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How to make Fesenjoon (Fesenjan) by chef Ariana Bundy
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- čas přidán 20. 04. 2013
- Celebrity Iranian American chef Ariana Bundy demonstrates her way of cooking the King of Persian stews - Fesenjoon (Fesenjan).
Cooking tip: please try and use only Persian/Iranian brands of pomegranate paste/molasses . Brands from other countries tend to be sweeter hence the end result will not be the same.
This is a quick method but you can leave it to stew for longer if you have the time. Gold leaf is optional, it just give the murky color of the stew a lift!
Music by Shahram Nazeri & Hamid Motebassem
This is the first Fesenjan recipe I found 6 years ago the first time I tried to make this (my favorite) dish for myself and before I was seriously into cooking, and I fell in love -- so did all my friends. I have since strayed and tried allegedly "more authentic" versions of Fesenjan, but I always keep coming back to this. So simple, so delicious, works every-time. Thank you Ariana!
It's one of my favourite recipes. You can also make this vegetarian or use meat balls - alot of people in Iran serve it with meat balls these days. Really delicious.
Thanks for your recipe and explanation to non-Persian peopl. I would like to add that "Turmeric" could be use inside almost all of our stews "Khoresht" except "Fesenjoon". Instead of Turmeric we use Saffron in Fesenjoon so, you could add Saffron instead of Turmeric to your chicken to change its color and flavor (Don't worry if your saffron has good quality it won't lose it's flavor if you add it early). Some people also use small quantity of Black pepper which is optional because, Walnut and Black pepper base on Humorism are both Yellow bile so, people who has problem with liver derangement and imbalances in the humors should avoid using both black pepper and walnut together. Also in different part of Iran people like Fesenjoon differently. Some like it to have more sweet taste and some like it to have more sour taste but, almost everyone like Fesenjoon to be sour-sweet or "malas" taste. So, I recommend everyone to taste their pomegranate molasses first and see if it has more sour or sweet taste and add sugar or lemon juice base on their liking. A good Fesenjoon should have brown color (not light brown or very dark brown) and the oil of the walnut should be visible on top of your stew which both will happen only if you cook your Fesenjoon very slowly (it usually need 3-6 hours) otherwise you won't have the great taste.
I am a fesenjoon junkie and this was absolutely perfect and spot on!!!
Wonderful dish and excellent explanation and demonstration - this is my absolute favorite among Iranian dishes ... and the only one I know how to cook. Thanks Ariana!!
Thank you for suggesting vegetarian options!
Ariana. Your instructions are clear and easy to follow. Your technique is simple and elegant. You are a classic chef. You got style! 👍👍👍👍👍
A Classic Persian food got easy to make with this classy chef Ariana video. Thanks :)
I absolutely LOVE fesenjoon, tried it in Iran and totally fell for it. And now, thanks to this vid, I have a recipe and can make it at home whenever I please :)
I followed exactly the way she did it the result was amazing, thank you for sharing and great presentation.
My mother was from Rascht and made all sorts of delicious food. Fensenjoon was my favorite. This brings back such memories. Thank you.
Thank you for your high quality tutorial!
it looks really good! i like your method it kicked it up a notch with the gold leaves.
Wonderful recipe....thank you very much!
My mum's made me this since I was a kid, it's definitely my favourite meal :)
I'm going to try making this.
one of my fave dishes
Thank you, I will cook it, as a surprise to my Iranian wife, I am from Brazil, and I love the Iran and Iranian people and the food!
Yay! This recipe is so easy. My aunt taught me to make Fesenjoon and I forgot some of the steps, but this seems like it's pretty much exactly what she did. I don't think I ever had it with saffron before, but it sounds good!
I'll try this. Seems will be a success. Thanks.
Great recipe ! You are awesome !!! Please make more videos ... I am learning so much
You are the best, i love your cooking
I love your caracter , your sympthy and calme. I appreciate you
My mother has been a chef for 34 years and she is a master in making traditional food. She has had her own restaurant, and by looking at this video she has found 12 mistakes which you shouldn't really have made if you are a proper chef. It is a nice gesture for bringing a familiarity to our traditional food but please do it proper teach them the right way because you are just teaching them wrongly and its not how we should play and treat the art of our food tradition.
