How to cook Fesenjan | Lettuce Tahdig | videos

by on January 26, 2011

Fesenjan is one of the most sought after of Persian Food. Watch these videos and you’ll look like a Master Chef with your Fesenjan. . Also learn how to cook Lettuce Tahdig here. Start watching and don’t forget to leave a comment when you’re done.

In this video, you will learn the little tricks involved in preparing Tahdig using Lettuce. Here we go with Lettuce Tahdig.

As always, presentation is everything and KShar’s presentations are next to none! Check out the KShar’s presentation of Fesenjan

Here are some pictures for you
Lettuce Tahdig

NOW its your turn. Leave a comment and let me know that you watched the videos and any thoughts you have on the subject. Roll up your sleeves, get in the kitchen and Keep it cooking…

There are currently comments.

{ 29 comments }

Jamak January 26, 2011 at 6:00 pm

This is so awesome. Makes me hungry just looking at it. Gotta go eat some Fesenjoon

KShar January 29, 2011 at 1:33 am: How was your fessenjoon? keep it cooking.

mahnaz January 27, 2011 at 12:18 am

this was simply wonderful, I learned a few techniques to improve my fesenjoon, that’s if I ever make it. Thanks Kshar june.

KShar January 29, 2011 at 1:32 am: Mahnaz jon, thank you so much for your support.

Debbie Ghannadan January 27, 2011 at 1:13 am

Thank you for that lesson, I really learned alot from it. I have made it twice and I know now what I was doing different (wrong). I was cooking the chicken with the sauce all at once. I never got the walnut oil to come out because I was not cooking it long enough to prevent the chicken from over cooking. That walnut oil was missing and therefore my Fesenjoon was not as rich tasting as it should have been. The lettuce tahdig was something new to me and Reza.
I asked for this so that I can prepare for our anniversary coming up, since it is a very special dish. Oh K Shar, I cannot express in words how much I am learning from you.
A million thanks and blessings to you Debra

KShar January 29, 2011 at 1:31 am: I am so glad that you are finding my videos helpful. Happy Anniversary to you both and please give my regards to Reza. keep it cooking.

Judith January 27, 2011 at 5:59 am

Hi Kamran,
Before I make Fesanjan I have to get my tahdiq down. I’m getting a pot for it tomorrow.
Thanks for the show. I love it.

KShar January 29, 2011 at 1:26 am: Thank you Judith, please let me know how it turned out. I know that you are going to love fessenjoon. keep it cooking.

fereshteh January 27, 2011 at 8:03 pm

thank you , this is the best way to cook fesnejoon , I m going to cook fesenjoon right now

KShar January 29, 2011 at 1:24 am: thank you fereshteh khanoom, did you cook it ? how was it? keep it cooking.

claude October 3, 2011 at 4:23 am

thank you so much for this great and friendly presentation. Iw will try it next week-end!

KShar October 3, 2011 at 8:31 pm: Go for it Claude, and please let me know how it turned out. keep it cooking and thank you so much for your support.

Sobhan October 9, 2011 at 12:04 pm

Hi KShar,
I must say that I have learned alot from your videos. I have also noticed that you would use saffron in every food you cook, but I think Fesenjoon Stew doesn’t need saffron because you’ll kill the natural colour and taste of walnut and it won’t taste how a traditional Fesenjoon should do. Thanks again for your videos.

KShar October 11, 2011 at 9:50 pm: Thank you for your comment, I use zaffron in most of my cooking , some times for color but mostly for taste. But what I am trying to show is for every one to create what they like , we all change in every way, and the same goes for our foods. I appreciate every one’s effort to give me their input and I take every comment with the love that was intended. merci for attention.

Monica October 18, 2011 at 5:07 pm

loved the presentation KShar! beautiful, just beautiful! my uncle and aunt make fessenjan as well and it’s very tasty such as yours. But, they shred the chiken seems like it. What’s your take on that?

KShar October 20, 2011 at 6:53 pm: Thank you Monica, some people do that, I dont because shreding the kichen make me think i am eating halim, but be creative and do your own thing. that is what i encourage every one to do. keep it cooking
Monica April 2, 2012 at 10:07 pm: Hi KShar! me again! well, finally I’m going to make the fessenjoun and noticed that you didn’t say how much plums did you grate? Could you please give the amount? tx KShar!

karen Sarid March 15, 2012 at 7:37 pm

Hi Kshar,
Thank you so much for showing us how to make this amazing dish. I am not sure I understood what the saffron water was or how to make it. I will buy your DVD for sure!!!
Best, Karen

KShar March 16, 2012 at 2:17 am: powder saffron mixed with hot water

Lilit June 18, 2012 at 9:10 pm

Hi Chef K Shar!! This is so exciting! Can’t wait to make this!! Can you please tell us what you add at the end? I couldn’t make out if you said dried plum or dried prune? And how do you grind this before adding it? Thank you so very much!

KShar June 19, 2012 at 1:34 am

I sliced them or cut them in to small pieces.