Persian Pomegranate & Walnut Stew (Fesenjan)
Discover a masterclass in flavor balance with this iconic Persian stew, featuring a rich, velvety sauce made from ground walnuts and tangy pomegranate molasses. This week's pick offers an exciting journey of sweet, sour, and nutty notes that transform a simple dinner into a gourmet feast.
Ingredients
- Chicken thighs, skinless and boneless800 g
- Walnuts, raw250 g
- Yellow onion, finely chopped1 pc
- Pomegranate molasses150 ml
- Chicken stock400 ml
- Sugar2 tbsp
- Ground cinnamon0.5 tsp
- Basmati rice300 g
- Fresh pomegranate seeds3 tbsp
- Butter2 tbsp
Instructions
Toast the walnuts in a dry pan over medium heat for 5 minutes until fragrant. Let them cool, then grind them in a food processor until they reach a fine, sand-like consistency or a thick paste.
Heat some oil in a large pot or Dutch oven. Brown the chicken thighs on both sides until golden. Remove the chicken and set it aside.
In the same pot, melt the butter and sauté the chopped onion until translucent and golden brown, about 8 minutes.
Stir in the ground walnuts, pomegranate molasses, chicken stock, sugar, and cinnamon. Bring to a gentle boil, then reduce heat to low.
Add the chicken back into the pot. Cover and simmer on low heat for 35-40 minutes, stirring occasionally to prevent the walnuts from sticking, until the sauce has thickened and turned a deep chocolate brown.
Prepare the basmati rice according to package instructions. Serve the rich stew over the fluffy rice and garnish with fresh pomegranate seeds for a burst of color and acidity.
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