iranian

This pomegranate jackfruit fesenjan recipe is bursting with flavour! Sweetly spiced, fragrant, tender and less than CAD $3 a serving! 

Beautiful Pomegranate Fesenjan With Jackfruit

pearled barley

water

star anise pod*

whole clove*

pomegranate juice*

lemon juice

cane sugar

walnuts

olive oil

yellow onion, diced*

salt & pepper

vegetable broth (homemade

turmeric

cinnamon

nutmeg

If making pomegranate molasses from scratch you can cook your barley at the same time. Keep a close eye on the molasses if it is your first time making it.

Rinse your barley under cold running water to wash off some of the starch. 

Add to a dry medium sized pan and toast the barley, stirring, for about 3 minutes to deepen its flavour.

Add the water, spices, and a pinch of salt if you&#8217;d like. Stir to make sure nothing is sticking to the bottom. Bring to a boil and reduce the heat to a simmer. 

Cover with the lid and cook at a gentle simmer for about 25 minutes until the water has been absorbed and the barley is tender. 

Fluff with a fork and remove the spices before serving.

For The Spiced Barley:

Combine the pomegranate juice, lemon juice, and sugar in a small pot.

Bring to a boil over medium heat then reduce to a gentle simmer.

Simmer with the lid off, stirring periodically and keeping an eye on the heat. You want the juice to be bubbling very gently (if the liquid is completely still increase the heat a bit but if it is boiling too rapidly decrease the heat).

Simmer for about 30 minutes until it has been reduced to about ¼ cup. It is done when you can dip a spoon in and the molasses leaves a coating on the back of the spoon (see photo in blog post). It can turn from done to overdone very quickly so watch it closely in the last 10 minutes of the cooking time. The bubbles will start looking thicker and if it seems like it might be close to done and you start smelling it becoming more pronounced, take it off the heat right away. If it gets overdone the colour will really darken and it will become very sticky and difficult to use so I would prefer to take it off the heat 1 minute early than overcook it by 1 minute (you can pour it into a heat proof measuring cup and if it has reduced to about 1/4 cup it is done. If it is still measuring about 1/2 cup you can return it to the pot for a few more minutes).

Remove from the heat until ready to add it to the jackfruit walnut mixture. I like to pour it into a glass measuring cup to cool down outside of the hot pot. 

For Homemade Pomegranate Molasses:

Preheat your oven to 350 degrees F and toast the walnuts for 6-8 minutes until fragrant and lightly browned. Set aside to cool.

To prepare the jackfruit; drain the liquid and roughly pull the pieces apart with your hands (you want it a little chunkier than a pulled pork texture).

Heat a dutch oven or a large saute pan over medium low heat. Add 1 tbsp oil or a couple of tablespoons of water or broth to saute the onion. Add the diced onion and sprinkle with salt and pepper. Cook, stirring, for 5 minutes to get some caramelization. 

Add the jackfruit. Stir and cook for 1 minute. 

Then add the 1 ½ cups of broth. Bring to a boil, reduce to a simmer, and cook for 15 minutes with the lid on if your pan or dutch oven has one. 

Meanwhile, grind the cooled walnuts in a food processor until they resemble a coarse meal (try not to over process them into a paste). Or, chop them as finely as you can by hand. 

Once the jackfruit has cooked for 15 minutes and the pomegranate molasses is done; add the molasses, walnuts, cinnamon, turmeric, and orange zest to the jackfruit. Stir and cook for another 5 minutes to blend the flavours. 

Serve with barley or grain of choice, fresh pomegranate arils, and parsley!

For the rest:

https://www.youtube.com/watch?v=1MmgmAbvIso

Add this festive vegan fesenjan (fesenjoon) to your holiday meal list! Beautiful pomegranate jackfruit fesenjan is bursting with flavour! Sweetly spiced, fragrant, tender, made with homemade pomegranate molasses, and costs us less than CAD $3 a serving! 

