RECIPE: Persian Fesenjoon Khoresh MAKES 2+ servings INGREDIENTS: -- 5 Chicken drumsticks (~1 ½ pounds) -- ½ Pound Walnut halves and pieces -- ¼ Large White or Yellow onion (small dice) -- 6 Tbsp Pomegranate molasses -- 1 Tbsp Turmeric powder -- 2 Tbsp Brown sugar -- 5 Count Dried Bukhara plums -- 3 Cups Chicken broth (heated) -- 1 Tbsp Saffron solution -- 1 Tsp Cinnamon powder -- ½ Tsp Cardamom powder -- 1/8 Tsp Cayenne pepper powder -- 2 Tbsp Fresh Lime (or sour lemon) juice -- Vegetable oil (such as grapeseed oil) -- Salt and Pepper DIRECTIONS: -- Prepare walnuts: Grind walnut halves and pieces to fine consistency in a food processor. Making this dish once or twice will give you an idea on how fine you want the walnuts to be ground! -- In a large frying pan over medium high heat, roast the ground walnuts for several minutes while constantly stirring until they’re aromatic and slightly darker in color. Do not let the walnut burn; you are only aiming to make them aromatic and a shade darker in color! Put the roasted ground walnut aside in a bowl. -- Trim the skin and extra tendon from the bone end of the drumsticks to make them resemble duck legs! -- Apply salt & pepper all over the trimmed drumsticks. -- In a medium sized thick-bottomed pot (or Dutch Oven), preheat 3 Tbsp of vegetable oil and sauté drumsticks on all sides until golden brown (~4 minutes on each side). Put them aside in a bowl and tent with foil to keep warm. -- In the same pot you sautéed the chicken drumsticks in, add another Tbsp of vegetable oil and then add the diced onion and sauté until slightly golden. -- Add the turmeric powder to the cooked onions and cook 2 more minutes. -- Add 3 cups of heated chicken broth, brown sugar, cinnamon powder, ground cardamom and the pomegranate molasses to the liquid and stir thoroughly to incorporate. -- Bring mixture to a boil, then drop temperature to simmer and cook for 20 minutes. -- After 20 minutes, add to the bowl of simmering broth the chicken drumsticks and any juices at the bottom of the bowl they were sitting in. -- Stir briefly after adding the drumsticks and cook for another 20 minutes. -- After the second 20-minute simmer add the saffron solution and lime (or lemon) juice and continue to simmer another 10 minutes. -- After the 10-minute simmer remove the chicken drumsticks and tent again to keep them warm. -- Taste the Fesenjoon sauce and adjust salt, pepper, sugar and sour citrus juice to get the desired final taste. Continue to simmer another 20-30 minutes until desired consistency is achieved. The sauce should be thicker and reduced by about ¼ of the volume. If the sauce gets too thick, you can dilute with enough hot chicken broth to achieve the desired thickness. -- At service time, serve Fesenjoon sauce in a soup plate or bowl with a drumstick for each person and a side of Persian Saffron Rice and Tahdig (the crunchy goodness from the bottom of the Persian rice pot!) -- You can garnish the top of Fesenjoon bowl with walnut halves and fresh pomegranate seeds. -- Like all other Persian khoreshes, Fesenjoon is best when served a day after preparation and even better the 2nd or 3rd day after! You can refrigerate and keep Fesenjoon for up to a week. -- This meal pairs well with your favorite chilled white or blush wine. -- Enjoy!
Oh my goodness! I had made Fessenjoon when I lived in Los Angeles for a few friends and me. I got the recipe from a Persian gentleman who lived next door with his young son. My God, was it delicious!!! Never had I tasted anything remotely similar to Fessenjoon!! Over the years, I had lost the recipe (that was in the late 80s!) and eventually forgot about it until I just saw it on my feed! Yay!!! 🙏🏼🎊🎉I have it once again and will make it for my fiancé here in Oregon! YUMMY 😋😂👍🏼and thankyou for bringing this beautiful dish to everyone's attention!
thank you so much, i made this for my wife and she said it was beautiful....i will be trying a new recipe each week now. thank you so much for these great videos. peace my brother.
