No ImagePersian Pomegranate Chicken (Fesenjan)

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  1. Maryam

    Hi, thank you so much for the nice food you make. I am Persian just want to let you know that in fesenjan we great the onion nd there is no need of oil inside your food as walnut itself has enough. The fesenjan is combination of walnut and pomegranate paste. To make sure it tast nice you add the chicken almost at the end (cook it separately). The original food has no spice except tumeric. No need of salt instead use more pomegranate paste and if you like it sweet add some sugar. This food can be prepared with meatballs as well. The walnut should be cooked on low heat for while for better result.
    Anyway thank you so very much for making Persian food. Enjoy❤️

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  2. Susan

    Can you slow-cook this. Want to cook today.

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  3. ECor

    Hi Elise,
    My husband is allergic to all tree nuts (so basically everything but peanuts). What would you suggest is place in walnuts or other nuts? Thanks!

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  4. Barton

    I use coconut sugar instead. Mega on point!!!! We let this slow cook longer and very amazing. Not much Iranian food around me. Only one place makes fesenjan but the best closed down years ago. This is amazing for at home make it all the time

    xxxxxyyyyy

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  5. Nancy

    I was craving Pomegranate chicken legs that I used to get at a Mediterranean restaurant about 25 years ago so I decided to google a recipe and came across this. I’ve never had this dish before so I don’t know what it should taste like, but my whole family LOVED it and fought over the leftovers! It’s takes a bit of work (roasting, chopping, browning, etc) but it’s not complex. I did add a little extra nutmeg and cinnamon along with 1/2 teaspoon of cumin; reduced sugar to 1 T. Will definitely make it again – and looking forward to serving to my family and friends!

    xxxxxyyyyy

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