Recipe Links:
Beautiful Pomegranate Fesenjan With Jackfruit: https://tastythriftytimely.com/beautiful-pomegranate-fesenjan-with-jackfruit/
Pear Barley Salad: https://tastythriftytimely.com/pear-barley-salad/
How To Make Free Homemade Veggie Broth: https://youtu.be/INr7yo4wZYA

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Key Moments: 
0:00 Introduction
0:27 What Is Fesenjan (Fesenjoon)
1:05 How To Make Spiced Barley
1:35 How To Make Pomegranate Molasses From Scratch
2:14 How To Know Homemade Pomegranate Molasses Is Done
3:12 Using Store-Bought Pomegranate Molasses
4:02 How To Make Vegan Fesenjan With Pulled Jackfruit
5:39 How To Open A Pomegranate
6:49 The Finished Dish
7:19 Recipe Cost
7:57 Next Sunday's Video!

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*Our videos include quick cutting and some brief flashes.

Festive Vegan Fesenjan (Fesenjoon)

I first tasted a majoon at the Café Glacé in the Westwood neighborhood of Los Angeles, where these decadent concoctions are whipped up with vanilla ice cream for Westwood's large Persian community.

Date Shake with Toasted Nuts (Majoon)

banana,

Medjool dates, pitted

plain yogurt (not thick)

vanilla extract

sea salt

ice cubes

coconut flakes

almonds,

walnuts,

pistachios,

sesame seeds

I first tasted a majoon at the Café Glacé in the Westwood neighborhood of Los Angeles, where these decadent concoctions are whipped up with vanilla ice cream for Westwood's large Persian community. I make majoon with yogurt instead, which gives it a hint of lemony sourness and packs enough nutrients for a healthy breakfast. Although it takes more time, I recommend toasting nuts and seeds in the oven on a dry baking sheet, rather than in a pan on the stove top, because they cook more evenly. You can toast a few cups at a time and keep them on hand for various recipes. Toast the delicate coconut flakes, sesame seeds, and pistachios at 300°F for 3 to 4 minutes, then transfer immediately to a plate to prevent burning. Toast the almonds and walnuts at 350°F for about 12 minutes, until fragrant and crisp.

Epicurious

Cut the banana into 1-inch-thick slices and place them in a blender. Add the dates, yogurt, vanilla, cinnamon, salt, ice cubes, and 3/4 cup water and blend until smooth. Add an additional 1/4 cup water if the shake is too thick. Pour into glasses, top with rows of coconut flakes, almonds, walnuts, pistachios, and sesame seeds, and serve.

Adas polo, or lentil rice, is an Iranian rice dish that’s scented with cumin and saffron and tossed or topped with caramelized onions, plump raisins and sweet dates.

Adas Polo o Morgh (Persian-Style Lentil Rice With Chicken)

(about 6.5 ounces) basmati rice

(3.5 ounces) brown lentils, rinsed and picked over

to 6 boneless, skinless chicken thighs (about 12 ounces total)

fine salt, divided

black pepper

ghee

onion

(1.25 ounces) raisins,

cumin

cinnamon (optional)

saffron

Packed with an abundance of fresh herbs, kuku is a frittata-like Persian dish with many regional and household variations. This version, kuku sabzi, is the most herb-forward, allowing the greens to take center stage. While kuku is often flipped to brown on both sides, this version skips that step and allows the egg on top to set under the broiler, which helps retain its vibrant green color. Some families mix in walnuts or tart dried barberries for added texture and flavor, but this rendition keeps it simple, letting the herbs shine. Kuku is traditionally served with flatbread and can be enjoyed warm, at room temperature or even cold. For a perfect bite, wrap it in lavash with a dollop of yogurt, slices of salty feta and crisp radishes, which balance the richness with bright, fresh flavors.&nbsp;

Kuku Sabzi (Herb and Scallion Frittata)

cilantro

parsley

dill

scallions (about 10), thinly sliced

fenugreek leaves

salt

eggs

Barbari, lavash, pita or other flatbread,

Torshi (Persian pickles)

Mast-o-khiar or plain yogurt,

NYT Cooking

https://static01.nyt.com/images/2025/03/19/multimedia/19NOWRUZREX-AB-Kuku-Sabzi-zjvm/14NOWRUZREX-AB-Kuku-Sabzi-zjvm-videoSixteenByNineJumbo1600.jpg

Emma Fishman for The New York Times. Food Stylist: Rebecca Jurkevich. Prop stylist: Sophia Eleni Pappas.