Dear Ben, I dont know how to thank you for sharing these recipies! I come from Baku, Azerbaijan (but left 20 years ago) and the dishes are very similar, they even have the same name. However my family was Georgian by origin and at home we cooked Georgian dishes. As I was little, I loved Azeri cuisine and often asked my friend's parents to teach me how to cook rice or fesenjaan. Now with you I can just enjoy them with your easy instructions! Thank you so much for bringing me back to my childhood memories, and making tasting those dishes possible where I live now. Cheers and thanks from Brussels
I finally tried fesenjoon recently. Theirs was much darker, but truly delicious! I'm looking forward to trying to make this myself! Congrats on reaching 20k subs, btw!
I made this dish yesterday and it's amazing! I really enjoyed the sweet and sour flavor! I didn't add the dried plums but it still tastes great as is. I will definitely make it again soon! Great recipe! 🎉
THANK YOU MR. BAGHERI, I LOVE THE LITTLE CHANGES TO THE REGULAR FESENJOON, LIKE CINNAMON AND LEMON JUICE. I AM COOKING RIGHT NOW WATCHING YOUR VIDEO. I HOPE MY IRANIAN HUSBAND LIKE IT. THAT IS FOR SURE.
I bought a food processor to blitz the walnuts just to make this dish. Amazing tip to keep the skin on during the searing for the flavour and then remove it. This makes so much sense for all stews but I've never seen/heard this before?? Thanks chef!
Hmm looks great. Never tried this dish as a kid but want to make it now for my family. Would love to mix in Cashews or pistachios with the walnuts and use thighs instead of legs. Any experience, good or bad, using those substitutions?
Just found your video. Wowl!! im honored to subcribed to your channel. You know how to cook , knowleadable around the kitchen. I had some sample of FESENJOON last night at a Persian Restaurant in California. I was fasination about that sauce, it was a perfect to have it with SOTANI ( beef skewers ) Hope your channel grow bigger and have fun cooking . : )
I impressed my partner and siblings by making them kebab (minced meat) and tadik pollo with saffran. Me, who are +50 and still can't cook!!!! Lol!!! And that's thank to you! I thought I should try this one for dinner tonight ,so thanks again.
I love fessanjan! I learned how to make it from my (now ex) wife’s cousin Peri. She was a lovely woman and a great cook. Had my wedding reception at Reza’s in Chicago because he was part of that clan. Persian cuisine has been top of my list ever since. You know the grenadine molasses against the brown sugar always reminds me of the tamarind paste and palm sugar combo in Massaman from Thai cuisine. I’m sure there’s lots of other examples. Just like paella vs jambalaya, there’s usually an analog for every food type in most cultures that have similar access to flavor profiles. I think there’s a book in that concept! 😆 subscribed.
Awesome 👏 thank you. Great tips 👌👌 Just one suggestion I was watching your video with couple of friends we all agreed the background music is too loud and overpowering. you may be needing to adjust the volume. 🙏🏻
Chef Bagheri -- I like your recipe and your style. I love Fessenjoon and have made it many times. my recommendation would be to talk a little bit about the rob-e anar (pomegranite molasses) to your audience. For non-Iranians this ingredient is mostly unknown. Thank you, and all the best.
Great suggestion. We have been contemplating a Persian cooking primer video where we will cover fundamentals; most certainly pom molasses! Thank you for your support.
Dazzling presentation. Can't wait to try. What kind of pot should I buy, like yours? Your knowledge of world foods is extensive, yes, Mexican mole, salient similarities. Gracias. Merci.
I made this. I was very skeptical at first, but guess what? I love trying new things. The amount of Walnuts was shocking, but you don't even taste them. They blend very very well with the stew. We hate eating 2nd day chicken because they taste gamy no matter how much you clean them (vinegar/salt/lemon) but this recipe, the chicken was not gamy AT ALL. This recipe is absolutely delicious, very new. My husband and I have added it to our lunch recipes.
