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Nutrition Facts
Serving Size 1 (412g) Recipe makes 4 servings The following items or measurements are not included below: pomegranate syrup
Calories 938
Calories from Fat 690		(73%)
Amount Per Serving		%DV
	Total Fat 76.8g	118%
	Saturated Fat 18.6g	93%
	Monounsaturated Fat 19.5g
	Polyunsaturated Fat 33.8g
	Trans Fat 0.0g
Cholesterol 162mg		54%
Sodium 334mg		13%
Potassium 779mg		22%
Total Carbohydrate 24.4g		8%
	Dietary Fiber 4.8g	19%
	Sugars 11.9g
Protein 44.0g		87%
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Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan)

Recipe #233487 | 1 hour | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: NcMysteryShopper
Jun 8, 2007

Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers.

SERVES 4 -6 (change servings and units)

Ingredients

1/4 cup lime juice
1/4 cup butter or oil
2 1/2-3 lbs chicken or duck (cut up, bone-in)
2 onions, thinly sliced
2 cups walnuts, finely ground in a food processor
1 1/2-2 cups chicken stock or water
2/3 cup pomegranate syrup (see notes in description if using juice)
2-3 tablespoons sugar
kosher salt, to taste
fresh ground pepper, to taste

Directions

1
Sprinkle meat with lime juice and allow to marinate for 1-4 hours.
2
Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.
3
Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.
4
Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.
5
Stir in ground walnuts and saute for 1/2 a minute.
6
Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.
7
Stir in the pomegranate juice, sugar, salt and pepper.
8
Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.
9
Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.

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Featured Reviews for This Recipe

From: Chef #1498199

On Dec 26, 2009

I'd never had this before, but wanted to try a traditional Iranian dish for a holiday dinner this year. The scent and taste are mysterious and wonderful. This recipe is a keeper! I followed the suggestion to sautee the onions in cinnamon (couldn't afford to spring for cardamon). I also added just a touch, about 1/8 tsp. of nutmeg. Since I couldn't find any pomegranate syrup/molasses, I substituted 2 cups of pomegranate juice (POM) plus about 1 cup of vegetable stock. (NOTE: I was going to make my own pomegranate syrup/molasses, but when I read the recipe for this, I saw that, by simmering the POM for 60 minutes, the end result is similar, so I just let it do its magic during the normal course of following this recipe, as is). My method may not be 100% authentic, but it tasted great. Since I am a vegetarian, I used QUORN naked chik'n cutlets. I imagine that chicken, duck and pheasant add their own tasty elements to the dish, but the QUORN was wonderful, too. This was for a big family holiday dinner. I made this one day ahead, to let the flavors meld, then re-heated it in the oven at 350 degrees for about 20 to 30 minutes. I garnished it with a sprinking of fresh pomegranate seeds on top and several parsley sprigs, and served lime wedges and rice on the side, which made for a beautiful presentation!

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From: Korkin'

On Sep 22, 2009

This was AWESOME. I was in the mood for Persian food and was immediately intrigued by the marriage of walnuts and pomegranate. I used POM Tangerine juice with stock and added 3 tbs of brown sugar. The tangerine in the juice really gave it a balance of sweetness and added a nice citrus aroma. I also took your advice and added cardamom and cinnamon. It made the whole house smell wonderful. I made it with two whole chicken legs for my husband and I, and we have sauce-soaked rice for leftovers. Yum!

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From: Cookgirl

On Jun 12, 2008

NC, this recipe is delicious! I used four skinless, boneless chicken breasts. I also added 1/2 teaspoon of ground cardamom and one cinnamon stick when sauteeing the onions. The cardamom and cinnamon really shouldn't be omitted in my opinion. Served over white basmati rice and alongside seasonal roasted vegetables from the farmers' market: romanesco, golden beets, turnips, zucc and broccoli. Another Zaar recipe that I am thrilled to have discovered. My husband thought the sauce was perfect, I would probably add a little bit more honey next time. (I used honey in place of white sugar.) All in all, a fabulous meal and equally fabulous recipe. Thank you. cg

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From: Amanda in Adelaide

On Jun 22, 2009

This is outstanding and just too easy!! I substituted pomegranate juice for the stock, just because I had some, and used honey for sweetening. I ate something very similar to this in Paris last December and it is wonderful to be able to remind myself of that trip! Thank you so much.

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