You have a very long journey to go until you can completely canvas and master the right way of our tradition.
Ghazaleh, you can add your comments here about her mistakes, not a bad idea by sharing experience!
Tell your mom to make a video then my friend. Some people like to sit on the side and just complain.
She hasn't been sitting around she just got back from Spain tour for insperations for her international book while her lawyers are finalising her iranian traditional cooking book. And yes she soon will make videos once shes finished with publishing! I've told mother she will tell me her mistakes and I will write them here soon.
what was a 12 mistake and how would u ,know ur mother fesenjoon taste better , and let me tell you something in art of cooking nothing is wrong as long as deliver pleasant taste , my mother is a master chef and found 12 mistakes , whats wrong with you
alkapon22 It is not possible. This lady, Ghazaleh Dastbaz is Iranian. Iranians are very good at pointing at others' 'mistakes' but never have good solid solutions! I am an Iranian so I _can_ criticize Iranians. I have become very good at ignoring this kind of 'mistake' correction. It is actually not a correction, it is trying to put down the person to bring one's status up. She is basically telling people that this lady is not a good cook, they should not watch her videos and they should seek her mother's cooking! Pathetic, it is. It unfortunately stems from being very tribal and jealous of other Iranians success. I live in Canada and see this kind of behaviour from Iranians on regular basis.
I did it! Thanks, you have the best explanation of this dish.
I made it into a vegan version with Tofu. Though at first it was more sour, I had to add more sugar than the amount I saw you put in to balance it out.
Thank you so much!
toasting walnuts after grinding is hard, as if you don't do it right it will burn very easily,it is safer to toast it before grinding in oven 350 degree for 15 to 20 min max,and grind it while they are hot,especially if it is first time you trying it,and saffron is usually used in tomato based stew ,no need to add saffron to be called persin!!and finally absolutely nobody use gold leaf!! even the king!!
wonderful . Fesenjan is very good. Tea and salad must eating . Red onions and Paprika mushrooms make salad excellent
سپاس از ویدیوی عالی و از آن موسیقی زیبا . دست مریزاد !
You explain really lovely 👌👍
I bet with your magic touch,its wonderful ...keep shining
I used to have with me an old Persian lady but didn’t learn to cook Persian food 😭 thank for finding you
Thanks Maria :) x
Dear Ariana, Great recipe! Well done. Very clear instructions. Thanks a lot for this video.
Thanks for you guidance. I made this dish for the very first time for a local pub Cook-Off. Added a mystery ingredient for a final touch and won 2nd prize. Not bad for a first attempt. Thanks so much for making this video Ariana
No fair! What was your mystery ingredient?
Ah Ha! Have you made this dish yet? Hmm. Now no criticism from anyone being not traditional. That is the magick of creativity. Grated dark chocolate on top along with the pomegranate seeds and arugala for colour. Got me 2nd prize with my very first time cooking this dish. Delish!
Very good Video! Thank you. :)
Looks fantastic and I absolutely loved your video presentation! By the way, where did you get that beautiful mortar & pestle? It is gorgeous and I would love to find one! Please carry on with your video recipes!
Kheyli mamnun baraye rahnamae tun! shoharam iraniye goft ke fesenjoon kheyli khub bood mesle madar bozorgesh dorost mikone! karetun biste khanume Ariana!
I shall try it this Saturday and shall let you know. Sounds easy yet again, I am the one who is gonna cook!!! Could I ask for a little prayer? LOL
Hi I love this dish and have made it once before. Please can you give the amounts of ingredients as I would like to try your recipe.
i almost let a tear drop
Finally I found this lovely and delicious fesenjan
:))
هنرمند عزيزمى صد افرين💥💋🦅
I really like the idea of decorating it with gold leaves/flakes -- because let's face it as delicious as Fesenjoon is, it's not exactly the most appetizing looking stew on it's own (specially for the uninitiated) -- thanks for the tip.
