Reviewer:

Reviewed: Feb. 7, 2013

I really like this recipe. I had this dish in restaurants and the color was much darker. After trying this recipe I found another site online that had step by step direction with photos. I think the site was called mastering persian cooking. Anyhow I tried that recipe and it turned out darker in color the way I like it. All in all this was a good recipe.

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Reviewer:

val

Reviewed: Dec. 18, 2012

This recipe was a delightful surprise. Doubled the recipe, sed boneless chicken thighs, half broth and half juice as suggested by others and served with naan bread - super flavours! Highly recommended

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Reviewer:

juhlee

Home Town: Coquitlam, British Columbia, Canada

Reviewed: Feb. 19, 2012

actually its not traditional Fesenjan,in original recipe it has oil (not olive oil)and pomegranate Rob(i can say a kind of pomegranate sauce),and we serve it in 3 taste ,sweet,sour or - sweet and sour,and using sugar is depends on your pomegranate Rob,and how much you like it sweet or sour,you can use Duck instead of chicken,it taste amazing...

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Reviewer:

aydan28

Cooking Level: Expert

Reviewed: Oct. 18, 2011

I was not pleased when my wife served this. It was way too sweet/tart.

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Reviewer:

Drake

Reviewed: Mar. 26, 2011

I had a best friend in undergrad who is Persian and this recipe was just as good as I remember it! So delicious and so very simple to make!!!! I didn't use Cardamom and it was very tasty without it! You will love this dish!

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Reviewer:

Oh-tony

Reviewed: Jan. 10, 2011

If will become much darker and more flavorful if you use one cup of pomegranate paste instead of the pomegranate juice. I usually make this with meatballs instead of chicken. I make the meatballs in advance and add them to the stew when the walnuts leave their oil. Some people had complained that it is greasy. Yes it is, but all the oil comes out of the walnuts, you don't add any oil to the stew. We never remove the walnut oil from this stew. It tastes really good.

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Reviewer:

Nazanin

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Nov. 17, 2010

Ummm...YUM! I admit that this recipe SOUNDS a little strange, but it's really delicious! As it was cooking up and the flavors hadn't yet come together, my husband and I were still a little iffy about the whole thing, but served over rice after cooking for 1.5 hours it was really good. My *only* complaint is that it was really oily. The walnuts, I guess, caused there to be a pretty generous layer of oil floating over the whole thing. My husband used a spoon to get as much of it as he could. But, really...very tasty!

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Reviewer:

bea98

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Beaver, Pennsylvania, USA

Reviewed: Jun. 29, 2010

I don't understand why this is coming out so light.. I'm Persian myself and I've never had this stew this light before.. It's usually a dark brown. Any ideas on how I can make it dark?

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