Classic Fesenjan With Chicken
Fesenjan is a beloved Persian stew, known for its rich and tangy walnut and pomegranate sauce. Typically served during special occasions and holidays, this classic fesenjan with chicken combines tender chicken pieces with a luscious sauce that is both savory and slightly sweet, making it a standout dish for gatherings and celebrations.
| Ingredients | Quantity |
|---|---|
| Chicken thighs, bone-in | 2 pounds |
| Onions | 2 medium |
| Walnuts, ground | 1 cup |
| Pomegranate molasses | ½ cup |
| Olive oil | 2 tablespoons |
| Turmeric | 1 teaspoon |
| Cinnamon | ½ teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Water | 3 cups |
| Fresh pomegranate seeds | For garnish |
| Fresh parsley, chopped | For garnish |
Cooking Steps Instructions:
- In a large pot, heat olive oil over medium heat and sauté chopped onions until golden brown.
- Add chicken thighs, turmeric, salt, pepper, and cinnamon. Cook until the chicken is browned on all sides.
- Stir in ground walnuts, followed by water and pomegranate molasses. Bring to a simmer.
- Reduce heat to low, cover, and let simmer for 1.5 to 2 hours, stirring occasionally, until chicken is tender and sauce thickens.
- Adjust seasoning if necessary and serve hot, garnished with pomegranate seeds and chopped parsley.
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Vegetarian Fesenjan With Eggplant
Vegetarian Fesenjan With Eggplant is a delightful twist on the traditional Persian stew, catering to those who prefer a meat-free option without compromising on flavor. This version features hearty eggplant simmered in the same rich, tangy walnut and pomegranate sauce, creating a warm, comforting dish perfect for holiday gatherings and celebrations.
| Ingredients | Quantity |
|---|---|
| Eggplants, diced | 2 large |
| Onions | 2 medium |
| Walnuts, ground | 1 cup |
| Pomegranate molasses | ½ cup |
| Olive oil | 2 tablespoons |
| Turmeric | 1 teaspoon |
| Cinnamon | ½ teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Water | 3 cups |
| Fresh pomegranate seeds | For garnish |
| Fresh parsley, chopped | For garnish |
Cooking Steps Instructions:
- Heat olive oil in a large pot over medium heat and sauté chopped onions until golden brown.
- Add diced eggplants, turmeric, salt, pepper, and cinnamon. Cook until the eggplants are softened and lightly browned.
- Stir in ground walnuts, followed by water and pomegranate molasses. Bring to a simmer.
- Reduce heat to low, cover, and let simmer for 1 to 1.5 hours, stirring occasionally, until the sauce thickens and flavors meld.
- Adjust seasoning if necessary and serve hot, garnished with pomegranate seeds and chopped parsley.
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Lamb Fesenjan Stew
Lamb Fesenjan Stew is a luxurious and aromatic dish that showcases the rich flavors of Persian cuisine. This traditional Iranian stew combines tender lamb pieces with a luscious sauce made from ground walnuts and pomegranate molasses, creating a perfect balance of savory and tangy notes. Ideal for special occasions and holidays, this dish is sure to impress your guests and warm your home with its delightful aromas.
| Ingredients | Quantity |
|---|---|
| Lamb, cubed | 2 pounds |
| Onions | 2 medium |
| Walnuts, ground | 1 cup |
| Pomegranate molasses | ½ cup |
| Olive oil | 3 tablespoons |
| Turmeric | 1 teaspoon |
| Cinnamon | ½ teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Water | 4 cups |
| Fresh pomegranate seeds | For garnish |
| Fresh mint, chopped | For garnish |
Cooking Steps Instructions:
- In a large pot, heat olive oil over medium heat and sauté chopped onions until they become translucent.
- Add lamb cubes to the pot, seasoned with turmeric, salt, pepper, and cinnamon; brown the meat on all sides.
- Stir in the ground walnuts, followed by water and pomegranate molasses. Bring the mixture to a simmer.
- Lower the heat, cover, and let it gently simmer for 2 to 2.5 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
- Taste and adjust seasoning as needed. Serve the lamb fesenjan hot, garnished with pomegranate seeds and chopped mint.
