These turned out great! I doubled the recipe and the only thing I did different is add 1 tsp. of vanilla. The recipe is very forgiving as well. The second time I made them I slipped and added too much vinegar and then had to add more flour and they still turned out perfect. My husband loves them. We topped them off with strawberry jam and gobbled them up.

Reviewed On: Nov. 20, 2009

Made this tonight to go with dinner and they came out great. The key is to make sure the oil is hot enough. They are great with honey.

Reviewed On: Sep. 29, 2009

Fesenjun over rice is my alltime favorite Persian dish. My Iranian husband learned how to make this from his father who is an excellent cook. The way they make it is the best. They fry the onion in oil along with the chicken until the onion is tender and the chicken is lightly browned. Then they remove the chicken and onions to a pot. Then walnuts finely ground up in a food processor are browned in the skillet with the remaining oil. Then the ground and browned walnuts are added to the pot of chicken and onions along with around 8-10 ounces of pomegranate syrup, 1/4 cup of sugar (if using Turkish Pomegranate syrup) and about 2 cups of water. Then it is cooked for about an hour until the water cooks down and it is thick and the chicken breasts are starting to pull apart and then it served over rice with a dollop of plain yogurt on the side. YOU SHOULD NOT USE POMEGRANATE PASTE OR JUICE! It should be Pomegranate SYRUP and you have to pay attention to where the syrup is from. If it is Iranian pomegranate syrup you probably won't have to add sugar unless you want it to be sweeter. Turkish Pomegranate syrup is more sour so you will probably want to add sugar. You can make this dish sweet, sour or sweet & sour depending on your taste as it is made in these various ways in different parts of Iran.

Reviewed On: Jul. 30, 2009