The Famous Iranian non-vegetarian stew recipe Fesenjoon/ Fesenjan/Fesenjān cooked with Pomegranate syrup (pomegranate sweet Molasses) & Walnuts.
The actual name of this recipe is Khoresh-E-Fesenjān in Iran.
What is the main Ingredient of the recipe Fesenjān/Fesenjoon?
Again I am sharing an Awesome Middle Eastern recipe. Duck or chicken meat is only Traditionally used in this dish. Sometimes Iranian people made Fesenjān recipe with lamb meat also. This stew can make in both versions like Sweet or Sour. I made this recipe with lamb meat. Little flavourful spices like ground black pepper, ground nutmeg, and salt. It is not a HOT spicy dish at all.molasess, walnut paste and nutmeg is the key ingredient of this dish which actually enhances the royal flavor of the dish.
Yes, you heard right The royal flavor. Once you make this dish at home you will believe it too. And I would be not surprised If your family members or gusts tell you that you make a very unique royal rich flavor dish which tastes just delicious. The dish is quite heavy not because of the clarified butter actually every ingredient used in this dish add a unique rich flavor to the dish. The spices used in this recipe is easily available in most of the supermarkets. But if you didn’t find the ingredients just go to your nearby Indian store and pick the ingredients, I am sure all the Ingredients of the dish will be there except pomegranate molasses. Therefore I will also mention the process to make the perfect molasses at home. not for only this recipe, you can use the homemade molasses in so many dishes.
Substitute Ingredients Of the same Dish you must read
If you don’t like mutton or lamb you can make the same dish with beef or with chicken. But I don’t advice you to make the dish with pork. I really don’t know how will be the taste if you make the same dish with pork meat.
And If you are a Vegetarian you can make the same dish with cauliflower only. I made the dish with cauliflower and believe me the taste was equally good. And the last suggestion is if you have allergy with any nuts you can just replace the nuts with Roasted sesame seed paste or tahini. It will not make any major difference by the side of tastes.
With what you serve the dish and what kind of recipe is this actually?
The dish is a little bit rich in taste and heavy. So It’s a full meal dish. And advisable to serve the dish at any lunch or dinner party or you can make the dish as a Sunday special lunch. In Arabic countries, they make the dish on special occasions or party only. So you also can do the same.
Khoresh-E-Fesenjān or fesenjoon Dish usually served with white Iranian rice, Polo Rice or with Chelo rice. But I like this wonderful dish with yellow saffron rice or Persian rice dish Tahdig.
If You have any Recipe Request Or any suggestion Please let me know in the comment box.
| Servings | Prep Time | Cook Time |
| 4People | 20Minutes | 41Minutes |
| Servings | Prep Time |
| 4People | 20Minutes |
| Cook Time |
| 41Minutes |
- 1 Kg Lamb or Goat meat with bone
- 1/2 Cup Sweet pomegranate molasses
- 1/2 Cup Dry Roasted Walnut Paste
- 1/2 Cup Deep Fried brown onion Flakes (Barista)
- 1 Tsp Garlic Chopped
- 1 Tsp Black pepper crushed
- 2 Tblsp Clarified Butter or Ghee or extra lite olive oil
- 1 Tsp Ground Nutmeg
- 2 Cup Hot Water
- 2 Tsp Salt Or as per your taste
Ingredients
Servings: People Units: |
- Take a Deep Pan or wok.
- Make the pan enough heat, then put oil or ghee in it and sear all the meat pieces.
- Once the searing process has done keep them aside in a separate bowl.
- Now in the same pan or wok put chopped garlic in the remaining oil or ghee for & fry jor just 1 mint in very low gas flame.
- After 1 mins add Dry Roasted Walnut Paste and Deep Fried brown onion Flakes or Barista and 1/2 cup water.
- Then fry all the ingredients for 5 mins.
- After 5 mins add all the meat pieces, Crushed black pepper, Sweet pomegranate molasses to the wok or pan and again mix all the ingredient very well and Now cover the pan with a lid for another 5 mins in low gas flame.
- Just after 5 mins uncover the pan and add rest of the water to the wok or pan and cover the pan with the lid for 30 mins in very low gas flame.
- When 30 mins done add the salt to the stew and turn off the gas and the cover the stew pot.
- Decorate the dish with walnuts & Pomegranate Seeds and Serve this wonderful meat dish with white rice or like me with yellow saffron rice.
- Enjoy this dish with your family for any lunch or dinner as a main course.
Tips For the recipe
When you cooking lamb or goat meat never ever add salt during the cooking process. Always add salt at the end of cooking or when the meat gets soft or tender.
Trick For Lamb meat Cooking
If you want to cook lamb or goat meat fast just add "Areca nut" into the cooking pot and cook the lamb or goat meat in slow flame. After a few mins, you will notice meat is getting softer. It's a great natural meat tenderizer. This nut has no flavor but remembers to remove the Areca nut before serving the dish.
To Know about The Recipe for
Black pepper lamb stew
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