Khoresh Fesenjan Recipe – طرز تهیه خورش فسنجون
Khoresh Fesenjan is a beloved Persian stew made with ground walnuts and tangy pomegranate molasses, offering a rich sweet-sour flavor. A staple of Iranian cuisine, especially from the northern regions, it’s perfect for family gatherings or special occasions. This guide simplifies the recipe for home cooks, with tips to achieve authentic flavors and perfect pairings. Whether new to Persian cooking or experienced, this dish is sure to impress!
Khoresh Fesenjan Recipe Ingredients
To craft the signature thick, glossy sauce of khoresh fesenjan, you’ll need a few key ingredients that blend harmoniously over low heat. This recipe serves 4-6 and focuses on the classic chicken version, though vegetarian options like eggplant or mushrooms work beautifully too. Here’s what you’ll need:
- 2 cups walnuts, shelled and finely ground (lightly toasted for deeper flavor)
- 1 large yellow onion, finely chopped
- 4 bone-in chicken thighs or breasts (about 1.5 pounds)
- 3 tablespoons olive oil or unsalted butter
- 1/2 cup pomegranate molasses (adjust to taste if very tart)
- 2 cups chicken broth or water
- 1/4 teaspoon ground turmeric
- Salt and black pepper to taste
- Optional: 1-2 tablespoons sugar or honey for balance, and a pinch of saffron dissolved in hot water for aroma
These khoresh fesenjan recipe ingredients are widely available at Middle Eastern markets or online. For the best results, source high-quality pomegranate molasses—it’s the heart of the dish, delivering that iconic tangy depth.
How to Make Khoresh Fesenjan: Step-by-Step Guide
- Prepare the Walnuts: Pulse the walnuts in a food processor until finely ground, resembling a coarse meal but not a paste to avoid bitterness.
- Cook the Base: In a large pot, heat olive oil over medium heat. Sauté the chopped onion until golden, about 8-10 minutes, creating a flavorful foundation.
- Brown the Chicken: Season the chicken with turmeric, salt, and pepper. Add it to the pot and brown lightly on all sides, about 5 minutes.
- Add Walnuts: Stir in the ground walnuts and cook for 2-3 minutes to release their oils, filling your kitchen with a nutty aroma.
- Simmer the Stew: Pour in the pomegranate molasses and chicken broth, stirring well. Bring to a gentle boil, then lower to a simmer. Cover and cook for 1.5 to 2 hours, stirring occasionally. The sauce will thicken as the walnuts break down, with oil rising to the surface—a sign it’s ready.
- Adjust Flavors: Taste and add sugar or honey if the sauce is too tart. If using saffron, stir it in during the last 10 minutes.
This slow simmer is key to khoresh fesenjan’s rich texture, though a pressure cooker can reduce cooking time to 30-45 minutes if you’re in a rush. The traditional stovetop method, however, yields the best depth of flavor.
Tips for Perfect Khoresh Fesenjan
- Variations: Swap chicken for duck for a richer taste or use butternut squash for a vegetarian version.
- Make Ahead: Prepare a day in advance; the flavors deepen overnight. Store in the fridge for up to 3 days or freeze for a month.
- Nutrition: Walnuts offer healthy fats and omega-3s, while pomegranate molasses provides antioxidants. The dish is naturally gluten-free and easily vegan-friendly.
- Sourcing Ingredients: Find authentic ingredients at local Iranian or Middle Eastern grocers. In the USA or Canada, directories like the Iranian Business Center can help locate suppliers.
What to Serve with Fesenjan
Khoresh fesenjan pairs beautifully with Persian rice (chelow), ideally with a crispy tahdig crust for texture. Saffron-infused rice adds a vibrant, aromatic touch that complements the stew’s deep flavors. For a complete meal, include these sides:
- Sabzi Khordan: A platter of fresh herbs like mint, basil, and radishes to balance the richness.
- Mast-o-Khiar: Cucumber yogurt dip for a creamy, cooling contrast.
- Shirazi Salad: Diced cucumbers, tomatoes, and onions with lemon juice for a fresh crunch.
- Bread or Alternatives: Serve with warm barbari bread or, for a modern twist, quinoa.
For a festive touch, garnish with pomegranate seeds. If you’re dining out, use a trusted directory like IBC to find Persian restaurants near you serving fesenjan with these traditional accompaniments.
FAQs
What is khoresh fesenjan?
Khoresh fesenjan is a classic Persian stew made primarily with ground walnuts and pomegranate molasses, usually cooked with chicken. It is known for its rich, nutty texture and a distinctive tangy-sweet flavor, making it a favorite among fans of complex, balanced dishes.
What does khoresh fesenjan taste like?
Khoresh fesenjan features a deep, nutty flavor from walnuts, paired with the tart-sweet notes of pomegranate molasses. The result is a thick, velvety stew with a unique combination of sweet, sour, and savory elements.
How can I make a vegetarian khoresh fesenjan?
To make khoresh fesenjan vegetarian, simply replace the chicken with vegetables such as eggplant, mushrooms, or butternut squash. The traditional walnut and pomegranate sauce stays the same, providing authentic Persian flavors in a plant-based version.
How long does khoresh fesenjan take to cook?
Khoresh fesenjan typically takes 1.5 to 2 hours to cook on the stovetop, which allows the sauce to thicken and the flavors to develop fully. For faster preparation, use a pressure cooker (about 30-45 minutes) or a slow cooker on low for 4-6 hours.
Where can I buy pomegranate molasses for khoresh fesenjan?
Pomegranate molasses can be found at most Middle Eastern or Iranian grocery stores, online retailers, and through local suppliers listed in directories such as the Iranian Business Center (IBC).
Can you freeze khoresh fesenjan?
Yes, khoresh fesenjan freezes well for up to one month. For best results, store it in an airtight container and reheat gently with a splash of water to restore the stew’s creamy consistency.
Discover Persian Ingredients with IBC
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Ready to cook khoresh fesenjan or find Persian food near you? Visit IBC to discover Iranian markets and restaurants in your area. Join our directory today—it’s free and fast—to connect with a vibrant community celebrating Persian culture.
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