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Prepare the herbs: When preparing such a large quantity of herbs, wash them in batches to ensure any lingering sand or dirt is fully removed. Trim off the thick stems (about 4 inches from the bottoms) of the cilantro, parsley and dill. Grab a large handful of the herbs and, using a chef’s knife, finely chop. Repeat with the remaining herbs until you have about 4 1/2 cups total. Transfer the chopped herbs to a large bowl and add the scallions. 

Using your fingertips, pinch and grind the fenugreek, sprinkling it over the herb mixture. Add the salt, pepper and turmeric. Add the eggs and use a fork to break the yolks and then fully incorporate the eggs into the herb mixture. (It may seem like not enough eggs, but you want just enough to bind the mixture.)

Place an oven rack 5 inches from the broiler heat source and heat the broiler. Pour the oil into a 10-inch nonstick ovenproof skillet and place it over medium heat. When the oil begins to shimmer, give the kuku batter a final mix and then scrape it into the skillet. Using a spatula, spread the batter to the sides of the skillet. Cover and cook, rotating the skillet to ensure it cooks evenly, until the bottom has set and darkened to a very dark green, almost brown color, 10 to 12 minutes. 

Remove the skillet from the heat and remove the lid. The top of the kuku will still be a touch wet but very green. Transfer the skillet to the broiler and broil, watching carefully, until the top is set, anywhere from 1 to 4 minutes. Slide the kuku onto a platter or cutting board. Let cool for 10 minutes before slicing. Serve with flatbread, pickles and mast-o-khiar.

I made a mistake of using fenugreek seeds instead of the leaves!!! It was really hard to grind them but I did somehow. Not realizing the mistake, we enjoyed it. Very addictive.

So good!  Was a little wet but did hold, so when re-mixing before putting in the cast iron skillet, I’ll dump excess liquid instead of pouring it in.

It does need something else whether that's the bite of salty feta or the bitter crunch of walnuts, the sweetness of some dried berries or the creaminess of yoghurt.

As the recipe makes clear, the amount of egg feels very meagre and yet it all holds together very well indeed.

No need for a nonstick pan if you heat a cast iron or stainless steel pan first BEFORE adding the oil.

Someone at NYT needs to do a video on how to chop mountains of herbs the way Persian grandmothers do. Not a big deal at all. Need to roll up and squish as many herbs as you can under your hand. Then chop rolling your hand back slowly. My grandma showed me and I’ve been doing this for 50 years. Also been making kuku that long. Never had a recipe really. Just eyeball everything. So much for bunches and cups. Back then in Iran eggs weren’t graded either. Just add till you have enough. Appreciate written recipes for people without Persian Grandmothers to show you how to make this.

Right up front—I did not use the same ingredients as this recipe, except eggs.  I did follow the technique, however, using swiss chard, a lot of swiss chard as the greens.  I had no scallions, so I sauteed a red onion and some crushed garlic before adding them to the chopped greens.  I thought maybe a little Kashmiri pepper would go well (it did).  Then I baked my supersized kuku in a 12 inch pan for just a little longer to make sure it was cooked through.  OMG, the flavors are fantastic!  Sweet and light, the chard has a nice bite, the pepper adds just a hint of heat.  It’s a wonderful recipe, no matter the ingredients.

Why is this so salty?   I have made it twice exactly as written, and it is super salty.  The first time I thought maybe I added salt twice so gave it another try.  Herbs are not cheap in my neck of the woods, and now I am pretty ticked.  Maybe Andy himself could weigh in on what's up with the salt.

I will try this with Just Egg. I don't eat eggs, but even for those who don't mind eggs, Just Egg might be a great way to improve your environmental footprint while spending less on eggs. And to really spend less, look up chickpea eggs or mung bean egg.

Loved the cooking method. Much easier than other methods I've tried. Used a bunch each of cilantro, dill, basil, and mint. Can't lose!

@Soleil Perhaps that figure includes a generous estimate for time spent trimming the herbs! The extent to which one chooses to remove stems (and one's skill at doing so quickly) can have a big impact on the prep time. My first time prepping this recipe, I tried to do a balanced job of removing thicker stems while not being too precious about thin stems, and it took me about an hour to prep. I need to get faster so I can make this more often! :)

This is a fantastic recipe. I am fortunate to have a Persian market near me. I found frozen blocks of kuku sabzi herbs. That saves a lot of work. They serve their kuku sabzi in a roll with mayo and pickles. After I made mine according to this recipe, I tried theirs. Very similar. Great at room temperature. Another benefit of having the frozen herbs is that you can scrape some of them into what you are making for an extra herbaceous kick.

