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Persian Fesenjun
SUBMITTED BY:
MRFANTASTIC
PHOTO BY:
Mark P
"An amazing ethnic exotic Persian dish. Incredibly easy to make. Crowd pleaser. A lot of oil will come to the top of the dish. Don't worry, this is normal. This is the oil from the walnuts. Pomegranate paste or syrup may be found in Middle Eastern food specialty shops."
RECIPE RATING:
Read Reviews
(13)
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PREP TIME
15 Min
COOK TIME
30 Min
READY IN
45 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons olive oil
1 onion, finely chopped
4 skinless, boneless chicken breast halves
1 cup finely ground walnuts
1 (10 fluid ounce) bottle pomegranate paste or syrup
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DIRECTIONS
Heat the olive oil in a skillet over medium heat. Cook and stir the onion until tender, and quickly brown the chicken on all sides. Remove from skillet, and set aside.
Place the ground walnuts in the remaining oil in the skillet. Over medium heat, cook and stir 5 to 10 minutes, until lightly browned.
Return the onion and chicken to the skillet with the walnuts, and blend in the pomegranate paste. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
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REVIEWS
Reviewed on Mar. 23, 2004 by
SQUIRLADY
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SQUIRLADY
Mar. 23, 2004
This dish is fit for a Sultan,or the King of your house. Very easy to prepare. I served it over basmati rice. My husband is from the middle east & he said it was as good as any he has ever had!We found the Pomegranate syrup at the middle eastern store-it was called pomegranate molassas. Don't be put off by it's sweet appearance-this dish is a sweet & sour masterpiece,in looks as well as taste!
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36 users found this review helpful
This dish is fit for a Sultan,or the King of your house. Very easy to prepare. I served it...
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Reviewed on Apr. 9, 2004 by
JENNIFER72_00
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JENNIFER72_00
Apr. 9, 2004
This has been one of my favorites for many years but I make it a little bit differently. First, I use about half of the walnuts. After cooking the chicken breasts, I cut them into smaller pieces and instead of simmering the entire mixture in a skillet for 20 minutes, I bring the onion, ground walnuts, chicken, pomegranate paste and a cup or two of water (until it looks soupy) to a boil in a saucepan and add a bit of sugar and turmeric. I then cover and simmer for almost 2 hours. It's ready when the mixture has thickened. This has to be served on top of plain white rice - basmati is the best.
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18 users found this review helpful
This has been one of my favorites for many years but I make it a little bit differently....
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Reviewed on Nov. 27, 2005 by SHARZI67
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SHARZI67
Nov. 27, 2005
This is a great recipe...easy...but I always add sugar to the sauce so it cuts the tartness and the flavor becomes sweet and sour. Some may like more sugar, others less, depends on your taste buds. i chop the walnuts until they are super fine. i love this recipe.
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9 users found this review helpful
This is a great recipe...easy...but I always add sugar to the sauce so it cuts the tartness...
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Reviewed on Jul. 21, 2004 by GIDEONTOTG
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GIDEONTOTG
Jul. 21, 2004
I made this for my wife for Valentine's Day this past February. I was a little hesitant at first because, although I love pomegranates, my wife was only indifferent to pomegranates. We both abosolutely LOVED the flavor of this dish. We had some left and give it to my mother-in-law. She loved it too. I spent three and a half years living in Iran in during the 1970s when my father was stationed there while in the U.S. Air Force. I never ran across the dish, but when I saw it, I just had to make it. My wife is wondering when I will make it again. If you can get or make some barbary bread to go with it and serve it over white rice you will have a close to authentic Persian dining experience.
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9 users found this review helpful
I made this for my wife for Valentine's Day this past February. I was a little hesitant at...
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Reviewed on Mar. 6, 2007 by Halo
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Halo
Mar. 6, 2007
I am Iranian,and I find this recipe missing sugar. There are different versions of this dish in Iran; at North people make it tart, in Tehran it's more sweet and in west they make it sour and sweet. I personally like the latter. For having that fabulous sour & sweet taste you need less pomegranade paste and some sugar (usually 2-3 spoon sugar for 5-6 spoon paste for 2 lb chicken) Though it depends on your taste. Anyhow I thought you might find it work better for you.
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6 users found this review helpful
I am Iranian,and I find this recipe missing sugar. There are different versions of this dish...
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Reviewed on Jun. 6, 2006 by Marianne
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Marianne
Jun. 6, 2006
I am Persian, and while I was recently talking to my mother about recipes, I let her know this one came through my e-mail. When I let her know, she was just dying to know how to make it! She knows all the recipes such as Ghorme Sabzi and Gheime Badenjoon but she didn't know how to make this. Anyhow, there is too much pomegrante sauce in the recipe. She tells me it is only supposed to be one or two tablespoons. That might be why some are complaining about their food tasting funny. I just thought I would share!
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6 users found this review helpful
I am Persian, and while I was recently talking to my mother about recipes, I let her know this...
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Reviewed on Aug. 3, 2005 by
CPENABAUER
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CPENABAUER
Aug. 3, 2005
I was really excited to find this recipe as I love Middle Eastern food, but when I made this it was terrible. I had guests over and wanted to make them something special, but it was a disaster. However, I do have to admit that I didn't have as much walnuts as was called for, but the pomegranate paste was just so overpowering I can't imagine that it would have mattered that much. The dish was so tart, that you couldn't really taste anything else. Anyhow, I won't be trying this again, sorry.
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6 users found this review helpful
I was really excited to find this recipe as I love Middle Eastern food, but when I made this...
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Reviewed on Mar. 7, 2005 by EDITH6
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EDITH6
Mar. 7, 2005
Okay, I must have done something wrong, because this was bad! I have an adventurous palate, but this dish was too intense or bitter. We used Pomegranate Juice- concentrated (10 ounce bottle) that we got at our favorite middle eastern market (that's all they had and they had a lot of it), so we figured this must be it. But, again, just so bad. Please advise. Thanks.
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5 users found this review helpful
Okay, I must have done something wrong, because this was bad! I have an adventurous palate,...
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Reviewed on May 28, 2004 by MOELASSES
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MOELASSES
May 28, 2004
this didn't come out as well as when others have made it, but the taste was there. I think I needed to ground the walnuts finer. I'll try it again.
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4 users found this review helpful
this didn't come out as well as when others have made it, but the taste was there. I think I...
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Reviewed on Apr. 9, 2005 by
Mark P
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Mark P
Apr. 9, 2005
Pretty good. It has a very unique taste. (I'm a big fan of trying lots of cuisines but I've never had anything like this.) I used pomegranate concentrate because that's the only thing I could find, and only 7 ounces because I figured it was stronger than syrup and wanted to be safe. Served next to basmati rice, upon which the extra sauce and walnuts were piled. That worked out quite well.
I was wavering between three and four stars and decided on four because everyone should make this at least once.
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2 users found this review helpful
Pretty good. It has a very unique taste. (I'm a big fan of trying lots of cuisines but I've...
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