This dish is best suited for darker and fattier cuts of chicken like drumsticks and thighs. And bones always enhance the flavor. You can use breast and it cooks a little faster. You want to use a thermometer to measure the internal temperature after cooking the meat in the sauce for 20 minutes. Once it has reached 170 Fahrenheit, you need to remove and continue cooking the sauce without the meat. Enjoy!
@@CafeBagheri Music is fine! What about opera? Non piu andrai, The Magic flute, The Queen of the NIght, Largo il factotum, anything from CARMEN, .votre toast ... O sole mio. Granada, ENDING: Nessun dorma or Oh mio bambino.
Thanks for an interesting sounding recipe.I think we are going to try it. We're always on the lookout for things to do with chicken thighs. How much would the recipe need adjusted to use a pack of four thighs?
Hello Doorod I'm Jordanian from Jordan I have Iranian friends coming over for dinner. I was wondering with the Fesenjoon, are you allowed to eat Fesenjoon with Tahdig? Are you allowed to pair Fesenjoon with Tahdig rice? Tashakoor Mikonaam.
@@CafeBagheri impressed hubby too. He is Dutch and am African. I love the rice with crunchy bottom too.. uganda where i was born has a lot of indian influenced cuisine so basmati aromatic rice is a staple of East African countries like Kenya, Tanzania and Arabic influenced Zanzibar too. So it was simply another twist to rice making it Persian way with saffron
RECIPE: Persian Fesenjoon Khoresh MAKES 2+ servings INGREDIENTS: -- 5 Chicken drumsticks (~1 ½ pounds) -- ½ Pound Walnut halves and pieces -- ¼ Large White or Yellow onion (small dice) -- 6 Tbsp Pomegranate molasses -- 1 Tbsp Turmeric powder -- 2 Tbsp Brown sugar -- 5 Count Dried Bukhara plums -- 3 Cups Chicken broth (heated) -- 1 Tbsp Saffron solution -- 1 Tsp Cinnamon powder -- ½ Tsp Cardamom powder -- 1/8 Tsp Cayenne pepper powder -- 2 Tbsp Fresh Lime (or sour lemon) juice -- Vegetable oil (such as grapeseed oil) -- Salt and Pepper DIRECTIONS: -- Prepare walnuts: Grind walnut halves and pieces to fine consistency in a food processor. Making this dish once or twice will give you an idea on how fine you want the walnuts to be ground! -- In a large frying pan over medium high heat, roast the ground walnuts for several minutes while constantly stirring until they’re aromatic and slightly darker in color. Do not let the walnut burn; you are only aiming to make them aromatic and a shade darker in color! Put the roasted ground walnut aside in a bowl. -- Trim the skin and extra tendon from the bone end of the drumsticks to make them resemble duck legs! -- Apply salt & pepper all over the trimmed drumsticks. -- In a medium sized thick-bottomed pot (or Dutch Oven), preheat 3 Tbsp of vegetable oil and sauté drumsticks on all sides until golden brown (~4 minutes on each side). Put them aside in a bowl and tent with foil to keep warm. -- In the same pot you sautéed the chicken drumsticks in, add another Tbsp of vegetable oil and then add the diced onion and sauté until slightly golden. -- Add the turmeric powder to the cooked onions and cook 2 more minutes. -- Add 3 cups of heated chicken broth, brown sugar, cinnamon powder, ground cardamom and the pomegranate molasses to the liquid and stir thoroughly to incorporate. -- Bring mixture to a boil, then drop temperature to simmer and cook for 20 minutes. -- After 20 minutes, add to the bowl of simmering broth the chicken drumsticks and any juices at the bottom of the bowl they were sitting in. -- Stir briefly after adding the drumsticks and cook for another 20 minutes. -- After the second 20-minute simmer add the saffron solution and lime (or lemon) juice and continue to simmer another 10 minutes. -- After the 10-minute simmer remove the chicken drumsticks and tent again to keep them warm. -- Taste the Fesenjoon sauce and adjust salt, pepper, sugar and sour citrus juice to get the desired final taste. Continue to simmer another 20-30 minutes until desired consistency is achieved. The sauce should be thicker and reduced by about ¼ of the volume. If the sauce gets too thick, you can dilute with enough hot chicken broth to achieve the desired thickness. -- At service time, serve Fesenjoon sauce in a soup plate or bowl with a drumstick for each person and a side of Persian Saffron Rice and Tahdig (the crunchy goodness from the bottom of the Persian rice pot!) -- You can garnish the top of Fesenjoon bowl with walnut halves and fresh pomegranate seeds. -- Like all other Persian khoreshes, Fesenjoon is best when served a day after preparation and even better the 2nd or 3rd day after! You can refrigerate and keep Fesenjoon for up to a week. -- This meal pairs well with your favorite chilled white or blush wine. -- Enjoy!
