It is important to keep in mind that it does have the potential to be starchy and bland. Is I shall present with jeweled rice and would not like to have too much to do at the last minute. If fesenjoon is too sour, add a couple tablespoons of brown sugar and if it's not sour enough, add another ½ cup of pomegranate molasses. All pieces should be skin off and preferably bone in for more flavor. The sour flavor coated in a subtle sweetness paired with the nutty flavor coming from the walnuts had me close my eyes and smile with all my heart. Roast with coconut oil, spices, and a little maple syrup and coconut sugar until golden and tender. Add 2 cups pomegranate molasses, sautéed chicken, squash, cinnamon, saffron mixture and 1 cup chicken broth or water. Recipes with Sage 5 … Your email address will not be published. Fesenjan {Persian Walnut Pomegranate Stew} | Feasting At Home To reheat khoresh fesenjan, thaw it first and then put in in a small pot. That looks so flavorful! Buttery, nutty Gruyere cheese works so well with butternut squash, and a bit of Dijon mustard balances the sweetness and richness of this dish. Thank you for your kind comment. Serve hot with Persian steamed white rice. Subscribe now for full access. Sounds divine! Most of the time, the food is excellent, kids just need to try! « Joojeh Kabab (Persian Saffron Chicken Kebab), Easy Homemade Chicken Ramen Soup Recipe ». This is the dish I love the most and can have it any time, any day. Lower the heat and simmer for some minutes. Easy family approved recipes from our Kitchen to yours. I have a fond memory of fesenjan: when I was a kid, I used to refuse to eat this stew because of its color and my mom would never make an alternative meal because she knew it is one to love and cherish. Vegan 'Fesenjan' with Roasted Butternut Squash and Brown Rice Pilaf from Food52 I love that you gave it a new twist and added sweet potatoes, that sounds really good and I cannot wait to try fesenjan with sweet potatoes myself <3 I'm glad you liked it! Pair it with a salad to give a temperature and texture contrast. Slice open the squash … Cook butternut squash by baking, microwaving or roasting. Hannah Whitaker for The New York Times. Roasting vegetables in the oven gives you 20 minutes of hands-off … Fesenjan stew is a wonderful Persian concoction made with chicken, pomegranates and walnuts served with rice for a perfect meal with bold flavors! As with any other varieties of squash, you get the best results when you season it properly. It makes me so happy to see people being interested in Persian cuisine! Meanwhile, heat 1 tablespoon olive oil in a … I love it in a can and I love it even more fresh. Using a food processor, crush the walnuts to form fine crumbs. Add chicken stock, pomegranate molasses, pomegranate paste, maple syrup, half the pomegranate seeds, orange zest, butternut squash, a pinch of sugar, turmeric, cumin, nutmeg and cinnamon stick. I'm so glad that you're here today. Taste the sauce and make sure it's seasoned well. Of all the Persian recipes, I would call fesenjan the most mystical dish. After 30 minutes, check if the chicken is cooked. After years or making fesenjan, I've come to the conclusion that adding pumpkin to this recipe makes it creamier, thicker and more balanced. Our site contains affiliate links. This stew looks so good! Sam Sifton, Michael Solomonov, Steven Cook. The flavor of this stew varies from sour to sweet, depending on the pomegranate molasses sweetness or the addition of sugar. - Can I substitute with butternut squash? It should not be considered a substitute for a professional nutritionist’s advice. Lightly caramelized butternut squash cooked in browned butter and topped with tender herbed chicken and crisp green beans screams all things Fall and comfort food! If you prefer to use whole almonds and ground them with the walnuts, make sure to use blanch almonds in order to have them mix with walnuts perfectly. Fesenjoon is a Persian stew made with walnuts, pomegranate molasses and a kind of protein. Adjust flavors again, and stir so the walnut oil is well mixed. Fesenjan can also be made with different proteins. I'm going to have to figure out some vegetarian variation. I love learning about different foods from around the world, especially when they include so many of the flavors I love, like this! Fesenjān (also called fesenjoon) is an Iranian stew traditionally made with meat, pomegranate molasses or paste, and walnuts.It’s believed that during the Sassanian empire (224 -651 AD), it was served to celebrate the new year.. Our version is not traditional, but is our plant-based take made with similar ingredients and flavors, such as walnuts and pomegranate molasses. If you prefer to make it vegetarian, just go ahead and leave out the meat. Add salt and pepper to taste. Hope you guys love it! - Do you boil, roast or steam the pumpkins before pureeing? I used to refer to Roza Montazami's cook book for persian recipe. It worked just as well. Stir several times with a heat proof spatula. Enjoy! I've been wanting to make this for a long time. Persian, Middle Eastern and Mediterranean recipes made easy with fresh ingredients and step-by-step instructions. Make a final taste test, and adjust flavors to your liking. Heat vegetable oil in a medium sized pot over medium heat. Comment document.getElementById("comment").setAttribute( "id", "a9eeef8bc3741c7cccaa1d12f5463ad9" );document.getElementById("cbaed90530").