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A question about a recipe: Persian Chicken Stew in Walnut and Pomegranate Sauce (Fesenjan)

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I have a question about the recipe "Persian Chicken Stew in Walnut and Pomegranate Sauce (Fesenjan)" from Beautiful, Memorable Food. I made this for dinner last night, and unfortunately my husband and I didn't like it at all. It just tasted like pomegranate and walnuts to me, kind of lacking the strong savory backbone I expected from the chicken. Now I have a ton of it leftover and really don't want it to go to waste - any ideas on how I could revamp the leftovers into something new and delicious?

asked by Danielle 27 days ago
5 answers 265 views
C3530c17 ce9c 45b2 9755 cac310550f38  pi day 2015
added 27 days ago

I would take out the chicken and rinse it off, and use the meat in something else: a casserole, chicken salad, or some other saucy thing like a curry or something where the previous flavors wouldn't be as apparent?...maybe some of the sauce could be added to flavor a pot of grains where the flavor wouldn't be as strong? Or use some of the sauce as part of a salad that uses walnuts in the dressing, like a Georgian kidney bean salad, I think the flavor profiles might be similar?

Eef4af40 f67e 4d1a 8c66 e0a8a8a78443  red rose 320868 640
added 21 days ago

Thank you for the suggestions! I hadn't thought of rinsing off the chicken. THANKFULLY, though, I discovered that I liked the dish cold, on its own, after it sat overnight in the fridge, so I didn't end up having to do anything else with it. Phew!

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Nancy

Nancy is a trusted home cook.

added 27 days ago

You guys may just not like this flavor combo.
If so, go with Liz D advice to separate the leftover chicken and sauce.
If you want to amp up the sauce, consider adding garlic, lemon or orange juice, parsley or fresh coriander, sumac when reheating.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 21 days ago

i don't have a recipe, but my fav dish to order at a defunct restaurant was the lamb in pomegranate/walnut sauce. it was so good and it seemed to have had some dairy in it too....yogurt or sour cream. there wasn't a huge amount of sauce served with the rice but it was just tremendous. i don't recall it being overly heavy in one taste or another.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added 19 days ago

I have never made this recipe, but I do love Fesenjan. However I can't imagine it as a sauce for chicken, It would be too aggressive for chicken's mild flavor. I've always had duck fesenjan.

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