Today I’m going to show you how to make fesenjan with chicken and also in the notes I’ve mentioned how to modify it if you’re planning to make it with meatballs. As in many traditional recipes, the ingredients vary, but onion, ground walnuts, and pomegranate syrup are in virtually all versions. I garnished them with fresh mint and a light drizzle of pomegranate molasses. Fesenjan or Fesenjoon is one of those dishes that the first time you see it, you may not really like how it looks, but believe me it´s so delicious that once you try it, you will fall in love with the taste and fragrance. Prepare meatballs. Fesenjan is a Persian stew made with pomegranate paste and ground walnuts. This recipe makes a generous amount of sauce for a 1/2 package (20 oz) of meatballs. I learned how to make khoresh fesenjoon from my husband’s aunt Sholeh. Simmer for another 60 minutes on low heat stirring occasionally. Kabab Koobideh Morgh (Ground Chicken Kebab). In the north of Iran, people usually use chickens or ducks meat. Remove the meatballs to a paper towel-lined plate and repeat with the second batch of meatballs. Prepare meatballs. PREHEAT oven to 350 degrees F. Line a baking sheet with parchment paper. Add a oil to the pan and saute the meatballs until brown. Fesenjan is no exception and can be cooked with lamb meatballs, chunks of chicken or duck, and even with vegan alternatives. Add the meatballs to the pot and stir. Traditionally, it was made with wild duck and scattered with small lamb meatballs… Using a blender blend the cooked carrots, onion and quince (or apple) and add the mixture to the pot with walnuts. I added the walnuts and once I did that I realized as I was adding new ingredients the recipe had morphed into an easier yet different version of fesenjan. This story always cracks me up. Add bulgur to meat mixture and mix. Place bulgur in a medium bowl and pour hot water on top. ⏳ The time of cooking will not be less, because the focus is on the taste of the walnut (to create oil) … With slightly damp hands form mixture into meatballs*. You know you are a special guest when your host serves you Fesenjan. Frozen meatballs and a jar of sweet-and-sour sauce make this microwave meal a last-minute lifesaver when racing against the clock. Flip the meatballs and brown on all sides, but do not cook all the way through, about 4 minutes total. Use all beef if you don't like lamb. If you follow this recipe, the stew will be somewhere in the middle, like half sweet – half sour. Stirring frequently. In the middle parts of Iran, people use beef or lamb. Found online when I was looking specifically for Persian meatball recipes. Walnuts and pomegranates give this stew its characteristic flavor: creamy richness with a tangy note and a hint of sweetness. How to make fesenjan. Your Rating 1 Large onion chopped fine 3-4 tbsp Vegetable oil 1 cup Pomegranate molasses (plus extra as needed) 4-5 pieces Chicken breast or skinless, boneless thigh 2-3 cups Coldwater 2 cups … It’s a real treat, as it takes longer than most dishes to prepare. What Fesenjan means? Add the meatballs to the pot and stir. Drain on paper towel then transfer the meatballs to a serving platter. I have to also share with you this story about Fesenjan that I don’t I will ever forget for the rest of my life. Fry meatballs in batches. Heat olive oil in a large skillet. In goes some pomegranate molasses, spices, and maple syrup and the dish simmers for … If you prefer a sweet stew add more sugar, if you like it more sour add more pomegranate sauce to the stew. Traditionally, Fesenjan is cooked for hours with chicken but there is a version where meatballs are added instead. 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