Fesenjan (walnut and pomegranate chicken stew)

Name: Fesenjan (walnut and pomegranate chicken stew)
Total time: 150 min
Yield: 4
Cuisine: International
Ingredients: 8 bone-in chicken pieces (thighs and drumsticks), about 1 kg; 250 g shelled walnuts; 2 medium onions, finely chopped; 4 tbsp pomegranate molasses; 1 to 2 tbsp sugar (depending on how sour the molasses is); ½ tsp turmeric; ½ tsp ground cinnamon; 500 ml hot water or chicken stock; 3 tbsp vegetable oil; 1 tsp salt; ½ tsp black pepper; To garnish: pomegranate seeds and crushed walnuts; To serve: plain steamed rice

InternationalIranian150 minServes 4

Fesenjan is a festive Iranian stew of chicken (sometimes duck) simmered in a rich sauce of ground walnuts and pomegranate molasses, balancing sweet and sour in a thick, dark sauce. It is often associated with the northern province of Gilan, where walnuts and pomegranates are plentiful. It is said that cooks know it is ready when the walnut oil rises to the surface, and that it is served at celebrations, feasts and long winter evenings. It is eaten with plain rice and garnished with pomegranate seeds.

Origin of the dish: Iran — The dish is often associated with northern Iran, near the Caspian Sea

Ingredients for Fesenjan

8bone-in chicken pieces (thighs and drumsticks), about 1 kg
250 gshelled walnuts
2medium onions, finely chopped
4 tbsppomegranate molasses
1 to 2 tbspsugar (depending on how sour the molasses is)
½ tspturmeric
½ tspground cinnamon
500 mlhot water or chicken stock
3 tbspvegetable oil
1 tspsalt
½ tspblack pepper
To garnishpomegranate seeds and crushed walnuts
To serveplain steamed rice

Method

Toast the walnuts in a dry pan over low heat for 5 minutes, stirring so they do not burn. Let them cool, then grind in a food processor to a fine, coarse-flour texture.
Heat 2 tbsp oil in a heavy pot and cook the onions over medium heat for 8 minutes until soft and golden. Add the turmeric and stir for a minute.
In a separate pan heat the remaining oil and brown the chicken, seasoned with half the salt and pepper, for about 3 minutes on each side.
Stir the ground walnuts into the onions for 2 minutes, then pour in the hot water and stir. Add the browned chicken, bring to a boil, then lower the heat.
Cover and simmer for 30 minutes, stirring occasionally so the walnuts do not stick to the bottom.
Add the pomegranate molasses, sugar, cinnamon and the remaining salt, and keep simmering on very low heat for 60 to 90 minutes, stirring every 15 minutes, until the sauce is dark and thick and the walnut oil rises to the surface.
Taste and balance the sour and sweet (more molasses for sourness, more sugar for sweetness). Serve hot over rice, garnished with pomegranate seeds and crushed walnuts.

Try the interactive Chef Meerath on the main site · هذه الوصفة بالعربية