No ImagePersian Pomegranate Chicken (Fesenjan)

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  1. Paris

    Great recipe


  2. somaye

    I will definitely try your recipe. I think most Iranians make it sweet and sour, use a tasteless oil, use less onions and fry the onions until they are golden in color( but yours is more healthy), and as far as I know they don’t roast the walnuts. But I will roast them next time to see the difference.

  3. Kathryn

    Fesenjan is a dish that my mom would make since I was a child. To me this dish reminds me of my childhood. My mother passed away and unfortunately I never learned how she mad it specifically. This is a great recipe but it is a tad sweet. I added more Pomegranate Molasses so that it had more of a tarte flavor to it. Some Persian restaurants make it sweet and some make it tarte so it just depends on your taste buds.


  4. Roger

    I am certainly no expert on Persian cuisine, but I made this yesterday and it was superb. Because of the eternal conflict within my family between white meat and dark meat lovers I sectioned a whole chicken into 8 pieces for the recipe and proceeded as printed. At the end of the cooking time the chicken was just about falling off the bone (a good thing) but the sauce wasn’t quite as thick as I thought it should be so I removed the chicken to a plate and reduced the sauce for about 7-8 minutes then returned the chicken to warm through. It was perfect, deep brown colour and all. Will be making this again, often.

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  5. Mahrue

    This tasted good, but it didn’t compare to the traditional fesenjoon I had growing up in a Persian household. As some of the other reviewers said, my stew stayed a light brown/beige color instead of turning dark brown (even after following the recipe exactly and cooking it down for an hour).


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