Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers.
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Serving Size: 1 -6 serving(s) (133 | ||
Recipe Makes: 4-6 serving( | ||
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Calories: 411 | ||
Calories from Fat: 332 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.9g | 49 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 21.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.5mg | 1 % | |
Potassium 424.7mg | 11 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 7.4g | ||
Protein 15.7g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 411
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