Fesenjan à la chef Abbas

0 from 0 votes
Recipe by Damaris Beems Course: Starter, Starter, apetizerCuisine: Iran, Persian




Cooking time


Total time



We recently ate at Chef Abbas in Gorinchem in his cozy restaurant. My google search for a Persian cuisine turned out absolutely amazing. Fantastic dishes. A passionate chef. Great. And this fesenjan stood head and shoulders above the rest. I asked for the recipe. I got the recipe. And I made it. Delicious. And the guests in our restaurant agreed.


  • 150 ml 150 pomegranate melasses

  • 500 ml 500 water

  • 50 ml 50 sunflower oil

  • 300 gram 300 Walnuts

  • 100 gram 100 cane sugar

  • 1 large 1 onion

  • 4 cloves 4 garlic

  • 1 table spoon 1 cinnamon

  • 1 table spoon 1 turmeric

  • salt and pepper

Cooking time

  • Sauté the chopped onion and garlic in the sunflower oil. Nice and soft. Then add the spices and bake them until it starts to smell delicious in your kitchen. Add the walnuts, fry them alternately. Pour in the water and bring to a boil. After 10 minutes, add the sugar and pomegranate molasses and let everything simmer for at least 20 minutes.
  • Cut the pomegranate in half and beat the pomegranate seeds from the pomegranate. Use them as a garnish.

We bring vegan cooking to the next level

Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Follow us on Facebook


Submit a Comment