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Jan 17, 2011 10:52 PM

Fesenjoon [split from SF]

I have no idea either, and fesenjoon is the dish I want to make. I love it so much, I cannot continue to give Lavash $14 every time I need a fix.

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  1. Don't know if you're familiar with this blog but this is the recipe I used:

    As the concentrate ("paste") is what's pictured, that is what I bought. I tend to prefer other, less sweet stews to fesenjoon, but highly recommend the recipe.

    3 Replies
    1. re: bigwheel042

      That recipe looks good. At what temperature did you simmer the chicken for 30 mins? Medium? Medium low?

      1. re: SouthToTheLeft

        Hmmm, it was over 6 months ago and I am far from precise in the kitchen, especially when simmering or braising, which seem to be pretty forgiving techniques. My general rule is, if it ain't boiling vigorously or running out of liquid, it probably is fine. So...maybe medium?

        1. re: bigwheel042

          Sounds good, will give it a go! And agreed with simmering ... made coq au vin for dinner last night which requires quite a lot of simmering :)

    2. Searching this board for fesenjan will produce many hits.

      1 Reply
      1. re: Joebob

        I had searched, didn't think to try that spelling. Thanks for the tip!