@@aragregorian6039 I respect your opinion. The only validity in your feedback is that background music may be a little too loud and distracting to some viewers. This was an issue on several older videos. We have corrected this issue in all newer videos in the last year +.
I am from Quebec , i am cooking persian food since 1985 ( my husband was irany ) but i learned by myself. ) This pomegrenades syrup , i can find it middle est places, regular grocery too, chinese ,grocery, .. 🙏🙏🙏🙏🙏 which country. Are you ? 🤔
@@cbluejay2499 no there exists" not from concentrate "pomegranate juice but I can't seem to find molasses or pomegranate syrup and is it really necessary or do we use it because it will speed up the process of darkening the sauce ?
RECIPE: Persian Fesenjoon Khoresh
MAKES 2+ servings
INGREDIENTS:
-- 5 Chicken drumsticks (~1 ½ pounds)
-- ½ Pound Walnut halves and pieces
-- ¼ Large White or Yellow onion (small dice)
-- 6 Tbsp Pomegranate molasses
-- 1 Tbsp Turmeric powder
-- 2 Tbsp Brown sugar
-- 5 Count Dried Bukhara plums
-- 3 Cups Chicken broth (heated)
-- 1 Tbsp Saffron solution
-- 1 Tsp Cinnamon powder
-- ½ Tsp Cardamom powder
-- 1/8 Tsp Cayenne pepper powder
-- 2 Tbsp Fresh Lime (or sour lemon) juice
-- Vegetable oil (such as grapeseed oil)
-- Salt and Pepper
DIRECTIONS:
-- Prepare walnuts: Grind walnut halves and pieces to fine consistency in a food processor. Making this dish once or twice will give you an idea on how fine you want the walnuts to be ground!
-- In a large frying pan over medium high heat, roast the ground walnuts for several minutes while constantly stirring until they’re aromatic and slightly darker in color. Do not let the walnut burn; you are only aiming to make them aromatic and a shade darker in color! Put the roasted ground walnut aside in a bowl.
-- Trim the skin and extra tendon from the bone end of the drumsticks to make them resemble duck legs!
-- Apply salt & pepper all over the trimmed drumsticks.
-- In a medium sized thick-bottomed pot (or Dutch Oven), preheat 3 Tbsp of vegetable oil and sauté drumsticks on all sides until golden brown (~4 minutes on each side). Put them aside in a bowl and tent with foil to keep warm.
-- In the same pot you sautéed the chicken drumsticks in, add another Tbsp of vegetable oil and then add the diced onion and sauté until slightly golden.
-- Add the turmeric powder to the cooked onions and cook 2 more minutes.
-- Add 3 cups of heated chicken broth, brown sugar, cinnamon powder, ground cardamom and the pomegranate molasses to the liquid and stir thoroughly to incorporate.
-- Bring mixture to a boil, then drop temperature to simmer and cook for 20 minutes.
-- After 20 minutes, add to the bowl of simmering broth the chicken drumsticks and any juices at the bottom of the bowl they were sitting in.
-- Stir briefly after adding the drumsticks and cook for another 20 minutes.
-- After the second 20-minute simmer add the saffron solution and lime (or lemon) juice and continue to simmer another 10 minutes.
-- After the 10-minute simmer remove the chicken drumsticks and tent again to keep them warm.
-- Taste the Fesenjoon sauce and adjust salt, pepper, sugar and sour citrus juice to get the desired final taste. Continue to simmer another 20-30 minutes until desired consistency is achieved. The sauce should be thicker and reduced by about ¼ of the volume. If the sauce gets too thick, you can dilute with enough hot chicken broth to achieve the desired thickness.
