Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup olive oil
- 2 small onions, sliced thin
- 3 cloves garlic, minced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 1/2 cups walnuts, finely ground
- 2/3 cup pomegranate syrup
- 2 1/2 cups stock or water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 teaspoons pepper
- 1 1/4 teaspoons saffron (optional)
- 2 limes, juice of
- 2 1/2-3 lbs bone-in poultry, of choice
- =
Directions
Heat butter or oil over medium heat in a large Dutch oven.
Add onions and sauté until wilted and translucent.
Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.
Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron.
Adjust sugar and salt to taste.
Bring to a low boil and simmer 1/2 hour.
Add chicken and simmer on low heat another 30-60 minutes.
Halfway through the cooking time, add the lime juice to taste.
The sauce will thicken and darken during this cooking time, and the oil will begin to render out of the walnuts.
Add water or stock if necessary to prevent the sauce from thickening too much and scorching.
Serve with plain white rice.
NOTES Fesenjan is special occasion food in Iran.
It is traditionally made with duck or pheasant in the north of the country along the Caspian sea.
It is a thick, rich, sweet-sour dish that improves in flavor the next day.
Pomegranate syrup is available in most Middle Eastern and health food stores.
If it is unavailable, you can use an equal amount of frozen, concentrated cranberry juice.
The flavor is roughly the same.
You can use a whole bone-in chicken if you like.
Cut it into 8 serving pieces and remove most of the skin.
The bones will give the dish a richer flavor.