I make Fesenjan all the time (I am iranian) and like the other person I find you are missing a few ingredients. Try adding tumeric, salt and pepper to taste when you brown the chicken, then add a couple of spoonfuls of sugar to taste when you add the pomegranate syrup. Also Pomegranate paste is NOT the same as syrup. If you use paste you need only 2-4 TB as it is thicker than molasses and will be VERY strong. In that case also add an equal amount of ketchup and slightly less sugar. (Paste is usually home-made.) I also prefer the taste of corn oil in this to olive and you will note the oil will be slightly yellow because of the turmeric. You can easily skim oil off if it bothers you. I also cook my onion and walnuts together rather than apart as it keeps the walnuts from burning and is easier to just grind them together in the cusinart.
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I make Fesenjan all the time (I am iranian) and like the other person I find you are missing a...