Recipe: Fesenjān

This is a delicious Iranian stew with the flavors of pomegranates, walnuts, saffron, and other spices that takes about 3-4 hours to come together but it is well worth it thanks to the richness and depth of flavor that it produces. This is a show stopper for a dinner party or other get togethers and it’ll definitely be something that your friends and family talk about for years to come. This recipe has you make your own pomegranate molasses and walnut paste because they’re not available where I live but feel free to use commercially available shortcuts if you can!

Fesenjān

AuthorMabDifficultyIntermediate

Yields8 Servings
Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins

Ingredients
 450 g walnuts
 800 g chicken thigh, boneless and skinless
 5 tbsp olive oil
 2 large onions, diced
 ½ tsp each: tumeric, cinnamon, cardamom, saffron (soaked in water),
 500 ml chicken stock
 200 ml pomegranate molasses
 200 ml pomegranate juice
 2 tsp brown sugar

Directions
1

Roast and grind the walnuts: Preheat the oven to 175°C. Spread all the walnuts in a single layer on a baking sheet lined with parchment and toast for 10-15 minutes, flipping at least once just until they start to color. Transfer walnuts to a blender and blend until a fairly consistent and fine paste forms. Set aside.

2

In a large dutch oven, heat half the olive oil and then brown the chicken pieces, cooking for about 3-5 minutes on each side just until a crust has formed then place the chicken on a plate and set aside.

3

Add the remaining oil the pan and add the diced onions, sauteing for 10-12 minutes until they are translucent and beginning to brown. At the end of the cooking time, add the spices and stir for about 30-60 seconds until fragrant.

4

Turn the heat to a low and then add to the onion mixture the walnut paste and stock, allowing to simmer for at least 30 minutes, until the oils in the walnut paste start to separate from the water. Stir occasionally so that the mixture does not stick to the pot.

5

Add to the pot the brown sugar, pomegranate juice, and pomegranate molasses, mixing well and allowing to continue cooking over low heat for 75-90 minutes, stirring every few minutes. Halfway through cooking, adjust the seasoning if needed by adding more sugar or molasses depending on how sweet or sour you want the dish.

Adapted from The MD Chef

Ingredients

Ingredients
 450 g walnuts
 800 g chicken thigh, boneless and skinless
 5 tbsp olive oil
 2 large onions, diced
 ½ tsp each: tumeric, cinnamon, cardamom, saffron (soaked in water),
 500 ml chicken stock
 200 ml pomegranate molasses
 200 ml pomegranate juice
 2 tsp brown sugar

Directions

Directions
1

Roast and grind the walnuts: Preheat the oven to 175°C. Spread all the walnuts in a single layer on a baking sheet lined with parchment and toast for 10-15 minutes, flipping at least once just until they start to color. Transfer walnuts to a blender and blend until a fairly consistent and fine paste forms. Set aside.

2

In a large dutch oven, heat half the olive oil and then brown the chicken pieces, cooking for about 3-5 minutes on each side just until a crust has formed then place the chicken on a plate and set aside.

3

Add the remaining oil the pan and add the diced onions, sauteing for 10-12 minutes until they are translucent and beginning to brown. At the end of the cooking time, add the spices and stir for about 30-60 seconds until fragrant.

4

Turn the heat to a low and then add to the onion mixture the walnut paste and stock, allowing to simmer for at least 30 minutes, until the oils in the walnut paste start to separate from the water. Stir occasionally so that the mixture does not stick to the pot.

5

Add to the pot the brown sugar, pomegranate juice, and pomegranate molasses, mixing well and allowing to continue cooking over low heat for 75-90 minutes, stirring every few minutes. Halfway through cooking, adjust the seasoning if needed by adding more sugar or molasses depending on how sweet or sour you want the dish.

Fesenjān

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