Nutty Iranian Fesenjan with Walnuts and Pomegranate
A rich and flavorful Persian stew
This traditional Iranian dish combines the deep flavors of walnuts and pomegranate to create a unique sweet and tangy stew perfect for any occasion.
- 3 h
- 4
- Intermediate
Ingredients
For the Chicken
For the Stew Base
For the Garnish
Preparation
Preparing the Chicken
Season Chicken
Season chicken thighs with salt and pepper.
Heat Oil
In a large pot, heat vegetable oil over medium heat.
Brown Chicken
Brown chicken thighs on both sides, then remove and set aside.
Making the Stew Base
Sauté Onions
In the same pot, sauté the onions until soft and translucent.
Cook Walnuts
Stir in the ground walnuts and cook for 5 minutes.
Be careful not to burn the walnuts or they will become bitter.
Combine Ingredients
Add in the chicken stock, pomegranate molasses, sugar, cinnamon, and turmeric.
Adjust the sweetness to your taste by adding more or less sugar.
Cooking Process
Bringing to a Slow Simmer
Return the chicken to the pot and cover it with the walnut and pomegranate mixture.
Reducing the Sauce
Allow it to simmer on low heat, stirring occasionally, for about 2 hours until the sauce thickens.
Final Flavor Balance
Taste and adjust seasoning with salt, pepper, or more sugar as needed.
Plating & Serving
Nutty Iranian Fesenjan with Walnuts and Pomegranate
Nutty Iranian Fesenjan with Walnuts and Pomegranate
Plating & Serving
Serve the Fesenjan hot, garnished with fresh pomegranate seeds and chopped parsley for a vibrant finish.
Timing
Browning the Chicken: 10 min Stewing Time: 2 h
Heat Guide
Browning Chicken: Medium-high heat Simmering Stew: Low heat