Recipe: Khoresht-e Fesenjan – Never Judge A Meal By Its Colour

Today, I invite you to unravel the mysteries of Khoresht-e Fesenjan – a very special pomegranate and walnut stew.

Brown Mystique

Now, I’m no stranger to love at first sight, but this was more like love at first bite…. In my naivety, I questioned my choice. Little did I realise, Khoresht-e Fesenjan was about to prove that looks can be deceiving.

Tasting Notes of Dish

As I cautiously took the first fork and spoonful, the rich flavours danced on my palate, making me forget all about the initial appearance that had me contemplating a polite emergency exit strategy. The dish unveiled a symphony of tastes: the earthy depth of walnut, the vibrant burst of pomegranate, a tangy zing that kept me intrigued, and a nutty undertone that brought everything together in perfect harmony.

Each bite was a delightful journey, revealing layers of complexity and surprising combinations that made the experience unforgettable. The tanginess balanced the richness, while the nuttiness provided a comforting, familiar backdrop to the exotic flavors of pomegranate and walnut.

In essence, this dish was a masterclass in flavour balancing, where every element played its part to create a memorable culinary experience.

Fesenjan Feat

Determined to try my hand at this Persian delicacy on British soil, I took it upon myself to make Fesenjan. The culmination of my efforts left my Persian friends genuinely astounded, although I have no idea if they liked it or not.

Walnut Wonderland

Now, let’s get down to the recipe. I fondly recall my initial attempt to transform my walnuts into a smooth paste, armed with enthusiasm and a hand blender. My first endeavour resembled a kitchen battle more than a serene cooking session. As I blended away, my hand blender decided to wage war on my unsuspecting palms. Blisters ensued, turning my pursuit of Persian perfection into a hands-on (quite literally) cooking lesson.

Undeterred by my blender-induced battle scars, I decided to give it another shot. This time, armed with a shiny new blender that promised a smoother journey through Walnut Wonderland. But alas, that wasn’t to be either.

Pomegranate Tango

Armed with pots, pans, and that authentic Persian touch, I set out on a hunt for pomegranate syrup in the UK. Alas, my search for this was one of frustration. I searched high and low, interrogating bewildered shop assistants with a desperate gleam in my eye. “Pomegranate syrup?”

The responses ranged from sympathetic head shakes to perplexed stares, leaving me contemplating the absurdity of my Pomegranate syrup hunt. It seems that in the UK, pomegranate sauce is the unicorn of condiments. Undeterred by its absence, I made do with the closest substitute I could find. As I slowly added this syrup to my bubbling cauldron, I couldn’t help but imagine the Persian soul inside me performing a bemused jig.

Ingredients

For those eager to try this adventure themselves, here are the main ingredients you’ll need to craft your own Khoresht-e Fesenjan:

• Chicken Breast
• Walnuts
• Onions
• Pomegranate Molasses
• Salt and pepper
• Turmeric
• Water
• Chicken Stock

Recommended Pairing: Saffron Rice

To enhance the flavours of this dish, we suggest serving it with saffron rice. The aromatic notes of the saffron complement the dish perfectly, adding a rich, golden hue and a subtle fragrance that elevates the overall dining experience.

Why Saffron Rice?

• Aromatic: Saffron rice’s unique aroma enhances the sensory experience.
• Flavour Balance: Its mild, slightly sweet taste balances well with robust dishes.
• Visual Appeal: The vibrant yellow colour adds a beautiful contrast.

Enhance your meal’s presentation and flavour profile by pairing it with this delightful rice.