Fesenjān (Persian Pomegranate Walnut Stew)

🧂 Ingredients

• 1 kg Chicken pieces
• 300 g Walnuts
• 150 ml Pomegranate molasses
• 2 Yellow onion
• 2 tbsp Granulated sugar
• 1 tsp Turmeric powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 3 tbsp Vegetable oil or Ghee
• 500 ml Water

👨‍🍳 Instructions

1. 1

   Prepare the walnuts: Finely grind the walnuts in a food processor until they resemble a coarse meal. Be careful not to over-process into a paste. Toast the ground walnuts in a dry skillet over medium-low heat for about 5-7 minutes, stirring constantly, until fragrant and slightly darkened. This step is crucial for developing their flavor. Set aside.

   ⏱️ 15 minutes
2. 2

   Sear the chicken: Pat the chicken pieces dry with paper towels. Season generously with salt and pepper. Heat 2 tablespoons of oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken pieces in batches until golden brown on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the browned chicken and set aside.

   ⏱️ 15 minutes
3. 3

   Sauté the onions: Add the remaining 1 tablespoon of oil or ghee to the same pot. Add the grated or minced onion and sauté over medium heat until softened and translucent, about 8-10 minutes. Stir in the turmeric powder and cook for another minute until fragrant.

   ⏱️ 10 minutes
4. 4

   Build the sauce: Add the toasted ground walnuts to the pot with the onions. Stir well to combine. Pour in the pomegranate molasses and stir continuously for 2-3 minutes to lightly toast the walnuts and molasses mixture. This helps deepen the flavor and color.

   ⏱️ 5 minutes
5. 5

   Simmer the stew: Return the seared chicken pieces to the pot. Add the water, sugar, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together. Bring the mixture to a gentle simmer.

   ⏱️ 5 minutes
6. 6

   Slow cook to perfection: Reduce the heat to low, cover the pot tightly, and let the stew simmer gently for at least 2 hours, or until the chicken is very tender and the sauce has thickened considerably. Stir occasionally to prevent sticking. The sauce should reduce and darken, and a layer of oil may separate from the surface, indicating it's ready. Taste and adjust seasoning, adding more sugar if it's too tart or a pinch more salt if needed.

   ⏱️ 2 hours
7. 7

   Rest and serve: Once cooked, let the Fesenjān rest off the heat for about 10-15 minutes before serving. This allows the flavors to meld further. Serve hot, traditionally with fluffy Persian rice (chelow or polo).

   ⏱️ 15 minutes

💡 Pro Tips

• ✓The key to a great Fesenjān is balancing the sweet and sour notes. Adjust the sugar and pomegranate molasses to your preference.
• ✓The stew should have a deep, rich, dark brown color. If it's too light, you can simmer it uncovered for a bit longer to reduce the sauce.
• ✓Fesenjān is often considered a celebratory dish, perfect for holidays and special gatherings.
• ✓For an even richer flavor, you can toast the walnuts in an oven at 180°C (350°F) for 8-10 minutes until fragrant.

🔄 Variations

• Use duck pieces instead of chicken for a richer, gamier flavor.
• Form the meat into small meatballs (koofteh) and simmer them in the sauce.
• Add a pinch of cinnamon or saffron for added complexity.

🥗 Nutrition

Per serving