I made my first kuku sabzi today. I am fortunate to live near an Iranian market and got the prechopped frozen vegetables for the kuku. Very simple that way.

A very pleasing dish to look at and to eat. I enjoyed it fully and will make another soon. I added walnuts to mine, about 1/3 cup, lightly chopped. Seems like a great thing to serve at a party.

This was such a great and easy recipe once you get the herbs chopped, but it was very salty.  Next time I will cut back on the salt.

Cuckoo for Kuku Sabzi!  So good with the Mast-o-khiar

Just in time for Nowruz this is the ultimate version of this dish for beautiful season of abundance and joy, spring! I love adding walnuts or barberries (zereshk) to mine! You can also make this dish with other veggies, shredded zucchini kuku is a favorite in our home. I have been immensely impressed by Persian mamas around Iran because of the variations of regional herbs, berries, nuts and veggies that ends up in their Kukus! I always recommend to my American friends to use herbs and veggies that grows local and experience with their own version of this dish! (P.s the stuff tastes better cold on some fresh baguette with pickles and tomatos during picnics and outings!)

This recipe is in Andy’s cookbook (aka “The Good Book” in my foodie friend circle). I made it for a Labor Day weekend brunch and it is delicious. Give yourself plenty of time to wash and chop the mountain of herbs. It’s worth the effort! And don’t skip the bread and yogurt served with it. It’s a perfect combination of flavors and textures.

My friend's mom still occasionally sends me a slice of her kuku sabzi because she knows it's one of my favorite things to eat. She puts walnuts in hers, and I love them! I can't wait to try to make my own at long last.

This is EXACTLY why I hate measurements like this. No one's bunch is the same. No one's "one lemon" is the same. No one's "two onions" are the same. These recipes should use cups, spoons, or weights. To do otherwise is to possibly throw the results off.  I don't understand why the Times isn't consistent this way.

I bought the specified number of herb bunches in the ingredients list, but instead of the 4.5 cups total in step 1, I ended up with 14 cups! The herbs seemed like standard bunch sizes (Whole Foods market) so not sure what happened.  If I make this again I'll buy 1 or 2 bunches each cilantro and parsley, and 1 bunch dill.  This was SO amazing, I was happy to have made a double batch.
Also, I didn't have fenugreek leaves, is there a good substitute?

Kuku Sabzi is one of those quintessential Persian dishes that is not only delicious, but versatile. Although beautiful in this recipe, I highly recommend the addition of a handful of chopped walnuts and barberries, as it adds textural interest and the tartness of the barberries adds a nice contrast to the herbs. My favorite way of eating this Kuku is with Mast-o-khiar (cucumbers in yogurt) made with more chopped herbs and garlic, and good bread like lavash, pita, or even crusty baguette.

I'll be honest, I haven't cooked this yet - but when I saw it ... Green Eggs! All I need is Ham!

Could you use a food processor for chopping the herbs? Not authentic, perhaps, but it could be a huge timesaver.

You'd have to be careful not to create a paste that wouldn't mix well with the eggs. Herbs in the food processor tend to get beaten up quite a bit, and expel a lot of moisture so that the consistency isn't fluffy. Also, I've had experience with cilatnro specifically, that in the food processor, it can become quite bitter.

I love this dish prepared by my dear friend Farzaneh in Santa Monica, LA.  Since I moved to Bal Harbour, FL I started to do it myself but it is never as tasty as Farzaneh’s.

Would someone please give approximate *weights* instead of ‘bunches’? My farmers market, Ralph’s, and whole paycheck have markedly different ‘bunch’ sizes, varying by time of year, too…

As a Persian cook, I attest this was an excellent recipe. I especially found the actual cooking instructions (on the stove and under the broiler) very helpful. I used a 12 inch well seasoned cast iron pan and the end result was crispy edges and bottom, and well cooked on top.  Next time, I’ll add some barberries and chopped walnuts too.  Thank you Andy.

@Scott I recommend substituting a green such as spinach or chard.

Replace cilantro with spinach.  We add spinach to our kookoo sabzi

Bright and fresh will definitely enter rotation!

