No ImagePersian Pomegranate Chicken (Fesenjan)

Did you make it? Rate it!

  1. RRW

    Fantastic & yummy! Rather easy to make too!

    xxxxxyyyyy

  2. Andrew

    I have attempted a fesenjan recipe 3X prior to this one. They were not close to what I have eaten and cherished at restaurants…always a disappointment. Made this last night and it was like magic! This is what I’ve been served at the local middle-eastern restaurants (in San Diego, CA area). Super easy/simple recipe too. Fantastic and will be made again and again. Will try cutting the sugar in half next time, just for health reasons.

    I did some reading on the pomegranate concoctions prior to cooking this recipe. The other recipes called for pomegranate “syrup” or pomegranate “concentrate”. This recipe uses “molasses” and I think that may be the secret ingredient since it has the tangy/tart taste. This recipe calms that taste some with sugar (but not too much). It’s that tangy’ness that has been missing. It makes the magic. Do try this. I have read this is a “festive” dish used for special events such as weddings.

    xxxxxyyyyy

    Show Replies (2)
  3. Jessica

    Made this tonight with vegan chicken/vegan chicken broth and it was incredible. The key is definitely cooking for a long time. Used Ichiza chicken (an amazing vegan restaurant in Portland, OR that sells their faux meats) as well as vegan smoked drumsticks on sugarcane bones. I used them the same way you said to use traditional chicken (although I was worried they would get too soft) and it was perfect. Based on some other recipes I saw, I cooked much longer (somewhere between 2-3 hours) and it was very rich and flavorful. Loved it!!

    xxxxxyyyyy

  4. Michael

    I should also add, the comment about the finished product being light brown; my guess is, you didn’t let it cook down long enough. Every time I make this, I think I’ve done something wrong, because it takes a while for all of the ingredients to blend together, thicken, and look and taste right. Don’t rush it!

    xxxxxyyyyy

  5. Michael

    I like to add fresh garlic to the onions while they’re sauteing. I also use more molasses than the recipe calls for. I use brown sugar, but less than the recipe calls for, and replace it with chopped dried apricots, golden raisins, and tart dried cherries. Absolutely delicious!

    Show Replies (1)
View More