In Episode #16, co-hosts Bita and Beata talk about one of their favorite delicious Persian stews, Fesenjoon (also known as Fessenjoon, Fesenjan), how they enjoyed it growing up, and personal modern recipes and methods for preparing it today.
What is Khoresh Fesenjoon?
- Khoresh means stew in Farsi, however it is more like a saucy dish served with rice
- Fesenjoon, is made with meat of choice (or vegetarian), pomegranate molasses, and walnuts - there are variations in spices and additional ingredients depending on region and family
- Described as a sweet and sour (in Farsi "torsh o shirin"), rich, sultry, comforting dish with a little texture (due to the chopped nuts)
- Appearance is anywhere from a light tan to a dark brown, and can be reddish in hue
Bita's modern recipe
- Using accessible ingredients, cutting down on time, and lightening up a traditionally very heavy, calorically dense, rich dish
- Instant Pot
- Ingredients: boneless chicken pieces, chopped toasted walnuts, spices (saffron, turmeric, cinnamon, cardamom, salt and pepper), lemon juice/cranberry juice (optional)
Beata's recipe
- Stovetop
- Toasting and simmering ground walnuts in a pot while cooking chicken and grated onions separately. Combining the 2 pots and simmering with pomegranate molasses.
Ask the Beats!
Jordan of San Francisco asks
"How do you rehydrate walnuts for sabzi khordan/ Persian herb, cheese, and nut appetizer?"
Soak the nuts in a bowl of water overnight. This results in softer nuts with skins that can be easily peeled off if desired.
Recipe and resource links from this episode:
Fessenjoon:
Salads and sides:
Podcast production by Alvarez Audio
