Tag Archives: persian recipe

Fesenjoon (Walnut and Pomegranate) Stew

Khoreshteh Fesenjoon is one of the most popular and hearty of all Persian stews.  It is made with ground walnuts, pomegranate molasses and chicken – an unusual but delicious combination that blends tart and sweet flavors for an exotic treat.  Best served with saffron basmati rice topped or on top of tadeegh (crispy rice).  A family favorite!

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Pomegranate Molassas (Robb-e-Anar)

Pomegranate Molassas (Robb-e-Anar) is a tart flavored thick syrup made from concentrated pomegranate juice and often combined with sugar and fresh lemon juice.  It is most widely used for making fesenjoon stew (chicken and ground walnuts).  Pomegranate Molasses can also be used as a beverage flavoring – simply add one tablespoon of molassas plus one tablespoon of sugar to a glass of still or sparkling water.  Add a shot of vodka and a slice of lime for a delicious and refreshing cocktail!

You can purchase pomegranate molassas from any Persian, middle eastern or ethnic store.  Or buy online from Sadaf priced at $2-$5 per bottle. 

Pomegranate Tart Molasses 10 fl. oz.

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Zereshk

Zereshk are tart and lightly sweet berries used in Persian cuisine.  Also labeled ‘barberries,’ zereshk is typically paired with chicken and rice dishes.   Zereshk jam, zereshk juice, and zereshk fruit rolls are also popular treats produced with zereshk berries.

Always wash zereshk before using.  Small rocks, twigs and dirt get lodged in the packaging and should be removed carefully.  Rinse zereshk several times in a bowl of cool water and discard any debris that falls to the bottom of the bowl.

When using zereshk in dishes, sautee in vegetable oil or butter for 2-3 min or heat using a microwave oven for one minute.  This will soften the dried barberries and bring out the tart flavor.

Iranian, middle eastern, or ethnic stores usually carry zereshk berries in a dried form.

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Baghali (Lima Bean) Polo

Baghali (Lima Bean) Polo is a colorful and delicious dish made with basmati rice, lima beans and dill weed. It can be served with lamb shank or baked chicken.

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Mast-o-kheeyar (yogurt with cucumbers)

This refreshing appetizer is easy to make and only requires a few ingredients.  You can double or triple the recipe for a large party or scale it down for a quick snack.  Use it as a dip for veggies (baby carrots, zucchini, celery stalks and radishes), spread on top of grilled pita bread for a delicious appetizer or add to the dinner table for the perfect side dish. My family loves to use mast-o-kheeyar as a dip for potato chips! 

Mast-O-Kheeyar

  • 1 cucumber, diced
  • 2 cups plain yogurt (3.5% or 4% fat plain yogurt works best)
  • 1 tsp chopped mint leaves (fresh or dried)
  • salt and pepper to taste

Combine all ingredients together.  Serve in small bowl.

Diced Cucumbers

Fresh mint leaves

Plain yogurt (I prefer 3.5% or 4% fat, though you could use 1% or fat-free as well)

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