Learn how to make a Duck Fesenjan Recipe! Visit foodwishes.blogspot.com/2014/1... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Duck Stewed with Pomegranate and Walnuts recipe!
My mother-in-law taught me this dish. She's from Tehran & I can still remember her saying grind the walnuts, "keep grinding, keep grinding, not enough, keep going". Lol, there is a Persian wild honey that comes from the high mountains, I have it but I do not add to this dish. She also soaks the walnuts then actually peels the walnut skin, she feels it takes the bitterness out of the dish. Faoodeh is my dessert of choice to see you make. Awesome. This Southern girl after 26 years of marriage can now cook some real Persian dishes. 🤣 My Mommyjoon from Tehran turns 92 this month & she is coming back to visit us in January!❤
Persian dessert suggestions: Rose water and saffron ice cream with pistachios! Fallodeh Sholeh-zard (saffron rice pudding with rose water) Lavashak? (Fruit leather) Haha basically anything with saffron and rose water is considered a persian dessert
My 2 cents: - Sekanjabin (vinegar and mint based dipping syrup) best served chilled with crunchy fresh lettuce - Halva (wheat flour version), follows the saffron + rose water rule
in many parts of Iran and neighbouring countries which have the same food culture this dish is a food of cold season. The aim is to cook it to a point that the oil separate from the stew and form a layer on the surface (and no one removes that oil 😉 because it is delicious ). One way to do this is to add couple of ice cube to the boiling stew when you boil it to make it thicker. Also some use fried meatballs (lamb and onion) instead of white meat.
You did a really good job! I know that this is your version of fesenjoon, but just so others know, we don't add cinnamon and nutmeg. Also, this dish can be made with either lamb shank, duck or chicken. A lot of people don't fry the meet to make it healthier, but of course fried meet is much more delicious. The oil that comes up to the stew is mostly and mainly (if don't fry your meet) from the walnut. The more you blend it (in the traditional way, you ground the walnut about three times, so all of that healthy oil starts to come out and give another level of taste to your stew), I personally like to roast my grounded walnut until it's about two to three levels darker then add them to my stew. When all that oil comes out and sits on top of your stew you know that it's ready. Also, if you don't take your meat out, it absorbs all that goodness and taste to itself.
Why (some) people hit thumbs down?? because it isn't authentic or he didn't pronounce it right? quit bitching, food is universal!! Absolutely love your channel Chef John, learned, tried and loved countless recipes of yours :)
I think it's for the shortcuts this instructor takes. And for the imitation crust on the rice. I'd take points off for that myself. The crust on the rice is manna from heaven to Iranians.
He has a Persian Rice Recipe that definitely results in some caramelized rice though it is not clear that he used that as the base for this recipe...though I'd give him the benefit of the doubt on that.
Just finished watching this vid with my 3 children ages 4, 6 and 7. They LOVED it. Insisting that l leave a comment and thank you - here we go: THANK YOU. We are definitely making this dish next week
Hey Rodion, This is Habib from Tabriz, Iran. You and your whole family are welcomed to my house whenever you want to visit Iran. Iranians are allegedly the most hospitable nation in the world.
I think your channel is the only one i let the entire ad play without skipping it..i usually dont like to wait 2 whole minuets to watch the video but i figured i would take this time to write you a comment :) much love from Alaska
My husband is Persian, and I have been introduced to some very delicious dishes over the 9 years we have been together. A great Persian dessert is something called Noon'e Chamei. It's essentially a cream puff, but it's made with a very delicious rose water.
While it is different from how my grandma and I make it, I loved your version of Fesenjan. You pronounce the name just perfect too. for dessert: I am not sure if you have room left after eating Fesenjoon but here are some ideas: Faloodeh (frozen noodles (rice for instance) in rose water syrup served with lemon juice and sour cherry syrup), saffron ice cream with frozen cream blocks and pistachio, Halva( basically a roux with a lot more butter ( gee if you like) and a saffron sugar syrup), Masghati, Baqlava persian version and a lot more ( despite our taste in food we have quite a sweet tooth for dessert). please dont hesitate to ask me if you need the recipes or more names! At the end the most common is having a cup of tea alongside saffron candied sugar and sweet traditional pastries, of course with your family.
