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fesenjan recipe
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Persian Fesenjan Sauce Recipe

A wonderful rich khorsh of Walnut and Pomegranate molasses. You can use this khoresh with chicken or mushrooms. 
Course Main Course
Cuisine Persian
Keyword walnuts
Prep Time 30 minutes
6 hours
Total Time 6 hours 30 minutes
Servings 20 servings
Calories 177kcal

Ingredients

  • 400 gram Shelled Walnuts
  • 400 ml Pomegranate Molasses
  • ½ kg Pumpkin

Instructions

  • Process the Walnuts in a food processor till fairly fine
  • Add to a heavy frying pan and gently stir over a low to medium heat
  • As the mixture changes color and releases oil, slowly add in water to cover
  • Simmer on low for about 4 hours
  • Add cooked pumpkin
  • Add sugar or lemon juice to taste (usually not needed, depending on the pomegranate molasses)
  • Continue to cook on low until a rich brown color has developed and the sauce of thick enough to coat the back of a spoon

Notes

This delicious dish of walnut pomegranate can be served over cooked chicken thigh fillets or sauteed mushrooms.
A useful recipe when mastering Persian cuisine.

Nutrition

Calories: 177kcal | Carbohydrates: 13g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 2g | Sodium: 1mg | Potassium: 173mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2132IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg