Persian Fesenjun Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: 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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Reviewed: 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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Reviewed: 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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Reviewed: 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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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: 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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Photo by Kathleen Bayramian

Cooking Level: Expert

Home Town: Somis, California, USA

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