Chef John, Thank you so much for showcasing Persian cuisine ♡ I generally love your videos but become extra excited when I see your persian ones. This dish is prepared differently based on what part of the country you're from. My family don't sweeten it with sugar or honey. I really recommend you to try that, the acidity of the pomegranate syrup fits perfectly with the bitterness of the walnuts and the richness of the duck. As always, enjoy ♡
A good Persian dessert would be Faloudeh. It's unusual as its a sweet frozen pasta like dish but it's delicious. I have a great Persian restaurant near me and my friends and I always finish with Faloudeh. As always I love your channel. Keep up the great work.
+ Craig Tulloch "faloodeh" actually with P, from glass noodles, snow and lemon juice is an old refreshment from Cilicia. as Fesenjon, or rather pistachios, brought centuries ago by Arabs in the Orient. is mainly eaten in Islamic countries but also in Pakistan and Iran ... Site please my comment above about "Duck Fesenjan Recipe"
Hello again chef John! As a persian, I am really excited to see you do persian recipes. You are simply amazing. I have also commented on your persian rice video and told you about different kinds of tahdig. Some persian desserts are; sholeh-zard, shirberenj (these are both kinds of rice puddings), persian ice cream(saffron flavor), and faloodeh (which is usually served with the persian ice cream). Let me know if you would want the recipes for any of these. Hope this helps. I would love to see you do more persian recipes.
There is one important note, this stew can be served sweet, sweet sour, or just sour. Depending on your taste and the sweet/sourness of your pomegranate sauce, you may or may not need to add sugar or lemon juice to balance it up until you reach your desired flavor. Not quite sure if you really want dessert after a sweet dish; but if you'd like, here's a couple of options: shoeleh-zard, kachi, halva, ranginak, persian/ saffron ice cream and many more. Thanks chef John for teaching my delicious country dishes to the world. Can't wait to see more😍 Ps. I love all your recipes and the way you explain it.
wow!! can't believe you made Fessenjun!! It's one of my favorites Persian dishes. my husband is Iranian so I've learned how to make a few dishes. like Gormehsabzie I roasted my walnuts though, I like the smoke flavor and creamy texture. this is an amazing dish thank you for making it.
This looks amazing! Kind of different from what my mom makes but still looks delish! As for desert, you should try "Shole zard" which is rice pudding with saffron OR traditional persian ice cream which again, has saffron in it (we put that in everything!) with chunks of frozen heavy cream and pistachios!
There it is! Thank you so much Chef John!!! I was going to ask you to do some persian cuisine, and here it is already. Love the channel and everything. Merci va dastetun dard nakone!
JUSTsome notes from my mother: - Use meatballs, chicken, lamb dices instead of duck as well. Duck has a lot of fat, walnut too. - Also half walnut half almond decrease the strong texture of walnut stuff. -Quite fine walnuts without cracked pieces. - All Persian stew has a base recipe : Meat+golden Onion+ triple spices (salt, black pepper, & turmeric) and water. For Fesenjoon then add roasted walnuts wait 1 hour then add pomegranate paste. - Some types of walnuts are a little a bit bitter. During roasting the walnut add a half of very fine shredded carrot to have a sweet taste. Walnut from California is sweet. - There is also fake Fesenjoon in some cheap restaurant. Instead of walnut they use pumpkin. P.S: Hey John check the other stew: Ghorme Sabzi :)
hi chef John. I'm currently a culinary student with a perisan background and I really enjoyed your take on this dish ( my favorite Persian dish ) as for deserts may I suggest Halva or Sholezard ( close to rice pudding but with saffron ) I'd be happy to share you the recipes . thanks for all the lovely videos chef
Aaaah! You're seriously the best, all my family always say that i cook the best but my secret is simply watching your videos and make your recipes haha, you're so funny and your advices are amazing, thanks for teaching me how to cook !
