Persian Fesenjun

Persian Fesenjun

25
MRFANTASTIC 0

"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."
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Ingredients

45 m servings 572 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Place the ground walnuts in the remaining oil in the skillet. Over medium heat, cook and stir 5 to 10 minutes, until lightly browned.
  3. 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.

Reviews

25
  1. 35 Ratings

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Most helpful positive review

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 sw...

Most helpful critical review

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 kno...

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 sw...

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!W...

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...

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...

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 kno...

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 abos...

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 piece...

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 bu...

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....