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Pomegranate-Walnut Stuffed Acorn Squash
Pomegranate-Walnut Stuffed Acorn Squash is a delightful vegetarian dish that encapsulates the flavors of Persian cuisine. This dish features sweet and tender acorn squash halves filled with a savory mixture of ground walnuts, pomegranate seeds, and spices, creating a beautiful balance of taste and texture. Perfect as a side dish or a centerpiece for a holiday meal, it brings a touch of elegance and warmth to your festive table.
| Ingredients | Quantity |
|---|---|
| Acorn squash, halved | 2 medium |
| Walnuts, ground | 1 cup |
| Pomegranate seeds | ½ cup |
| Olive oil | 2 tablespoons |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Cinnamon | ½ teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Fresh parsley, chopped (for garnish) | ¼ cup |
Cooking Steps Instructions:
- Preheat the oven to 400°F (200°C) and prepare the acorn squash by scooping out the seeds and brushing the insides with olive oil.
- Place the squash halves cut-side down on a baking sheet and roast for about 30 minutes until tender.
- In a skillet, heat olive oil over medium heat and sauté the chopped onion and garlic until softened.
- Stir in the ground walnuts, pomegranate seeds, cinnamon, salt, and pepper, cooking until heated through.
- Remove the squash from the oven, fill each half with the walnut mixture, and return to the oven for an additional 10 minutes.
- Serve warm, garnished with fresh parsley for an added touch of color and flavor.
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Fesenjan-Style Meatballs
Fesenjan-Style Meatballs are a unique twist on traditional Persian cuisine, combining the rich flavors of pomegranate and walnut with tender meatballs. This dish showcases the harmonious balance of sweet and savory, making it an exquisite addition to your holiday gatherings. Served with a luscious Fesenjan sauce, these meatballs are sure to impress your guests and offer a delightful taste of Iran’s culinary heritage.
| Ingredients | Quantity |
|---|---|
| Ground beef or lamb | 1 lb (450 g) |
| Bread crumbs | ½ cup |
| Onion, grated | 1 medium |
| Egg | 1 |
| Salt | 1 teaspoon |
| Pepper | ½ teaspoon |
| Ground walnuts | 1 cup |
| Pomegranate juice | 1 cup |
| Olive oil | 2 tablespoons |
| Fresh parsley, chopped (for garnish) | ¼ cup |
Cooking Steps Instructions:
- In a large bowl, combine ground meat, bread crumbs, grated onion, egg, salt, and pepper. Mix well and form into meatballs.
- In a skillet, heat olive oil over medium heat and brown the meatballs on all sides. Remove from the skillet and set aside.
- In the same skillet, add ground walnuts and pomegranate juice, stirring to create the sauce.
- Return the meatballs to the skillet, reduce heat, and simmer for about 20 minutes until the meatballs are cooked through and the sauce is thickened.
- Serve the meatballs warm, garnished with fresh parsley, accompanied by rice or bread for a complete meal.
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Grilled Salmon With Fesenjan Sauce
Grilled Salmon with Fesenjan Sauce is an elegant and flavorful dish that beautifully marries the rich, nutty flavors of walnuts and the tart sweetness of pomegranate with the delicate taste of grilled salmon. This Persian-inspired creation makes for a stunning centerpiece at holiday gatherings, providing a delightful twist to your seasonal menu.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 pieces (6 oz each) |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Pepper | ½ teaspoon |
| Ground walnuts | 1 cup |
| Pomegranate juice | 1 cup |
| Water | ½ cup |
| Fresh herbs (for garnish) | ¼ cup, chopped |
Cooking Steps Instructions:
- Preheat your grill to medium-high heat.
- Brush the salmon fillets with olive oil, and season with salt and pepper.
- Grill the salmon for about 5-7 minutes per side or until cooked to desired doneness.
- In a saucepan, combine ground walnuts, pomegranate juice, and water, and cook over medium heat until the sauce thickens.
- Serve the grilled salmon drizzled with the Fesenjan sauce and garnished with fresh herbs. Enjoy with rice or a fresh salad.
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Pomegranate-Glazed Roasted Brussels Sprouts
Pomegranate-Glazed Roasted Brussels Sprouts are a vibrant and delicious side dish that adds a touch of holiday cheer to any table. The combination of roasted Brussels sprouts with a sweet and tangy pomegranate glaze brings a unique flavor profile that pairs beautifully with savory entrees. This dish not only showcases the lovely color of pomegranates but also highlights their beautiful flavor, making it a festive addition to any holiday gathering.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Pepper | ½ teaspoon |
| Pomegranate juice | ½ cup |
| Honey | 1 tablespoon |
| Pomegranate seeds (for garnish) | ¼ cup |
| Fresh parsley (for garnish) | ¼ cup, chopped |
Cooking Steps Instructions:
- Preheat your oven to 400°F (200°C).
- Trim and halve the Brussels sprouts, and toss them with olive oil, salt, and pepper in a bowl.
- Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes, stirring halfway through until they are golden brown.
- In a small saucepan, combine pomegranate juice and honey, and bring to a simmer over medium heat until slightly thickened (about 5 minutes).
