Fesenjan
Fesenjan is a traditional Persian pomegranate molasses, walnut and chicken stew. Finish this luscious stew recipe with a sprinkle of fresh pomegranate seeds and serve over rice.
Servings: 8
Ingredients
- 3 1/2 cups walnuts
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 teaspoon ground turmeric
- 8 (2 pounds) bone-in chicken thighs, skin removed
- 1 teaspoon cinnamon
- 1/2 teaspoon saffron threads, ground
- 3/4 cup pomegranate molasses, plus more as needed
- 2 tablespoons sugar, plus more as needed
- Fine sea salt, to taste
- Black pepper, freshly ground, to taste
- Pomegranate seeds, for garnish
Instructions
- Grind the Walnuts: Finely grind 3 1/2 cups of walnuts in a food processor until they start to look like sand that clumps together. Do not over process. You don’t want to end up with walnut butter.
- Toast the Walnuts: Place dry non-stick skillet over medium heat. Lightly toast walnuts, stirring continuously for a few minutes until you can smell the aroma from the ground nuts, making sure not to burn them. Pour toasted ground walnuts into a bowl and set aside until ready to use.
- Cook Onions: Take a large stockpot or Dutch oven with a lid and set over high heat. Add 1 tablespoon olive oil. When olive oil glistens, add 1 finely diced onion. Cook onions until they start to caramelize and turn golden brown. Then add 1 teaspoon turmeric and stir into onion mixture.
- Cook Chicken Thighs: Add chicken thighs and sear for a few minutes on each side. Pour in 3 cups water and add 1 teaspoon cinnamon. Bring to a boil and then reduce heat to low to allow stew to simmer for 10 minutes. Then remove chicken and set aside.
- Add the Ground Walnuts: Pour ground walnuts into the simmering cooking liquid and stir. Place the lid back on the pot and simmer the walnut mixture for 1 hour. Stir occasionally throughout to make sure walnuts don’t stick to the bottom of the pan. After the cooking time the walnut sauce should have thickened, darkened in color until its deeply golden like tahini or honey and there will be a layer of walnut oil on top.
- Bloom Saffron, add Pomegranate Molasses, Sugar: In a small bowl add 1 tablespoon of water. Using a mortar and pestle or a spice grinder add the 1/2 teaspoon of saffron threads and grind. You should end up with about 1/4 teaspoon ground saffron. Add the 1/4 teaspoon of ground saffron to the 1 tablespoon of water. Into the pot with the walnut mixture, add 3/4 cup of pomegranate molasses, 2 tablespoons sugar and bloomed saffron. Stir to combine.
- Add Chicken, Simmer and Season: Add chicken back into stew and simmer for 45 minutes or until the meat is falling off the bone. The stew will be a rich dark brown and the oil from the walnuts will form a layer on the stew. Stir, season and taste. Adjust sweetness, sourness and seasoning to taste.
- Serve the Fesenjan: Ladle the fesenjan into a serving dish and sprinkle with pomegranate seeds to garnish. Serve with rice, Greek yogurt and a side salad.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
- If you can't find pomegranate molasses in the store you might be able to find pomegranate juice. If that's the case just reduce the juice and you will have molasses! Need more details? Follow our recipe for Homemade Pomegranate Molasses.
- Make this recipe when you have time to let it simmer for 2 hours. It's worth the wait.
Nutrition
Calories: 533.3kcal | Carbohydrates: 32.4g | Protein: 21.1g | Fat: 38g | Saturated Fat: 4.1g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 6.8g | Trans Fat: 0.01g | Cholesterol: 64.6mg | Sodium: 70.5mg | Potassium: 437.3mg | Fiber: 4g | Sugar: 19.4g | Vitamin A: 27.6IU | Vitamin C: 2.1mg | Calcium: 64.6mg | Iron: 2.2mg
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