-- At service time, serve Fesenjoon sauce in a soup plate or bowl with a drumstick for each person and a side of Persian Saffron Rice and Tahdig (the crunchy goodness from the bottom of the Persian rice pot!)
-- You can garnish the top of Fesenjoon bowl with walnut halves and fresh pomegranate seeds.
-- Like all other Persian khoreshes, Fesenjoon is best when served a day after preparation and even better the 2nd or 3rd day after! You can refrigerate and keep Fesenjoon for up to a week.
-- This meal pairs well with your favorite chilled white or blush wine.
-- Enjoy!
@@bibbettyb9562 ... dried apricots make a great addition to fesenjoon, in fact! The sweet, tangy touch!
Great job. Persian food is always delicious and this is one of my favorites.
Oh my goodness! I had made Fessenjoon when I lived in Los Angeles for a few friends and me. I got the recipe from a Persian gentleman who lived next door with his young son. My God, was it delicious!!! Never had I tasted anything remotely similar to Fessenjoon!! Over the years, I had lost the recipe (that was in the late 80s!) and eventually forgot about it until I just saw it on my feed! Yay!!! 🙏🏼🎊🎉I have it once again and will make it for my fiancé here in Oregon! YUMMY 😋😂👍🏼and thankyou for bringing this beautiful dish to everyone's attention!
Tashakur, Mamnoon❤️😻
Very thorough in your presentation, you take the time to explain every step of the process. Enjoyed watching your demonstration
Thanks chef i like your cooking
Perfect
I can see your passion for cooking. Thanks for inspiring me.
This is the best food to have. I miss it we used to go to Rasht to get it and of course fried fresh Khazar fish. Good times in the old country!
thank you so much, i made this for my wife and she said it was beautiful....i will be trying a new recipe each week now. thank you so much for these great videos. peace my brother.
Awesome! 🙌🏼
Persian food is SO ELEGANT!
I like it and i will try to do it tomorrow
Thank you so much! Love Persian food, will try to make it.👍👍👏👏
Dear Ben, I dont know how to thank you for sharing these recipies! I come from Baku, Azerbaijan (but left 20 years ago) and the dishes are very similar, they even have the same name. However my family was Georgian by origin and at home we cooked Georgian dishes. As I was little, I loved Azeri cuisine and often asked my friend's parents to teach me how to cook rice or fesenjaan. Now with you I can just enjoy them with your easy instructions! Thank you so much for bringing me back to my childhood memories, and making tasting those dishes possible where I live now. Cheers and thanks from Brussels
Enjoy!
Azerbaijan only separated from Iran a mere 200 years ago, but the Persian heritage and dishes live on in the fairly young republic.
Could you please record your videos without music? Thank you.
@@ermenaki_bern ... loud background music WAS an issue in some of our videos but has been corrected in the last couple of years. Thanks for watching.
You are the best iranian couisine is awesome. Greetings from jordan
I finally tried fesenjoon recently. Theirs was much darker, but truly delicious! I'm looking forward to trying to make this myself! Congrats on reaching 20k subs, btw!
Thank you Christopher!
Looks delicious.
I made this dish yesterday and it's amazing! I really enjoyed the sweet and sour flavor! I didn't add the dried plums but it still tastes great as is. I will definitely make it again soon! Great recipe! 🎉
I made this plate for my family today and they loved it! Completely sold out!😂 Amazing recipe! 🎉
Thank you for this recipe wuth excellent explanations
One day I will definitely try to do it. Done it many years ago and forgot the recipe. Thanks a lot for reminding how to make Fasenjun !
THANK YOU MR. BAGHERI, I LOVE THE LITTLE CHANGES TO THE REGULAR FESENJOON, LIKE CINNAMON AND
LEMON JUICE. I AM COOKING RIGHT NOW WATCHING YOUR VIDEO. I HOPE MY IRANIAN HUSBAND LIKE IT.
THAT IS FOR SURE.
Good recipe!
Please report back and let me know how you all liked it!