During Nowruz, the Persian New Year, it’s customary to serve fish alongside sabzi polo, buttery herbed saffron rice, as a nod to renewal and prosperity. Traditionally, white fish is smoked or fried, but this dish brings in many of the same key ingredients — fragrant saffron, fresh herbs and citrus — while embracing a more effortless, slow-roasted approach. A flaky white fish like cod or halibut works beautifully here, but salmon also works and tastes especially luxurious when bathed in olive oil, garlic and dill.

Slow-Cooked Fish With Citrus and Herbs 

saffron threads

leeks,

garlic cloves, thinly sliced

lemon (preferably Meyer),

clementine

Salt

boneless, skinless halibut, cod

https://static01.nyt.com/images/2025/03/19/multimedia/19NOWRUZREX-AB-Slow-Cooked-Fish-with-Citrus-and-Herbs-fbqz/14NOWRUZREX-AB-Slow-Cooked-Fish-with-Citrus-and-Herbs-fbqz-videoSixteenByNineJumbo1600.jpg

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Heat the oven to 325 degrees. Crush the saffron threads into a fine powder in a mortar and pestle. (If you don’t have a mortar and pestle, use a spoon to crush it as finely as you can.) Dump out the ground saffron into a small bowl and pour 3 tablespoons of warm water over it. Set aside. 

Cut the leeks in half lengthwise then coarsely chop. Give the leeks a good rinse to get rid of any dirt or sand. 

Heat 1/4 cup of oil in a large skillet over medium. Add the leeks and cook, stirring occasionally, until soft but not browned, 6 to 8 minutes. Add the garlic and all citrus slices, season with salt and cook, stirring occasionally, until the garlic and citrus have softened and everything smells very delicious, 2 to 3 minutes. Slide the skillet off the heat and scoop out half the leek mixture into a small bowl.

Generously season the fish with salt on all sides and place in the center of the skillet over the leeks. Pour the saffron water over and around the fish, then top with the remaining leek mixture. Scatter the dill all over and pour in the remaining 1/2 cup oil. Transfer the skillet to the oven. 

Bake until the fish is opaque and easily flakes off with a fork around the thickest part, 25 to 30 minutes. Serve as is in the skillet or use two forks to tear the fish into large pieces and transfer to a platter. Spoon all the leeks, citrus and fat over, taste and season with more salt if needed, and serve.

5 star rating is misleading with many reviewers commenting on the bitter pith in this recipe. I'm wondering why the pith was ever a part of this dish, especially since readers are often cautioned to avoid the pith when zesting citrus. The bitterness completely overwhelmed the delicate cod flavor and even the leeks. 
This was fairly easy to prepare for company by cooking the leeks ahead and prepping everything else ahead. 
I may try it again, zesting and juicing the citrus instead of slicing (yes, I used a mandolin) because the fish cooked beautifully and tasted divine when I could isolate a bit of it from the rest. 
Next time, I will pay more attention to comments than stars.

Meh. needed more garlic, more salt. roasting the dill on the fish was a waste, it's impact was dismissed. The saffron only added a slight floral accent. Not going to make again.

I agree with others in that 1/2 cup of olive oil is way too much. My olive oil is extra virgin and thus kinda bitter so putting all that in the pan made the whole dish bland and bitter as it overpowered the other flavors. I would either use half the olive oil, or use a different, neutral tasting oil. Or maybe I’m going crazy and it was actually all the lemon and orange rinds that made it bitter? I’ll try a different oil first.

I made this recipe this week.  It seemed like quite a bit of fuss and expense so it won't be a keeper given the outcome.  We basically couldn't taste the dill. I also tend to like things that are just in the oven or just on the stove.   What I might take away is the idea of alliums and citrus with fish on top, maybe lime with cilantro added at the end. There is a recipe for dill rice and salmon on NYT that is both easier and better.

I made this with Cod.  It was very good with rice to soak up the juices.

I love this recipe!   One comment:   I cut my citrus rinds very very thinly as some comments recommended, and it still seemed bitter. I would consider the techniques used for making marmalade to soften and remove some of the bitterness on the rind.  Either soak the fruit overnight or separate the rind from the interior fruit and boil in water for a few minutes, then slice very thin.

