No ImagePersian Pomegranate Chicken (Fesenjan)

Did you make it? Rate it!

  1. Casie

    I made this dish for some Persian friends and they were so happy and surprised with the flavor that they asked me for the recipe. They said it was exactly like the Fesenjan they used to eat back in Iran …


  2. dizzy

    Recipe as is was ok but needed quite a bit more seasoning, mine was a very light tan color. I added probably another 1/2 tsp cinnamon, another tsp turmeric, 1/2 tsp allspice, 1/4 tsp extra pepper, plus used about 1.5 cups pomegranate arils (vs 1/2 cup) and another tbsp or so of pom molasses. Still didn’t taste as I remembered it as restaurants but with this it came out really nice.


  3. Amy

    What a fantastic dish! The flavors awaken taste buds with subtle sweet and sour notes. The chicken becomes succulent and juicy when slow-cooked in the tangy stew. Our guests were all delighted.


  4. Kristen

    Whoa! This dish is amazing! It will definitely go into my regular rotation. Delicious!!


  5. Ada

    Want to make this; some recipes call for butternut squash. Is that better than one without? Also can you make it the day before serving it?

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