This is one of my favorites
Mine, too! Thanks for sharing this video on your social media.
I bought a food processor to blitz the walnuts just to make this dish. Amazing tip to keep the skin on during the searing for the flavour and then remove it. This makes so much sense for all stews but I've never seen/heard this before?? Thanks chef!
Hmm looks great. Never tried this dish as a kid but want to make it now for my family.
Would love to mix in Cashews or pistachios with the walnuts and use thighs instead of legs.
Any experience, good or bad, using those substitutions?
All those nuts should work but will produce different flavor profile. Thighs are perfectly fine for this dish! Enjoy!
Thank you Chef B!
You can't call it Fessenjoon if you add different ingredients
Just found your video. Wowl!! im honored to subcribed to your channel. You know how to cook , knowleadable around the kitchen. I had some sample of FESENJOON last night at a Persian Restaurant in California.
I was fasination about that sauce, it was a perfect to have it with SOTANI ( beef skewers )
Hope your channel grow bigger and have fun cooking . : )
I impressed my partner and siblings by making them kebab (minced meat) and tadik pollo with saffran.
Me, who are +50 and still can't cook!!!! Lol!!!
And that's thank to you!
I thought I should try this one for dinner tonight ,so thanks again.
I love fessanjan! I learned how to make it from my (now ex) wife’s cousin Peri. She was a lovely woman and a great cook. Had my wedding reception at Reza’s in Chicago because he was part of that clan. Persian cuisine has been top of my list ever since. You know the grenadine molasses against the brown sugar always reminds me of the tamarind paste and palm sugar combo in Massaman from Thai cuisine. I’m sure there’s lots of other examples. Just like paella vs jambalaya, there’s usually an analog for every food type in most cultures that have similar access to flavor profiles. I think there’s a book in that concept! 😆 subscribed.
Love it!
Awesome 👏 thank you. Great tips 👌👌
Just one suggestion I was watching your video with couple of friends we all agreed the background music is too loud and overpowering. you may be needing to adjust the volume. 🙏🏻
Thank. The background music was a bit loud on some older videos. It’s been corrected in more recent videos.
Chef Bagheri -- I like your recipe and your style. I love Fessenjoon and have made it many times. my recommendation would be to talk a little bit about the rob-e anar (pomegranite molasses) to your audience. For non-Iranians this ingredient is mostly unknown. Thank you, and all the best.
Great suggestion.
We have been contemplating a Persian cooking primer video where we will cover fundamentals; most certainly pom molasses! Thank you for your support.
Good jab
Dazzling presentation. Can't wait to try. What kind of pot should I buy, like yours? Your knowledge of world foods is extensive, yes, Mexican mole, salient similarities. Gracias. Merci.
Use a medium sized Dutch oven.
I like very match all your shoes because no music when you explain recipe.please keep music low witch can give more concentration to topic.Thanks
I made this. I was very skeptical at first, but guess what? I love trying new things. The amount of Walnuts was shocking, but you don't even taste them. They blend very very well with the stew. We hate eating 2nd day chicken because they taste gamy no matter how much you clean them (vinegar/salt/lemon) but this recipe, the chicken was not gamy AT ALL. This recipe is absolutely delicious, very new. My husband and I have added it to our lunch recipes.
In Indian Persian and Italian cooking nuts are used as a thickener
If I use breast of chicken you recommend with bone or boneless? How do you adjust the time for that.?
Usually breast cooks quicker so would imagine a little bit less.
This dish is best suited for darker and fattier cuts of chicken like drumsticks and thighs. And bones always enhance the flavor. You can use breast and it cooks a little faster. You want to use a thermometer to measure the internal temperature after cooking the meat in the sauce for 20 minutes. Once it has reached 170 Fahrenheit, you need to remove and continue cooking the sauce without the meat. Enjoy!
Amazing
The background music is loud and distraction😢
Thanks for the feedback.
@@CafeBagheri Music is fine! What about opera? Non piu andrai, The Magic flute, The Queen of the NIght, Largo il factotum, anything from CARMEN, .votre toast ... O sole mio. Granada, ENDING: Nessun dorma or Oh mio bambino.