Perfect recipe particularly for the north and for the old days. With duck, the more caramelized the onions, the better. If you get the honey from the Zagros mountains area, you will be very happy and didn’t heaven
The best Persian dessert I can think of is Faloodeh. There are variations of traditional ice ream (like with saffron) and some people like faloodeh + ice cream. I personally prefer faloodeh + sower cherry syrup or faloodeh + lime juice. Turkish baklava is also very popular.
This video was amazing. It's been a long time I haven't had chance to cook it at home but I am truly inspired with your nice and neat video so I gonna give it try again this weekend. For the dessert I would suggest you to try Halva. It's pretty easy and is the best in my opinion. Thank you again for the nice video. Keep doing great. Cheers
thank you chef it was amazing to see that you made one of most difficult stew in Persian food category. however , at very end , if you like the stew to be thicken ,then fry some flour with oil and add it to the stew and leave it for may be 15 to 30 mints and then you have a thick fesenjoun :D
This was just outstanding, I made it with a chicken leg and since my butcher carries duck I will make it with that next time. I like the added touch of the pomegranates and chopped walnuts on top. Served it with saffron rice. But I've had the rice with the roasted potatoes and that is good.
I have been watching your vids for couple years now and so glad you finally did some Persian food!! OK...CHEF JOHN.. YOU HAVE TO MAKE "akbar mashti icecream" for dessert :p its a gorgeous velvety saffron and rosewater icecream and a staple to persian dessert!! and traditionally it has a thickening agent called "calab" which is made from tubers of the orchid genus Orchis and it will make the icecream to have a stringy texture!! YOU HAVE TO TRY IT!!!
Thanks! Now I know what to make for tomorrow's dinner! I've made pomegranate syrup before since it definitely can be a pain in the kadoodle to get. Just need pomegranate juice, sugar, and some lemon! :P
Iran is a large country. Just like America. Every region has it's own dishes and their own version of this dish. Amazing effort looks succulent and delicious. For sweets and cakes, my grandma always made me cookies with dates, don't know the name, cakes with cream and yeah always different depending on the main course.
I miss it so much but I won't cook it because I know how much I try it won't be as good as the one my mom makes. But I'm glad to see a chef from the United States is making one of our delicious meals. A Persian Dessert will a "Sholeh-Zard" which is yellow, sweet and filled with almonds and it's just terrific.
I'm Persian and I completely approve of this haha. This is my least fave stew but I heart Chef John so much that it doesn't even matter, I want to try this.
Woah, I went to Iran on holiday and had this, I NEVER expected to see this on FoodWishes! You go Chef John!! (though in Iran it was pronounced Fesen Jaan, where Jaan rhymes with Han, as in Han Solo)
YUMMY! So suprised to see Persian dish on your channel :0 this is great thank you! My mom makes it with chicken instead, but duck sounds great :) thank you
My vote for a Persian dessert-- Saffron, Rosewater, and Pistachio Ice-Cream with Pieces of Cream Throughout (AKA Bastani-e Akbar Mashti) Bastani = Ice cream in Persian
my Iranian friend drinks strawberry jam/syrup in water with mint leaves as dessert/cool drink. with some lime zest its actually pretty good for jam and water.
for a dessert i highly recommend Ghottab in persian "قتاب " with a cup of tea... i think a huge amount of Persians will be agree with me ...every body knows about Faloodeh or Shole zard but ghottab is a very special sweet dessert to show :D
"toast the walnuts until they smell like toasted walnuts"... this is the exact kind of thing my sculpture professor used to say when I was in art school... this is the best kind of genius...
+strangulator42 - Chef John is such a talented genius, with a magical flair of humour that makes you want to cook his recipiese.. I just can't understand the idiots who criticise him for his tone of voice. These creeps are bullies. :-( They should watch another master Chef instead, if you can find one who meets Chef John's standard of excellence ..
Hey chef John! I enjoy your videos very much. This is my first time commenting. I've tried your salt roasted chicken recipe and it was awesome. I'm only just learning to cook myself so your videos help a lot. Would you be willing to make a video on Choux pastry (with pastry cream filling)? Thanks, Jordan