I am sure it will be very delicious food.
Oh i like her
Looks delicious! Where do you get the gold leaf? Do they use that a lot in Iran?
Someone needs to take the Persian food to the next level
You are a great chef my grandma usually puts almonds is that in the original recipe??
Hello, I LOVE your tutorial ... and I LOVE Fesenjan. Please tell me, could this be made in a Crock Pot? Thanks in advance.
Wonderful video & very easy to follow instructions! :) Do you know where online I can watch you're documentary: "Ariana's Persian Kitchen" on national geographic?? I couldn't find it on youtube, nat geo website, nor on dvd online. :( It seemed splendidly filmed & produced. I'd love to see it sometime!
Fisincan is very delicious ,we cooked in Azerbaycan too👍👍👍
Yes yummy Thanks Veten
Looks amazing. What is the meaning of the word fesenjan I'd like to know please.
The food and ariana look delicious :D ;)
How lovely!!! I adore middle Eastern cooking, and I want to ask if you can show a recipe for that rice you served!! I live in Malta, and we have a huge Arabic influence in our food and language, and we do have a baked rice called Ross Il-Forn, and that rice looked a bit different, but at the same time similar. LOL
Thanks for sharing this beautiful recipe. I am going to try it VERY SOON!
***** OOhhh, thanks Bob!
GoranMak But we are Iranian and not Arab. And don't think everything in the Near East is the same. You would be a fool to place Persian cuisine at the same level as Arab food. I think you are more interested in Ariana than the food.
Truth Is on the Internet & CZcams Well, I was actually more interested in the FOOD as I was watching a food channel...besides - I am GAY - so...no.
I apologise for mixing up your PERSIAN food with ARABIC, but I was simply commenting on the STYLE of food - not your CULTURE or geographic location.
Thanks for your response - I could have done without. It was NOYT helpful, insulting, and did not answer my question.
If you cannot answer my question, I don't know why you answered. Thanks "Truth". Unfortunately, you did not tell the "truth" in this case.
Ciao.
hi!
im happy you liked the Iranian food, i hope you enjoy coocking and having it!
for rice soak one cup of rice and add some oil like olive oil. you may wait for 1 hour or you can make it that time. anyway dont forget to add little amount of salt.
now, turn on the fire, it takes 7 to 10 mins that rice start boiling to reach to a point that you see wholes in the rice. and water is almost gone. so turn the fire to lowest and wait for 30 minutes. it will be cooked :)
and water on rice should be about 2 centimeter when you first put it on the heat to boil!
have a nice fesenjan!!
Sarah Falconer Thank you so much for taking the time to explain the recipe! I can't wait to try it!
looks great! love your technique but would love to know the ingredient measurements!
سوپر 💐
Hello dear, i would love to cook this with domestic duck , would you personally cook the duck on the bone or does it come out better without the bones? thank you for your reply.
Some things I wouldn't ad but that's ok not all persians cook the same things, with the same ingredients, the same way, I noticed that everyone has there own different and unique way cooking, as would I. Which as perfectly fine ! Do as u please with ease, it all comes out delicious!
ما در تاجیکستان فسنجون درست نمی کنیم. الآن از شمای عزیز یاد گرفتیم. تشکر !
מקס מלכיאל ،،سلام،شما،،ایرانی هستی؟؟؟
מקס מלכיאל ،،تاجیکستان،،شنیدم کشور خوبیه،،،مردمانش مهربان هستند؟؟
מקס מלכיאל joonam ba oon lahjeye azizetoon!
What's with the gold ? 😐😐😐
Bah bah bah. I'm getting hungry!
Great recipe! I only have one question about what you added on the top as garnish and I could not figure out what it was( I mean the golden one). I really appreciate it if you could let me know what it is because it makes it so beautiful and more attractive :-)
That is "Edible Gold Leaf"
I reccomend butter saute with sage any time you add butter to the rice, have sun flower oil and some butter, when warm, the butter melted, splash liquid over the rice.
