Name: Fesenjan (WRID-oX-22F-25-11-26A7B30C)
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 2
Ingredients: 1 large 1½ yellow onion sliced thin and fried golden brown in 3-4 TBSP vegetable oil; 2 pounds skinless chicken drumsticks or thighs; 8 ounces walnut halves; ¼ cup cold water; 1 cup pomegranate concentrate; ¼ tsp kosher salt; ⅛ tsp freshly cracked black pepper; Pomegranate seeds for garnish

Fesenjan (WRID-oX-22F-25-11-26A7B30C)

Servings: 2 Total Time: 2 hrs 45 mins Difficulty: Intermediate C Chicken/Duck S Simmering

Calories: 420

Fesenjan

Recipe ID: WRID-oX-22F-25-11-26A7B30C

Fesenjan (WRID-oX-22F-25-11-26A7B30C)

Author: Recipe.Expert Cuisine: Persian, Persian (Iranian) Courses: Dinner, Lunch, Main Course Recipe Keys: C Chicken/Duck S Simmering

Difficulty: Intermediate Prep Time 25 mins Cook Time 120 mins Rest Time 20 mins Total Time 2 hrs 45 mins

Cooking Temp: 90 C Servings: 2 Calories: 420

Best Season: Suitable throughout the year

Description

Fesenjan

Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Beautiful red ripe pomegranates are available in most supermarkets. This jeweled fruit is the wonder of nature and makes you think about the intricate design that nestles precious gems that delight you with every pop when you bite into them. I have always been infatuated with the color and taste of pomegranates and grew up eating them every fall. My dad would buy a box of pomegranates and I did my share to help finish them. Besides tearing the skin and eating the fruit inside, I also loved to wash the pomegranate and squeeze it until it was all soft and then poked a hole on the side and sucked the juice until it was dry. The freshest pomegranate juice ever! Try it next time and see for yourself.

Ingredients

1 large 1½ yellow onion sliced thin and fried golden brown in 3-4 TBSP vegetable oil (or 5 ounces fried onions)
2 pounds skinless chicken drumsticks or thighs (4-5 pieces)
8 ounces walnut halves (about 2 cups)
¼ cup cold water
1 cup pomegranate concentrate
¼ tsp kosher salt
⅛ tsp freshly cracked black pepper
Pomegranate seeds for garnish

Instructions

Video

Pick through the walnuts for any shells, and add to a food processor and process until it turns to a tan-colored paste.
With the food processor running add ¼ cup cold water through the feed chute. Continue processing until the paste becomes uniformly beige in color.
Fry the sliced onions with 3-4 TBSP vegetable oil in a 6-Qt stockpot until golden brown. Remove from the pot.
Add chicken to the same stockpot and top it with the fried onions.
Spoon the walnut paste evenly over the fried onions. Sprinkle with salt and pepper.
Drizzle the pomegranate concentrate over all the ingredients.
Bring to a boil over medium heat. The pomegranate concentrate tends to stick and burn fairly quickly so avoid high heat.
Reduce the heat to medium low, cover the pot and simmer for 15 minutes.
Now reduce the heat to low and simmer covered for an additional 1 hour 15 minutes, or until the sauce is thickened and the chicken is fork tender and falls off the bone. Stir every 15 minutes or so to make sure the sauce does not stick to the pot. If at the end of this time period the sauce has not thickened enough, leave the pot uncovered for about 10 minutes on low heat for a thicker sauce. Transfer the Fesenjan to a serving dish and sprinkle some pomegranate seeds on top as garnish.
Serve over white Persian steamed rice.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 420kcal

File under Walnut and pomegranate stew usually made with chicken or duck

Recipe Card powered by

Notice

The World Recipe ID Progress Guide — From Your First Recipe to Global Recognition

Step

User Action

How to Do / Instructions

Sign Up

Go to the Sign Up page. Complete the registration form with your full name, email, password, and country. Accept the terms & conditions and verify your email.

Complete Profile

Log in to your WRID Dashboard. Complete your profile: upload a profile picture, select your cooking level (Public Level, Commis Chef, etc.).

Add Recipe

Go to Add New Recipe. Enter the recipe title, ingredients, steps, cooking method, dish type, and images. Each recipe automatically receives a unique WRID code.

Access NFT

Go to the NFT menu in the dashboard. Using the "MINT YOUR NFT RECIPE" form, select the recipes you want to convert into NFTs. Your NFTs will be issued within 3–7 business days and transferred to the digital wallet you provide.

Track Progress

Check the Progress Bar in the dashboard. Once your recipes reach the required threshold, you can manually submit a publishing request. (Free publishing)

Learning Paths

Go to the Education Partners menu. Choose your preferred learning platform: Eduniversa, Coursera, Udemy, or EdX. Based on your level, access advanced courses with academic endorsement from recognized institutions.

Exams & Certificates

Register for Online Examination. Complete the course modules, take the exams, and upon passing, receive your digital certificate and WRID recognition.

WORLD GASTRONOMERS | Global Master Chefs Membership

Go to the Certification & Membership tab. Upload required documents such as your resume, recipe book, and certificates. After approval, receive international membership and your global level certificate.

Publishing & Media

Go to Publishing Options. Once your recipes reach the required threshold, you can submit a request for the exclusive publication of your book in the Publishing Work section for free, and subsequently be featured in reputable journals and showcase your achievements globally.

International Profile

Go to Global Profile. Your WRID profile including recipes, NFTs, and achievements will be displayed internationally on the WRID Chefs list and the WORLD GASTRONOMERS |Global Master Chefs Association