logo
  • About us
  • Share

    Fesenjān Stew

    Iran - Fesenjān Stew

    Overview:

    • Course/Drink: Main Course

    Koresh-e Fesenjān or simply Fesenjān, is an Iranian stew flavored with pomegranate syrup and ground walnuts .

    Fesenjān is traditionally made with poultry (duck or chicken), but also variants using balls of ground meat, ghormeh cut lamb and fish. Depending on the cooking method, it can have sweet or sour taste. Fesenjān is served with Iranian white or yellow rice.

    This khoresh is also a very old and popular dish with all Iranians. It is mandatory at all festival dinners and the public food servings of the religious nights of Ramadan and Muharram.

    Ingredients:

    1 large onion, minced

    ½ teaspoon pepper

    ½ teaspoon turmeric

    2 tablespoons butter or cooking oil

    1 pound meat or a small duck or partridge

    ½ pound walnut meat, coarsely chopped

    1/3 cup hot water

    1 ½ cups pomegranate juice

    Salt to taste

    Juice of 1 or 2 lemons (optional)

    1 small eggplant

    Cooking oil

    1 ½ teaspoons cardamom powder

    Walnut Meat

    Pomegranate Sauce

    How to Cook:

    Sauté the onion with the pepper and turmeric in the butter or the oil until well browned. Remove onion and drain.

    If ground meat is used, make small balls and brown slightly in the oil remaining in the pan. If birds are used, brown them on all sides.

    Sprinkle meat or birds with the flour and the chopped walnuts and sauté for a few minutes longer. Add water, pomegranate

    juice, and salt to taste and, if you like a sourer dish, the lemon juice. Cover and simmer over low heat for 30 minutes.

                                                                                                                                                                                                                                                          Peel eggplant, cut lengthwise into 6 or 8 pieces, sprinkle each piece with salt, and stack one on top of the other for a few minutes to drain .Then rinse in cold water, dry, and sauté in hot oil until lightly browned on both sides.

    Arrange the eggplant on top of the meat or poultry, partially cover, and simmer over low heat until the eggplant is tender and a rich, brown gravy rises to the top.

    Add powdered cardamom, stir well but gently, and cook about 5 minutes longer.

    Serve with chelo (rice).

     

    Notes & Recommendations:

    1 pound white Fish or salmon may be used instead of meat or poultry. In this case the cooking time will be about 15 minutes less.

     You can also use lemon or lime juice, brown sugar, and ½ cup tomato juice when pomegranate juice is not available.

    Clips

    Fesenjān Stew (Khoresh-e Fesenjān ) - Untold Persia


    About Us

    The word Persia gives the image of a magical and mysterious land of far away and long ago, of ancient monuments and beautiful works of art – carpets, tiles, fine ceramics and miniatures. It also reminds us of legendary and tragic love stories and epic poems about great wars. And Persia is indeed a world ancient and contemporary, a bridge between heaven and earth. We want to show you around. Discover things to do on your next trip to Iran and plan a trip of your lifetime. Yes, it is that easy! This website gives you the tools to plan your trip to Iran: detailed information on destinations; inspiring ideas on what to see and do in each city; where to stay; where to eat; travel guides and let’s say everything you need so you can dream up a trip to Iran.

    Patrimonito

    This workshop is designed according to the UNESCO World Heritage Education Programme in order to give young people a chance to voice their concerns and to become involved in the protection of our common cultural and natural heritage. It seeks to encourage and enable tomorrow’s decision-makers to participate in heritage conservation and to respond to the continuing threats facing our World Heritage. The idea of involving young people in World Heritage preservation and promotion came as a response to Article 27 of the Convention Concerning the Protection of the World Cultural and Natural Heritage (World Heritage Convention). Furthermore, Patrimonito means 'small heritage' in Spanish and the character represents a young heritage guardian. Patrimonito has been widely adopted as the international mascot of the World Heritage Education Programme.
    Date: 29th December
    Number of trainees: 7
    Duration: 3 hours

    The workshop of "Patrimonito" was held on 29th of December. Participants arrived around 10:30 and they were welcomed by hot chocolate and Persian cup cakes. After a little introduction by trainers and trainees, the process started by making two groups and letting them choose a name for their group, each group was accompanied by a mentor then each group was given some images of world heritage sites in Iran and some descriptions, each group was asked to match images and descriptions, the mentor was guiding them throughout the activity. All trainees were participating actively and trying to remember their experiences about their travels to these places. When they were done with the activity, the mentors started giving the answers and a brief explanation about each site; mentors were using trainees’ ideas and experiences to complete their tasks.

    Shortly after that, the second part started which was a presentation done by two of mentors. The aim of this presentation was to define the value of these world heritage sites and duties of each person as a "Patrimonito", and what happens if there is no "Patrimonito" and nobody cares about our tangible or intangible heritage. In this part trainees started questioning and understanding the whole concept of being a "Patrimonito", they also added their own suggestions on how to protect our heritage and by the end of this part, they were completely aware about their role as a "Patrimonito".
    Now it was a best time to have a short break, during the break trainees were introduced to some of intangible heritages as they were served by traditional food and snacks and even they way of serving was according to traditions and everyone had this opportunity to discuss about intangible heritage while enjoying some traditional food and snacks.
    When the break was done, everyone was asked to choose a heritage either tangible or intangible and they had to introduce their chosen heritage to a tourist by making a postcard using what they have learnt. They were given all of necessary tools such as color papers, color pencils, glue, scissors, images of heritage and a mentor was with them in order to help them completing the task.

    When they were done, they handed out their postcards and with the mentors they sat together and spent a few minutes asking and answering about what they have learnt. Then they were told to say their vows for protecting their heritage and caring about it, the mentor said the vow and the trainees repeated after her and they officially became a "Patrimonito".

    The last but the best part was when they were given the certificates, and they were told that since they are aware of the value of the heritage and they know how to protect it, they are chosen as "Patrimonito" and they should continue their mission by introducing the value of heritage to others. They were granted certificates and labels and the workshop of "Patrimonito" was finished by taking some memorial photos.