@@juanvargas9 Great list! I’m trying to show people how to cook, not put them to sleep!😂😂
I'm watching from India
Thank you! 🙏🏼
Thanks for an interesting sounding recipe.I think we are going to try it. We're always on the lookout for things to do with chicken thighs. How much would the recipe need adjusted to use a pack of four thighs?
This same recipe will work just fine for 4 chicken thighs!
@@CafeBagheri Perfect! Thanks!
Never heard of aloo in fesenjoon.
Hello Doorod
I'm Jordanian from Jordan
I have Iranian friends coming over for dinner. I was wondering with the Fesenjoon, are you allowed to eat Fesenjoon with Tahdig?
Are you allowed to pair Fesenjoon with Tahdig rice?
Tashakoor Mikonaam.
Yes, definitely.
@@CafeBagheri
Merci Brother, I love Iranians and Persian food and People
Salam from Jordan 🇯🇴💚🤍❤️🦁
Never heard of adding aloo cinnamon and cardamom to fesenjoon.
You’re welcome! Enjoy!
Would you please consider making " aash"?
Many thanks
It’s in the plans!
I wish u can deliver
Where are you from originally
i made it
Merci!
How long this dish can stay in fridge without going bad?
About 1 week.
Hello. Where do you go buy persian ingredients and spices in Dallas?
World Food Warehouse in Richardson. 13434 Floyd Cir, Dallas, TX 75243
can fesejoon be made vegetarian?
Yes, skip the bird and use mushrooms or tofu instead!
What if I add tamarind to give some acidity?
It works. It’s very appropriate for this dish’s intended flavor profile. Make it your own. Let me know how it works!
I added tamarind, Saffron and date syrup since i had no pomegranate molasses.. it was delicious with mash potatoe and haricot verde
@@ajNKaj Sounds delicious!❤️🙌🏼
@@CafeBagheri impressed hubby too. He is Dutch and am African. I love the rice with crunchy bottom too.. uganda where i was born has a lot of indian influenced cuisine so basmati aromatic rice is a staple of East African countries like Kenya, Tanzania and Arabic influenced Zanzibar too. So it was simply another twist to rice making it Persian way with saffron
@@ajNKaj.
what do your tattoos represent? are they in arabic? they are beautiful!!
Persian (Farsi) language. I will post images in community section of the channel.
@@CafeBagheri thanks!!
Check my community post for closeup of my newest tattoo!
It's Persian! not arabic
Could you please avoid the music as you speak!
You are a genius. nothing wrong with music!
is this recipe written out anywhere? when i click on the first comment, it doesn't show.......
The first (pinned) comment here is the recipe.
RECIPE: Persian Fesenjoon Khoresh
MAKES 2+ servings
INGREDIENTS:
-- 5 Chicken drumsticks (~1 ½ pounds)
-- ½ Pound Walnut halves and pieces
-- ¼ Large White or Yellow onion (small dice)
-- 6 Tbsp Pomegranate molasses
-- 1 Tbsp Turmeric powder
-- 2 Tbsp Brown sugar
-- 5 Count Dried Bukhara plums
-- 3 Cups Chicken broth (heated)
-- 1 Tbsp Saffron solution
-- 1 Tsp Cinnamon powder
-- ½ Tsp Cardamom powder
-- 1/8 Tsp Cayenne pepper powder
-- 2 Tbsp Fresh Lime (or sour lemon) juice
-- Vegetable oil (such as grapeseed oil)
-- Salt and Pepper
DIRECTIONS:
-- Prepare walnuts: Grind walnut halves and pieces to fine consistency in a food processor. Making this dish once or twice will give you an idea on how fine you want the walnuts to be ground!
-- In a large frying pan over medium high heat, roast the ground walnuts for several minutes while constantly stirring until they’re aromatic and slightly darker in color. Do not let the walnut burn; you are only aiming to make them aromatic and a shade darker in color! Put the roasted ground walnut aside in a bowl.
-- Trim the skin and extra tendon from the bone end of the drumsticks to make them resemble duck legs!
-- Apply salt & pepper all over the trimmed drumsticks.