Simon, I just posted a comment about soaking rinds like one does when making marmalades.

@Simon Agreed, I made it last night and asked myself why this recipe seems so hyped when it turned out bitter? I figured it’s either my extra virgin olive oil or the citrus rinds. I’ll try this again but cut the citrus flesh out manually and add to the skillet.

I really do not think this recipe works. The flavors are delicious but the citrus slices, even cut thin, are too chewy and bring a note of bitterness than is not welcome. It’s a pass for me.

Great sauce, I made this with thin white fish and cut the roasting time down a bit. Only addition would be some nuts or maybe bread crumbs next time? It needed a contrasting texture

Just made this with salmon - it was divine and delicious. Thinking of making in next weekend with some fresh king salmon and then following it up with a pistachio sponge cake :)

I really think you should peel the lime and orange to reduce the overall bitterness of the dish. Otherwise it was amazing !

Absolutely lovely. The citrus and saffron together are magic.

Absolutely delicious! I cooked a large lake trout filet and it worked perfectly. So, so yummy!

For those who comment on bitterness, the citrus needs to be sliced paper thin.  You can do it!  Our daughter made this for us and it was wonderful.  Halibut, Meyer lemon, and rosy mandarins.  Basmati rice gor the sauce .

Has anyone made this with salmon fillets? If so what modifications would you make? Thank you.

I stumbled across this recipe while looking for something interesting to make with cod. I only have half the cod, so I reduced the remainder of the recipe by roughy a third. no other changes, It was absolutely fabulous!

This is one of my favorite recipes from
NYT Cooking and I do not say that lightly. I used a large piece of salmon and followed the instructions exactly. It was so easy to prepare and is completely delicious! I wanted something to soak up the delicious oil and flavors so I prepared skinny egg pasta and tossed the pasta with the oil from the pan and then set the salmon on top. Can’t wait to have this again!!

Everyone just STOP. This is the best dish I have ever made from NYT cooking. I did reduce the amount of saffron a bit: it felt more like a flirt than persistence.

In this very unclear national and global moment, this dish provided my family with a quiet assurance that, with a little effort, joy and gratitude can be found. Fragrant, copious, and nourishing: there is the possibility of a brighter tomorrow. 

My husband said he’d pay $50 for this dish in a city restaurant. It’s that good.

Why so much oil?  It sounds unbelievably greasy.  Could it be done with less?

Made with cod. Delicious! Be sure to season your fish well. And no, it's not too much oil. Makes for a luscious sauce and fish that we spooned over plain basmati rice. Came together quickly and made for a special meal mid-week. Will make again soon.

was delicious! i added some cherry tomatoes into the skillet for more bread dipping liquid and it was so perfect!

Saffron is unique, but not in my budget. I substitute a dash each, of turmeric, smoked paprika, and cardamom. Not as good as saffron, but ok. It works for this amazing recipe

Yum. Made the recipe exactly, which is not like me. Used salmon and dill. Served with couscous and steamed asparagus for a lovely spring dinner. Will make it again for sure!

Amazing. I cut 5 minutes on the cooking time and brought the oven to 300 instead. It helped to make sure the fish wasn’t overcooked or dried out. The flavors are delicious.

This recipe produced a lovely mix of flavors and there were a couple of things I'd do differently.  I would cut the citrus in half before thinly slicing it as smaller bits of the rind would be easier to eat.  I would also cut the oil added at the baking stage to 1/4 cup.  As written it was swimming in oil at the end.  Otherwise it was a brilliant recipe.

Made this with halibut and it was delicious! An excellent main dish for my Norouz dinner, I added some extra citrus (blood orange) and it was super flavorful. Don’t skimp on the leeks or garlic- the more the merrier for a nice sauce! Would definitely make this again. Would also suggest topping with some pomegranate for extra color and flavor!

I didn’t have saffron, used white wine instead and less oil - delicious

@Brian I reduced the saffron to a literal thimbleful. It was better.

I made the recipe exactly as directed, thought it was delicious, but a little dry out of the oven. I shortened the bake time by about 5 min because the leeks were starting to burn and added 1/2 cup of orange juice and a bit more fresh dill after it came out and it made a big difference.

Made it exactly as written and it was delicious.

As a Persian, it’s kinda painful to read some of these comments. Some things are not okay substitutes.

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