Fesenjan (Persian Pomegranate Chicken) Recipe (2024)

FAQs

What is the difference between mole and fesenjan? ›

But unlike mole, Fesenjoon has a robust, tangy, earthy flavor; whereas mole has a deeper note of cocoa and chile. The ingredients for this sweet and sour Persian stew are simple: crushed walnuts, pomegranate syrup and chicken. Chicken can be omitted in this recipe for an equally delicious vegetarian option.

Fesenjān is an elaborate dish that is often reserved for special occasions. It is considered "a rich man's dish", which is referenced in the Persian expression "he behaves as if he has had partridge and fesenjān", meaning to show off or act pretentiously.

Pairing wines with Fesenjan involves balancing its sweet, tangy, and earthy flavors. Beaujolais, Gewürztraminer, Chianti Classico, and Freisa each offer unique complementary characteristics for this rich and flavorful dish.

How to do it: A quick note: this dish freezes very well. When you want to warm it, add a small amount of water and don't be frightened by the thick green layer that emerges above the meat. It's the oil from the walnuts and will incorporate into the dish when you reheat it.

It's a complex sauce made from a mass of chilis and a variety of other ingredients. Mole is usually poured over chicken, turkey, fish and vegetables, but not served by itself. The subtle flavors of these meats and veggies allows the unique flavors of the mole to be the star attraction.

There are dozens of varieties of mole (some Mexican families have recipes that have been passed down through generations), but in the United States, the best-known type is mole poblano. Poblano-style mole sauce can require upwards of two dozen ingredients and an entire day to prepare.

Iran. In Persian, pomegranate is known as anar.

The pomegranate fruit is assumed to have originated in Iran and Afghanistan. The fruit was used as a holy symbol and respected in zoroastrian worshipping ceremonies and rituals. The pomegranate symbolized the soul's immortality and the perfection of nature for Zoroastrians.

Iranians drink Doogh with traditional dishes such as Kebab or Abgoosht (Persian meat stew). This drink's salty and sour taste adds excellent flavor to the entire meal. Doogh can also be served as a mid-day snack, like the famous and unusual Isfahan snack, Doogh-O-Gooshfill.

What is the favorite drink of Iranians? ›

Chai, tea, is the national drink, always on the brew in every Iranian home, shop and office, even at rustic roadside stops. It's traditionally made in a samovar-style device with a small pot of strong tea on top of a larger pot of boiling water, so each person can dilute the tea to their preferred strength.

Persian Drinks: Sharbat, Ob'eh, Doogh, Paloudeh Talebi, Chai.

This Persian chicken stew also freezes very well. Let it cool completely and then store in a freezer-safe container and freeze for up to 2 months. To serve, let it thaw in the fridge overnight. To reheat fesenjan, place it in in a small pot and turn the heat on to medium low.

Khoresht-e-Fesenjoon is one of our oldest recipes. We can trace its existence back to the Persian Empire, found on stone tablets as far back as 515 BCE from the ruins of Persepolis.

FESENJAN CALORIES & NUTRITION VALUES

3.5 ounces (102 grams) of fesenjan has 338 calories.

Mole is traditionally a sauce that is made on its own and poured over poached or roasted meats rather than being the base of a stew. In other words, mole isn't the flavorful sauce in a stew but rather a stand-alone sauce.

Now Pipián (aka Pepian) is a type of mole that is made primarily with pumpkin/squash seeds (pepitas, hence the name) instead of other nuts like peanuts, pine nuts or sesame seeds, which are common in mole. It's pretty hard to find Pipián on most menus, so to this day it's still a treat whenever Mom makes it.

Mole is a term covering many different sauces in Mexico, but it's mole Poblano—a thick and savory chile and chocolate sauce from the state of Puebla—that's most synonymous with "mole" around the world.

Pipian verde is also known as mole Verde, making it one of the seven famous moles of Puebla and Oaxaca, Mexico. The word mole comes from the native language Nahuatl of the Aztecs, and the mole originally just meant sauce. While some moles are complex in flavor and ingredients, this pipian is simpler.