DISH RESEARCH · Main dish
Khoresh Fesenjan
Homa’s khoresh fesenjan combines the selected skinless chicken thighs with fried yellow onions, walnut paste and pomegranate concentrate. The sauce thickens during covered cooking, and pomegranate seeds finish the dish served over white Persian steamed rice.
About Khoresh Fesenjan
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Homa calls her chicken, walnut and pomegranate preparation khoresh fesenjan, or fesenjoon. Her account identifies other meat versions, while this recipe selects chicken thighs.
Walnut halves are processed into a tan paste, then cold water is added until the paste becomes uniformly beige. Thinly sliced yellow onions are fried golden in unspecified vegetable oil.
The chicken goes into the same pot beneath the fried onions and walnut paste. Kosher salt, freshly cracked black pepper and pomegranate concentrate season the layered ingredients.
Covered cooking continues until the chicken is fork tender and the sauce thickens. An uncovered finishing stage is conditional if a thicker sauce is wanted, and pomegranate seeds are added on the serving dish.
The author describes a tangy flavour with a hint of sweetness and a nutty richness from the walnuts. This account selects her sweeter original concentrate and white steamed-rice serving suggestion, keeping the molasses-and-sugar substitution separate.
Ingredients in Khoresh Fesenjan
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Pomegranate Molassessauce
- Onionbase
- Turmericseasoning
- Sugarsweetener
- Vegetable Oilcooking medium
- Duckprotein
- Walnutbase
- Walnutssauce
- Chickenprotein
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Persian