Looking at this at 1 am wasn't perhaps the best idea, my stomach is rumbling. Dying to have some. Too bad it's not pomegranate season yet.
Can I cook onion and walnut together in same pan? I just want to cook sauce without chicken.
It’s better if you cook your onion separately because they will take longer to cook and you’ll need some oil to make them translucent and give them some color. After that you can mix your onions and dry roasted nuts with water and proceed with the recipe.
ورقه طلائی رنگ چی بود لطفا؟
Salaam arz meekonaem. In Mazandaran we make it with pheasant
Slm
Age mishe Pokhte lazania bedone fer ham amozesh bedid
به به . فسنجان بسیار خوب است. چای و سالاد باید خورد . پیاز قرمز و قارچ پاپریکا در سالاد عالی خواهد شد
Hello.
This recipe is for how many person please ?
merci, i thought it would be harder, my mom spent hours cooking that lol
IRAN IS GREAT 😍🇮🇷
is it easy to make the molasses out of a pomegranate? I can buy pomegranates easily but ive never found the molasses for sale... Thanks!
you can make molasses by concentrating pomegranate juice!
Boil pomegranate juice for 1 hour and thats it
It's not hard but, rather time consuming process. But, remember that you should only use fresh pomegranate juice if you want it to taste good and try to make a thick molasses rather than watery molasses to extend it's shelf life and make it tastier. Also pomegranate seeds that has more soar taste (usually white seeds) are better than red sweet seeds to make your pomegranate molasses has saor sweet taste. There are many recipes on the internet for making pomegranate molasses. Some are very watery (Arabic version) because, they don't continue heating and stirring the molasses to make it thicker and a bit darker. Keeping the pomegranate juice inside a metal bowl for 1-2h before starting to heat it could also help make it more acidic and sour.
What are an proportions or measurements for ingredients?
You can find another online recipe for this that shows ration and also incorporate some of the tips here.
actually, I found it also listed on her page. arianabundy.com/khoresht-fesenjan-rich-pomegranate-and-walnut-stew-with-chicken/
this seems to be a really hard and complicated meal to cook.
I LOVE fesenjoon with tadik, I would swim in it if i could
Can I use pure pomgran juce
no but you can make the molasses by cooking the pomegranate juice for a while till it makes a syrup. it needs to be concentrated and regular juice would be too thin!
My earlier post was before I had watched further into the video. You cook chunks of white meat chicken, in an acidic medium, for A FULL HOUR?! How are those pieces of chicken soft?
Thank you so much for this Artistic video, but is Gold leaf eatable ? can people eat Gold leaf or before you eat have to take it out from the food ?
Yes, you can buy edible golden leaves from pastry shops or high-end grocery stores.
Awesome! I just wonder what was the golden stuff at the end?!
Gold.
Talk about a rich stew!
Lol!
Should you not let the stew "sit" for HOURS until you have a thick layer of oil on top of the stew? An Iranian grandmother would not approve of this. :)
When I tried this, the Fesenjoon didn’t do the same dark as yours, even though it started at the same pale brown as yours was at the beginning. Can you advise on what I did wrong?
Sorry, didn’t go as dark as yours*
You need to cook it way longer! Allow 3 to 4 hours on the stove or 10 hours in the slow cooker and the colour will turn brown.
You did nothing wrong. If you want a darker colour just add more pomegranate molasses and if it becomes too sour add abit of sugar for a sweet and sour taste.
Just add more pomegranate molasses. You also have to let the whole thing simmer for half an hour.
Adjust your pomegranate molasses
Beautiful lady with a beautiful stove and beautiful food! Yummmy. Thanks for vegetarian suggestions. Mushrooms, potatoes or tofu!
dear friends who are interested to have persian food recipes all together in English and have some questions about it you can go to Facebook and search name as " Persian (Iranian) foods recipe". try it I think you will like it
I have tasted something similar in India,but it has paste of Onions,ginger,garlic plus Coriander and cumin and chilli powder with cardamon,clove and cinnamon.
