Comments on: A Persian Classic: Koresh e Fesenjan–Done My Way http://www.tigersandstrawberries.com/2008/02/07/a-persian-classic-koresh-e-fesenjan-done-my-way/ Cook Local, Eat Global Wed, 29 Aug 2012 23:26:54 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Rae http://www.tigersandstrawberries.com/2008/02/07/a-persian-classic-koresh-e-fesenjan-done-my-way/#comment-57665 Rae Sun, 10 Aug 2008 13:59:25 +0000 http://www.tigersandstrawberries.com/?p=893#comment-57665 Barbara, I finally made this recipe last night for a dinner party and it was amazing! Wonderful fragrances and flavors. No pomegranates to be found in VT in the summer, unfortunately, but I garnished with chopped cherries for color. The hardest part was mashing the eggplant through my wire mesh strainer. But it was worth it – everyone raved about the dish!

]]> By: Asal Sepassi http://www.tigersandstrawberries.com/2008/02/07/a-persian-classic-koresh-e-fesenjan-done-my-way/#comment-57053 Asal Sepassi Wed, 18 Jun 2008 02:08:10 +0000 http://www.tigersandstrawberries.com/?p=893#comment-57053 Oh dear, I was looking for a vegetarian version of fesenjoon and came across your blog…it may have been the most painful thing to read ever…it hurt my every Iranian bone!

Chile pepper!

Oh dear, oh dear…

]]> By: Barbara http://www.tigersandstrawberries.com/2008/02/07/a-persian-classic-koresh-e-fesenjan-done-my-way/#comment-52247 Barbara Tue, 26 Feb 2008 02:42:50 +0000 http://www.tigersandstrawberries.com/?p=893#comment-52247 Beth–I am sorry I missed your comment until now. I will change the recipe to reflect this, but I use between 8-10 ounces of pomegranate molasses per batch, depending on the size of bottle I have on hand.

]]> By: Beth http://www.tigersandstrawberries.com/2008/02/07/a-persian-classic-koresh-e-fesenjan-done-my-way/#comment-51929 Beth Mon, 18 Feb 2008 00:22:56 +0000 http://www.tigersandstrawberries.com/?p=893#comment-51929 what size bottle of pomegranate molasses?

]]> By: Mark http://www.tigersandstrawberries.com/2008/02/07/a-persian-classic-koresh-e-fesenjan-done-my-way/#comment-51617 Mark Sat, 09 Feb 2008 18:38:46 +0000 http://www.tigersandstrawberries.com/?p=893#comment-51617 This update looks like a good one…although you may want to try the original one more time, using your own idea to cut the acidity in the sauce by using chicken broth, and by perhaps halving the lemon juice if you were using it.

An Iranian friend of ours makes this rather often and her version is really just barely sour, the main impression is made by the velvety walnuts and chicken broth mixture.

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