- Drizzle the pomegranate glaze over the roasted Brussels sprouts and toss to coat.
- Garnish with pomegranate seeds and fresh parsley before serving. Enjoy!
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Fesenjan Risotto
Fesenjan Risotto is a creamy and decadent dish inspired by the traditional Iranian stew, Fesenjan, which is famous for its rich flavors from walnuts and pomegranates. This risotto captures the essence of Fesenjan in a comforting and luxurious way, blending Arborio rice with nutty crushed walnuts and tangy pomegranate molasses for a festive touch. Perfect for holiday gatherings, this dish is sure to impress your guests with its unique taste and texture.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Walnuts (finely chopped) | 1 cup |
| Pomegranate molasses | 3 tablespoons |
| Salt | 1 teaspoon |
| Pepper | ½ teaspoon |
| Pomegranate seeds (for garnish) | ¼ cup |
| Fresh parsley (for garnish) | ¼ cup, chopped |
Cooking Steps Instructions:
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.
- Stir in the Arborio rice and toast for 1-2 minutes until slightly translucent.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently until the liquid is almost absorbed before adding more.
- After about 15-20 minutes, when the rice is creamy and al dente, stir in the chopped walnuts, pomegranate molasses, salt, and pepper.
- Cook for an additional 2 minutes until well combined, garnish with pomegranate seeds and fresh parsley, and serve warm. Enjoy!
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Walnut and Pomegranate Salad
Walnut and Pomegranate Salad is a refreshing and vibrant dish that brings together the nutty flavor of walnuts and the sweet-tart burst of pomegranate seeds. This salad is not only visually appealing but also packed with nutrients, making it the perfect addition to any holiday table. Its bright colors and contrasting textures will delight your guests and complement a variety of main dishes.
| Ingredients | Quantity |
|---|---|
| Mixed greens (spinach, arugula) | 4 cups |
| Walnuts (toasted, chopped) | 1 cup |
| Pomegranate seeds | 1 cup |
| Red onion (thinly sliced) | ½ medium |
| Feta cheese (crumbled) | ½ cup |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Honey | 1 tablespoon |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps Instructions:
- In a large bowl, combine mixed greens, toasted walnuts, pomegranate seeds, red onion, and crumbled feta cheese.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy the fresh flavors!
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Pomegranate-Walnut Quinoa Pilaf
Pomegranate-Walnut Quinoa Pilaf is a hearty and nutritious dish that combines protein-packed quinoa with the delightful flavors of walnuts and pomegranate. This colorful pilaf not only serves as a perfect side dish but can also stand alone as a satisfying vegetarian main course, making it a great addition to holiday celebrations or any special occasion.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Walnuts (toasted, chopped) | ½ cup |
| Pomegranate seeds | 1 cup |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Cinnamon | ½ teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley (chopped) | for garnish |
Cooking Steps Instructions:
- Rinse quinoa under cold water and drain well. In a saucepan, heat olive oil over medium heat, and sauté the chopped onion and garlic until softened.
- Add the rinsed quinoa and cook for an additional 2-3 minutes to toast lightly. Pour in the vegetable broth, bring it to a boil, then reduce heat to low and cover, cooking for about 15 minutes or until quinoa is fluffy.
- Once cooked, fluff the quinoa with a fork and stir in the toasted walnuts, pomegranate seeds, cinnamon, salt, and pepper.
- Transfer to a serving dish, garnish with fresh parsley, and serve warm. Enjoy!
Fesenjan-Infused Sweet Potatoes
Fesenjan-Infused Sweet Potatoes are a delightful and unique twist on a traditional Persian dish, infusing the earthy flavors of fesenjan sauce—made from walnuts and pomegranate—into tender roasted sweet potatoes. This dish is perfect for holiday gatherings, offering a sweet, savory, and slightly tangy flavor that complements any festive meal.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 large |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Ground cinnamon | ½ teaspoon |
| Fesenjan sauce | 1 cup |
| Pomegranate seeds | for garnish |
| Fresh cilantro (chopped) | for garnish |
Cooking Steps Instructions:
- Preheat your oven to 400°F (200°C). Peel and cut the sweet potatoes into bite-sized cubes.
- In a large bowl, toss the sweet potato cubes with olive oil, salt, pepper, and ground cinnamon until well coated.
- Spread the seasoned sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes or until tender and golden brown, tossing halfway through.
- Once roasted, remove from the oven and drizzle the fesenjan sauce over the sweet potatoes, mixing gently to combine.
- Serve topped with fresh pomegranate seeds and chopped cilantro for garnish. Enjoy warm!
