Fesenjoon (also called Fesenjan) is originally from the province of Gilan, bordering the Caspian Sea in Iran. This stew is the king of Persian stews and loved all across Iran. It's a magical combination of ground walnuts and pomegranate molasses that has a delicious earthy, tangy flavour. Depending on the region, people make this stew with various levels of sweetness. People from Tehran and central Iran usually make Fesenjoon super sweet and enjoy it with chicken or meatballs. In the northern regions Fesenjoon is more tangier and less sweet and is also enjoyed with eggplants. In my dad's home town of Gilan this dish is made with pumpkin and it is called Serjeh-aab. This recipe is very close to my heart. I Hope you enjoy it.
The perfect Fesenjoon requires a long slow cooking process which is done at Exotic Bazaar's kitchen allowing you to prepare this delicious stew in no time at all using our Walnut & Pomegranate cooking sauce.
-1/4 Butternut Pumpkin Sliced to 4 cm Thickness
-1 Tbsp Olive Oil
-1/4 Cup Fresh Pomegranate Seeds (Optional)
- Salt & Pepper For Seasoning.
1- Preheat the oven 180C.
2- cut the pumpkin into 1 cm thick slices.
3- Line a baking tray with parchment paper and place the pumpkin pieces on the baking tray.
4- Brush the pumpkins with olive oil and season with some salt and pepper.
5- Bake the pumpkin for 25 min until golden.
6- Add 1 Jar of Fesenjoon cooking sauce with 1/4 cup of boiling water in a saucepan and let it simmer for 10 minutes.
7-Serve the Fesenjoon stew in a serving bowl. Place grilled pumpkins on top and garnish with pomegranate seeds and serve with steamed brown rice and Shirazi salad.