Joseph Antony
Indian foods are great. But if taste this one. U ll see it's totally different
Please upload the recipe so that we can get the proper proportions. This was a helpful and clear tutorial. Thank you. Many of the tutorials are in Arabic and I do not understand what is being said.
Luvsthe City dude it is not Arabic! wrong country!
👌👍👏🍴yummy
Thank you very nice video.Ghazaleh its a bit jealous I think,its easy to say everything is wrong but you never explain it. for me as a man I tried and be come very tasty,She is also beautiful as well maybe that's why Ghazaleh get jealous hehe.
such a beautiful woman!
use chicken with the bone for that something extra
Love from India
I made this and the taste is just like what I've tried but the color is not right. mine is way too light. I added 12 oz of the molasses! Does not look like my beautiful Shamshiri dish.
Sorry I am not convinced this Fesenjoon wil taste like the original Persian Fesenjoon. You put onion, chicken, turmeric and salt at the same time in a pan? so they will all join together and create a tasty fesenjoon? I dont think so :)
Hello
I am not Iranian. What is the real recipe ? Do you have the link of another video in english, french or spanish ?
there are different Version of it due to different regions in Iran.
It may actually taste better? Original is not always necessarily the best version. Besides, taste is very relative.
آریانا سلام،
Please help me to understand something. I often see people use chicken breast for fesenjoun, but that seems to be the very worst cut of the chicken to use because of how quickly it cooks and how dry it quickly becomes after reaching the point of being done just enough to eat. Considering that fesenjoun was originally make using wild duck, and considering that every part of the duck including the breasts are rich with myoglobin and therefore able to be cooked low and slow more like dark meat, why don't you prefer to use only chicken thighs and legs for fesenjoun? It seems like it would make a more succulent and flavorful dish.
You are correct, sir. Thighs with the bone left or even beef chuck works a lot better in my opinion.
you are such a lovely persian lady with that beautiful accent and i can say i can not to answer the phone while i'm cooking except if i have a wife like you come into the kitchen and then i will burn everything for sure. even your voice is so touching. thanks for sharing this video film.
what did she add at the end? golden what?
Just gold leafs man.It's not for flavor, it's litirally gold, 24k. So thin it'a eatable. it will come out the same way it came in. Persians put it in their food, cause why the fuck not.
dried plums/prunes www.sadaf.com/sadaf-golden-prunes-56-6465/?OrderBvin=39cabec5-fcfc-4eba-b66c-4e31128cb644&LineItemId=2209668
plums
Leonardo Parra , gold leaf, so you
poop gold, lol
Golden Plums
Where is the tamarin?
It's super important!
It's nice to see this recipe being spread on the internet, however most iranians (that I know personally) make this with other cuts of meat and would not use pomegranate juice at all.
Also, that rice at 4:51 does not look very persian.
Ghazaleh is RIGHT. It tales a lot more than this to make an excellent fesenjan.
Enlighten us!
Lemon juice in Fesenjoon?!! It sounds a bit weird!!
bale hame mitonan
Goldeschdige siyadibud sonst war ok
Ariana jan
vaghean azat mamnoonam .shayad bavaret nasheh valee 18 sal bood ke be donbale kasi migashtam ke in khoreshto be hem yad bedeh ama hech vaght nashod. doostam ke mesle khodam balad nistan, khanoom haee doostam ke balad hastan hech vaghat yad nadadn va shookhi migereftan migan boro zan begeer khodesh baladeh , ketabe ashpazi ham morede alagham nist va geej misham be har hal bada az dedane in vedio az shoma. amrooz tamame khareedam ro kardam va ba hayajan amadam ke in khoreshto dorost konam.
shoma besyar zeeba hasteed va video shoma ham del nashin hast .daste kasi ham ke in video ro gerefteh va edit kardeh vaghean dard nakoneh.
hatman video haee bishtaree dorost koneed agar ham ke khasti befrooshid avaleen noskhasho ba emzayeh khode shoma bandeh khareedaram.
moafagh va pirooz bashid.
bazam mamnoon
moein