Spiced Fesenjan Butternut Squash Soup
Spiced Fesenjan Butternut Squash Soup is a warm and comforting dish that beautifully blends the rich flavors of fesenjan—a traditional Persian sauce made with walnuts and pomegranate—with the creamy sweetness of butternut squash. This velvety soup is perfect for holiday gatherings, offering a unique twist that will impress your guests while keeping the essence of Persian cuisine alive.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium |
| Olive oil | 2 tablespoons |
| Onion | 1 large, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Fesenjan sauce | 1 cup |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | ½ teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Fresh cilantro (chopped) | for garnish |
| Pomegranate seeds | for garnish |
Cooking Steps Instructions:
- Preheat a large pot over medium heat and add olive oil.
- Sauté the chopped onion until translucent, then add minced garlic and cook for 1 more minute.
- Peel and seed the butternut squash, then cut it into cubes and add to the pot, stirring to combine.
- Pour in the vegetable broth and bring to a boil; then reduce heat and let it simmer for about 20 minutes until the squash is tender.
- Using an immersion blender, puree the soup until smooth, then stir in the fesenjan sauce, ground cumin, ground cinnamon, salt, and pepper.
- Heat through, and serve warm, garnished with fresh cilantro and pomegranate seeds. Enjoy!
Mini Fesenjan Tarts
Mini Fesenjan Tarts are delightful bite-sized pastries that bring a festive touch to any holiday celebration. This dish combines the rich and nutty flavors of the fesenjan sauce with a flaky pastry crust, making it a perfect appetizer or snack that showcases the essence of Persian cuisine in a fun, portable form.
| Ingredients | Quantity |
|---|---|
| Puff pastry sheets | 1 package (thawed) |
| Fesenjan sauce | 1 cup |
| Goat cheese or feta cheese | ½ cup, crumbled |
| Fresh parsley (chopped) | ¼ cup |
| Egg (beaten) | 1 large |
| Salt | to taste |
| Pepper | to taste |
| Pomegranate seeds | for garnish |
Cooking Steps Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheets and cut them into squares or circles, then place them on the baking sheet.
- In a bowl, mix the fesenjan sauce, crumbled goat or feta cheese, chopped parsley, salt, and pepper.
- Spoon a dollop of the fesenjan mixture onto each pastry piece and fold or crimp the edges to seal.
- Brush the tops with the beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes until golden brown.
- Remove from the oven and garnish with pomegranate seeds before serving. Enjoy warm!
Fesenjan-Drizzled Cauliflower Steaks
Fesenjan-Drizzled Cauliflower Steaks are a hearty and flavorful vegetarian dish that brings together the rich, nutty flavors of traditional fesenjan sauce and the satisfying texture of roasted cauliflower. This recipe is perfect for a festive gathering or a special dinner, adding a unique twist to your holiday table with its combination of savory and sweet elements.
| Ingredients | Quantity |
|---|---|
| Cauliflower (large head) | 1 |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
| Fesenjan sauce | 1 cup |
| Pomegranate seeds | for garnish |
| Fresh herbs (parsley or cilantro) | for garnish |
Cooking Steps Instructions:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut the cauliflower into 1-inch thick steaks and arrange them on the baking sheet.
- Drizzle the cauliflower steaks with olive oil, and sprinkle with salt and pepper, making sure both sides are coated.
- Roast in the oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
- Remove from the oven and drizzle generously with fesenjan sauce.
- Garnish with pomegranate seeds and fresh herbs before serving. Enjoy warm!
Chocolate Pomegranate Fesenjan Brownies
Chocolate Pomegranate Fesenjan Brownies are a delightful fusion dessert that combines the rich, nutty flavors of traditional fesenjan sauce with the decadence of chocolate brownies. Infused with the tartness of pomegranate, these brownies offer a unique and festive twist that is sure to impress your guests during holiday gatherings or special occasions.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1/2 cup |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 1 cup |
| Cocoa powder | 1/3 cup |
| Baking powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Fesenjan sauce | 1/2 cup |
| Pomegranate seeds | for garnish |
| Dark chocolate chips | 1/2 cup |
Cooking Steps Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper.
- In a saucepan, melt the butter over low heat, then remove from heat and stir in the granulated sugar, brown sugar, and eggs until well combined.
- Add the vanilla extract, fesenjan sauce, flour, cocoa powder, baking powder, and salt, mixing until just combined. Fold in the dark chocolate chips.
- Pour the batter into the prepared baking pan and smoothen the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean; let cool in the pan.
- Once cooled, cut into squares, garnish with pomegranate seeds, and serve. Enjoy your unique brownies!