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Required fields are marked *. It's so juicy and delicious . Finally, add the chicken back to the stew and cook for another ten to fifteen minutes. Thank you crazy! Simmer gently, covered, until the sauce is a dark walnut color with a layer of oil on the surface, 35 to 40 minutes. I usually don't add sugar to fesenjan but some do, it really depends on how sweet you like it to be. Once the chicken is cooked, add 1 cup pomegranate molasses and simmer for 10 minutes. Once the chicken is cooked, add in a cup of pomegranate molasses. Cook for another 15 minutes and then take the chicken out and set it aside. You can make fesenjan with chicken breast or drumsticks. The information shown is Edamam’s estimate based on available ingredients and preparation. The process of making the recipe stays as it is. Thanks for sharing! An easy, family-friendly, 30-minute meal! I like the idea of adding pumpkin. You’re in for a delicious adventure and collection of unique and tasty recipes. Thank you Isadora! Add the ground walnuts, cubed butternut squash and 2 cups of water. We are going to take a look at one of my all time favorite dishes. Also add in salt and pepper. Let it simmer for another 10 more minutes until thickens. Vegan 'Fesenjan' with Roasted Butternut Squash and Brown Rice Pilaf Recipe on Food52. We visited Iran in the last two years and I ate fesenjan there, now we know we can cook it at home and remember how we enjoyed it in Esfahan. I'm happy you like this! Take a picture and tag @unicornsinthekitchen and #unicornsinthekitchen for a chance to be featured! This easy roasted butternut squash and root vegetables recipe is incredibly versatile. Me too! I adapted this from SAM SIFTON/NYTimes, and substituted half of the molasses for dates, as well as changed up the nuts (typically walnuts but I used almonds), and finally, it is vegetarian/vegan so it's more of a Thank you so much Sue! Using mashed pumpkin or butternut squash is optional in many recipes. (If the stew is too thick, add some more water) Taste the stew, if it's not sour enough, add some more pomegranate molasses and if it's too sour, add 1 - 2 tbsp brown sugar. You can use canned pumpkin or cooked butternut squash in this recipe. Not much oil is needed for this fesenjan recipe as the walnuts will release their fat once they're heated. This is because the fesenjan sauce has to thicken still but if the chicken cooks more, it will fall apart. We did not have any pumpkin so we took sweet potatoes instead. Add the pasta and cook as the label directs; reserve 1 cup cooking water, then drain. Adjust flavor with sugar, salt and pomegranate molasses, so it is tangy but also a bit sweet. Hi Lana, pumpkin really works well in Fesenjan, I usually either roast the pumpkin or use canned pumpkin for this recipe. It's called Fesenjan, a beautiful dish made with pomegranates and walnuts. Khoresht Fesenjan should be served with white rice. Pretty simple, right? Below are some of the best spices to go with your butternut squash. Bring the mixture to another gentle boil with the lid ajar, then continue to simmer on low heat until the sauce has thickened and the chicken is cooked through, 10 to 20 minutes. To make fesenjan with meatballs, make meatballs with any recipe you prefer, then add the cooked meatballs in the last 15 minutes of cooking to the dish. Anything with pomegranates I'm in! You can definitely use butternut squash instead of pumpkin , Can I prepare the whole dish 24 hours before my guests come ? Butternut squash plays a starring role in this light and … Get recipes, tips and NYT special offers delivered straight to your inbox. Instead of chicken, you can either prepare meatballs or any vegetarian protein such as tofu, eggplants, or roasted squash for a vegetarian Fesenjoon. You will love the taste of it, common ingredients, heavenly taste! In a large pot, saute onions until golden brown in 3 tablespoons of oil over medium heat. <3 Nooshe joon <3 <3. I noticed that most recipes of fesenjan don't have pumpkin in them. Stir and cook for a couple of minutes until the nutty smell is released. Khoresht Fesenjan is supposed to be thick, not much water is needed. Once you have all the ingredients ready, start sauteing the onion in some olive oil and then add the walnuts. Turn the heat up to high and bring the mixture to boil, turn the heat down to medium so it simmers then add pumpkin, chicken thighs, salt and pepper and let it cook for 30 minutes. Wow that's amazing! I highly suggest grating your own butternut squash and carrots. Add walnuts and saute onion and walnut for 5 minutes. So one day she said "Just have it once and see if you like it or not." A delicious pan seared chicken, butternut squash, and green bean skillet dinner. Place over medium-low heat and simmer, partly covered, stirring it occasionally, for 20 minutes. Notify me of follow-up comments by email. Add meatballs and fry until brown on all sides. Thank you Taylor! Khoresht Fesenjan should be served with white rice. Hi Michela, Yes, you can make this dish ahead of time and serve it with jeweled rice. What a glorious stew --- I love everything about it --- and such gorgeous colors, too! Yes! Stir together, season to taste with salt, pepper and sugar and bring up to a boil. Hi Maryam! Add some water and bring it to boil. Welcome to Unicorns in the Kitchen, where we share delicious recipes from our kitchen to yours. Like ghormeh sabzi and gheimeh, fesenjoon is also served with Persian rice. It's normal for Iranian moms to make a big batch of fesenjan and divide it among a few containers when they visit their kids. My friend is vegetarian and she doesn't use any type of meat in this dish yet it's still very delicious! I have 3 questions: Cook the sauce for another 10 minutes until it thickens. Hi Marianne! Greetings from Germany,