Fesenjan Recipe

Fesenjan is one of the most authentic and beloved Iranian dishes, prepared in a unique way in each province, and has many variations. This delicious stew is typically made with chicken or lamb, walnuts, and pomegranate paste, offering a unique combination of sweet and sour flavors that attracts many people. Fesenjan is usually served with rice and is often chosen as a main dish for parties, celebrations, and special occasions.

The recipe for Fesenjan with meatballs is a popular method of making this stew, adding a distinct and delicious flavor to the dish. In the following, we will explain step by step how to prepare this delightful dish.

How to Cook Fesenjan with Meatballs?

Mix ground meat with grated onion, turmeric, salt, and pepper, then shape into walnut-sized meatballs and fry them in oil. In a pot, sauté ground walnuts with a little oil. Add pomegranate paste, sugar (optional), and some water, then let the sauce simmer on low heat until it reaches your desired consistency. Add the fried meatballs to the sauce and cook on low heat for about 30 minutes until the flavors meld together. Serve the fesenjan with white or saffron rice.

How to Store Fesenjan in the Freezer

To store Fesenjan in the freezer, allow it to cool slightly first. Then, place it in airtight freezer-safe containers and you can store it in the freezer for up to two months.

Fesenjan Cooking Tips

• The meat used in Fesenjan can vary, including duck, chicken, lamb, or mutton.
• Fesenjan requires patience and should be cooked over low heat for a long time to allow the flavors to meld together perfectly.

Fesenjan Recipe With Meatballs

Recipe by admin

Fesenjan with meatballs is a different and delicious version of the traditional Iranian stew, made with a combination of ground walnuts, pomegranate paste, and fried meatballs. This dish has a rich, balanced flavor of sourness and sweetness and is served with saffron rice. An excellent choice for gatherings or when you crave a special, home-cooked meal!

Ingredients

• 300 grams  ground meat (lamb or beef)

• 300 grams  ground walnut

• 1 medium onion

• 1.5 cups  pomegranate paste

• Sugar to taste

• Salt, pepper, and turmeric : to taste

Directions

• To prepare Fesenjan with meatballs, first, place the ground meat in a suitable bowl along with salt, black pepper, and turmeric. Then, grate the onion and thoroughly drain the excess juice.
• In this step, add the grated onion to the bowl and mix the ingredients thoroughly until well combined. Then, cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes.
• In this step, place the ground walnuts with a little oil in a suitable pot and sauté them until their color changes. Once the walnuts darken slightly, add 2 cups of cold water.
• In this step, allow the ground walnuts to cook over low heat and release their oil. Once the walnuts darken in color, add the pomegranate paste to the pot.
  
• In this step, remove the bowl with the ground meat from the refrigerator and shape the meat into meatballs the size of walnuts. Then, place a suitable pan on the heat and add some oil.
• Once the oil is hot, add the meatballs to the pan and fry them until golden brown on all sides. Once the meatballs are evenly browned, gently add them to the pot with the stew.
• Now, let the stew simmer over low heat for another 30 minutes to thicken. After 15 minutes, taste the Fesenjan and, if needed, add salt, black pepper, and your preferred spices. The sweetness and sourness of Fesenjan is entirely to your taste; you can add sugar to your liking if desired.
• Finally, allow the meatballs to cook thoroughly and the stew to reduce. Once the Fesenjan is fully thickened, transfer it to your desired serving dish and serve with rice.

Tips for Making Fesenjan With Ground Meat Even Tastier

• To make a more delicious Fesenjan, use quality sweet pomegranate paste. Add the pomegranate paste toward the end of cooking to avoid overpowering its sourness. It’s recommended to use a mix of sour and sweet pomegranate paste for an outstanding flavor.
• To make the meatballs crispier, you can add a little breadcrumbs to the ground meat.
• Fesenjan is a stew that doesn’t require a lot of oil during cooking, as the walnuts release oil and provide the necessary fat for the dish. To ensure the stew releases oil when served, add two ice cubes to the pot 15 minutes before serving, so the stew undergoes a thermal shock and the oil rises.