Aromatic Persian Khoresht Fesenjan with Pomegranate Molasses
A Traditional Persian Stew Enriched with Pomegranate and Walnuts
Dive into the rich flavors of Iranian cuisine with this iconic stew, brimming with juicy chicken, ground walnuts, and the distinct tang of pomegranate molasses.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Stew
For the Garnish
Preparation
Preparing the Chicken
Season the Chicken
Season the chicken thighs with salt and pepper.
Heat the Oil
Heat olive oil in a large pot over medium heat.
Brown the Chicken
Brown the chicken thighs on all sides, then remove and set aside.
Blending the Walnut Base
Sauté Onion
In the same pot, add the chopped onion and sauté until translucent.
Cook Walnuts
Add the ground walnuts, cooking gently for 2-3 minutes.
Ensure the walnuts do not burn during cooking. Pro Tip: Use a food processor to grind the walnuts smoothly.
Add Stock
Gradually pour in the chicken stock while stirring to prevent lumps.
Cooking Process
Marrying Flavors
Return the chicken to the pot, covering it with the walnut sauce.
Simmering Symphony
Pour in the pomegranate molasses and add cinnamon. Stir to combine.
Final Finish
Cover and let the stew gently simmer on low heat for about 60 minutes, until the chicken is tender.
Plating & Serving
Aromatic Persian Khoresht Fesenjan with Pomegranate Molasses
Aromatic Persian Khoresht Fesenjan with Pomegranate Molasses
Plating & Serving
Serve the Khoresht Fesenjan over a bed of saffron-infused rice, topped with fresh pomegranate seeds and a sprinkle of chopped parsley for a burst of color and freshness.