I love Fessen Jan! I gave it four stars because it an be perfect with a couple tweaks: I add about 1 tsp. of turmeric to the onion while it is frying. I also use (1) 16 oz. bag of walnut pieces, which renders more than 1 cup. I pound my walnuts with a hammer to make them as fine as possible (and I don't have a food processor so I really do not have a choice!). I use 2 small game hens if they are on sale; if not, I use 1 lb. of chicken pieces with the skin on. I boil the meat, take it out when finished, and use that chicken stock as my liquid base for the Fessen Jan. If it needs more liquid, I just add chicken broth, never water. Then, into the liquid base I add: the onion/turmeric mixture, the finely ground walnuts, about ½ c. sugar, and the bottle of concentrated pomegranate paste/juice. I do not use the full 10 oz bottle, maybe about ¾ of the 10 oz. bottle. I bring it to a boil, reduce heat to about a 3 or 4 on the stove, and let it simmer for about 2 hours. When finished, add the chicken or game hens. Here are the secrets to the best Fessen Jan: 1. Make sure the walnuts are ground so fine that when you handle it, the mass of ground-up walnuts is almost like play-doh; 2. According to some of the best Iranian cooks I know, the darker the sauce, the better. This is accomplished by using almost all of10 oz bottle of concentrated pomegranate juice/paste. My father, who is Iranian (and a darn good cook, I might add!) told me that back in the day when he was growin

Reviewed On: May 17, 2009

I made this cake with a bundt pan and the presentation was beautiful. Because the icing was plentiful, I put about half on the bottom of the cake before cooking, and then heated up the rest and added it to the top of the cake after it had cooled. i then placed blueberries in the cake center's hole and all around the cake on a beautiful cake dish. I gave this to my mom for Mother's Day and she loved it! The taste was excellent, the blueberries a great compliment to the cake, and presented beautifully! THANK YOU!

Reviewed On: May 17, 2009

wow, great recipe! fyi: i used marjoram instead of thyme because i didn't have any; you can lessen the salt in the recipe as you may find it too salty. definitely use skinless fillets and make sure your salmon is room temperature. i used a heavy iron frying pan and heated olive oil on high; buttered and seasoned one side and seared it and while it was searing i buttered and seasoned the other side. i flipped it over and after a couple of minutes, i turned it down to low heat to cook all the way through. excellent recipe!!

Reviewed On: Mar. 5, 2009