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Fessenjan - Persian walnut & chicken stew

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Any ideas where to get a good version of Fessenjan in the area?

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  1. We were very pleased with the food, service, atmosphere and pricing at Pars on 26th St. between 7th & 8th Ave. in Manhattan. We did not have the chicken, but a check on Menu Pages shows: Khoresht Fesenjan: chunks of chicken simmered in pomegranate and walnut sauce 12.95. I would think that it is worth a try. If you do, report back on the Manhattan board.

    1. alas, pars is the only place i know that has it. i'm not a huge fan of their version (not sweet enough for my taste). if you go, please report back. i love their appetizers, but after too many trips there with disasterous service, i'm not in a rush to go back there.

      1. I'm Khyber Pass on St. Mark's makes it (even though they're Afghan), but I found their version overly sweet. Maybe I'd like the not sweet enough one at Pars.

        http://petercherches.blogspot.com

        4 Replies
        1. re: Peter Cherches

          Oh yeah! Thanks for the reminder. It's been years since I was there last, but Khyber Pass definitely has a passable fessenjan. And yes, it's much much sweeter than the version at Pars.

          The ideal would be to combine the fragrant, fluffy rice of Pars with the fessenjan at Khyber Pass. Nah, never mind. Neither place is ideal.

          1. re: rose water

            You'd do well in southern Iran. It's a regional thing. I was married to a man from the Caspian Sea region, and there they make it non-sweet. I make a great one, but not the sweet kind.

            1. re: JH Jill

              It's true--whenever I'm in Iran I eat incredibly well. Having amazing doting aunts there helps. So...any recommendations for Caspian area food in New York? Pickled garlic, mmm.....

              1. re: rose water

                Unfortunately not. I content myself with eating at friends' houses in Southern California and going to restaurants in Hollywood when I'm there. As for pickled garlic, we used to just put the garlic cloves in some vinegar for a number of weeks. Once we made torshi from eggplant, carrot, cauliflower and Jerusalem artichoke plus garlic, dill and some other pickling spices. That was amazing. We boiled the eggplant in vinegar first and spread the stuff over a few rooms to dry and ended up with about 12 liters worth. It was amazing, but I did it under the supervision of a Persian friend and haven't been able to duplicate it.

        2. I've had it at Ravagh at 5th/30th and thought it was pretty good.