-- In a medium sized thick-bottomed pot (or Dutch Oven), preheat 3 Tbsp of vegetable oil and sauté drumsticks on all sides until golden brown (~4 minutes on each side). Put them aside in a bowl and tent with foil to keep warm.
-- In the same pot you sautéed the chicken drumsticks in, add another Tbsp of vegetable oil and then add the diced onion and sauté until slightly golden.
-- Add the turmeric powder to the cooked onions and cook 2 more minutes.
-- Add 3 cups of heated chicken broth, brown sugar, cinnamon powder, ground cardamom and the pomegranate molasses to the liquid and stir thoroughly to incorporate.
-- Bring mixture to a boil, then drop temperature to simmer and cook for 20 minutes.
-- After 20 minutes, add to the bowl of simmering broth the chicken drumsticks and any juices at the bottom of the bowl they were sitting in.
-- Stir briefly after adding the drumsticks and cook for another 20 minutes.
-- After the second 20-minute simmer add the saffron solution and lime (or lemon) juice and continue to simmer another 10 minutes.
-- After the 10-minute simmer remove the chicken drumsticks and tent again to keep them warm.
-- Taste the Fesenjoon sauce and adjust salt, pepper, sugar and sour citrus juice to get the desired final taste. Continue to simmer another 20-30 minutes until desired consistency is achieved. The sauce should be thicker and reduced by about ¼ of the volume. If the sauce gets too thick, you can dilute with enough hot chicken broth to achieve the desired thickness.
-- At service time, serve Fesenjoon sauce in a soup plate or bowl with a drumstick for each person and a side of Persian Saffron Rice and Tahdig (the crunchy goodness from the bottom of the Persian rice pot!)
-- You can garnish the top of Fesenjoon bowl with walnut halves and fresh pomegranate seeds.
-- Like all other Persian khoreshes, Fesenjoon is best when served a day after preparation and even better the 2nd or 3rd day after! You can refrigerate and keep Fesenjoon for up to a week.
-- This meal pairs well with your favorite chilled white or blush wine.
-- Enjoy!
@@CafeBagheri Add the chicken drumsticks (and any juices at the bottom of the bowl) to the simmering broth. suggestion
@@juanvargas9 That is standard procedure for any stew or dish that starts with sauteing meat.
@@CafeBagheri In these step by step instructions, when do you add the walnuts?
Lovely recipe lovely presentation but I promise you I will subscribe when the video will be shorter and not waste of time
لوبيا تلو
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Please stop the Chinese music 🎵. Seriously! I can't watch this.....
😂 it’s not Chinese! You nneed to go study music appreciation!
Whatever it is! It is not necessary. It is distracting & obnoxious. I mean no insult & you should try to do the same.
BTW, I am a musician.
If you don't believe me, just listen to your video.
@@aragregorian6039 That track was actually created by my son. It’s some kind of jazz (definitely not Chinese)! 😂
@@aragregorian6039 I respect your opinion. The only validity in your feedback is that background music may be a little too loud and distracting to some viewers. This was an issue on several older videos. We have corrected this issue in all newer videos in the last year +.
Please get rid of the background noise. Too annoying to call it music.
I love the music though it is fun!
And what I like is since saffron is actually a expensive spice. You don't really need to use a lot a little pinch goes a long way
can you make this with just two pomegranates
i can't find pomegranate juice where i am
The recipe includes pom syrup (or pom molasses). You can look up a recipe for making pom molasses (which basically reduced pom juice).
@@CafeBagheri but thicker?
where do you buy the syrup? or the pomegranate molasses?
@@derick3482 Walmart.com and Amazon.com both have it.
I am from Quebec , i am cooking persian food since 1985 ( my husband was irany ) but i learned by myself. ) This pomegrenades syrup , i can find it middle est places, regular grocery too, chinese ,grocery, .. 🙏🙏🙏🙏🙏 which country. Are you ? 🤔
@@cbluejay2499 no there exists" not from concentrate "pomegranate juice but I can't seem to find molasses or pomegranate syrup and is it really necessary
or do we use it because it will speed up the process of darkening the sauce ?