heat and the food is ready to be added to the serving plate.
  7. Have this yummy dish with white or brown rice. Enjoy
    Have this yummy dish with white or brown rice. Enjoy
Share this Recipe