Fesenjan (Persian Pomegranate and Walnut Stew)
Fesenjan is a classic Persian stew made with walnuts, pomegranate molasses and usually chicken. It’s sweet and sour with a rich nutty flavor thanks to the walnuts. The key to a delicious fesenjoon is to cook it low and slow for a few hours. Serve with Persian rice or pour it over tahdig and enjoy.
Servings: 8 servings
Calories: 569kcal
Ingredients
- 4 tablespoon olive oil
- 8 pieces skinless bone-in chicken thighs
- ½ tsp turmeric
- 1 onion diced
- 1 lb walnuts About 4 cups
- 1 can pumpkin 15 oz.
- 1 ½ teaspoon salt
- ¼ tsp black pepper
- 1 ½ cup pomegranate molasses
Instructions
- Using a food processor, crush the walnuts to form fine crumbs. Make sure not to overprocess, you don't want the walnuts to release their oil.
- Heat 2 tablespoons of olive oil in a pot over medium high heat. Season the chicken with the turmeric, 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Sear the chicken for 5 minutes on each side. Remove the chicken and set it aside.
- Heat the remaining olive oil in the pot and saute the onion until golden.
- Add the walnuts and sauté for 5-10 minutes so they start releasing their aroma.
- Add 6 cups of water. Turn the heat up to medium high and bring the mixture to boil, turn the heat down to medium and let it simmer for 1 hour, stirring occasionally.
- Add the pumpkin, pomegranate molasses, salt and pepper and let it cook for 1 more hour.
- Add the chicken back to the pot and simmer for another 30 minutes or until the chicken is fully cooked and the sauce has thickened.
- Taste the stew and add more salt if needed, if it's not sour enough, add some more pomegranate molasses and if it's too sour, add 1-2 tablespoon brown sugar.
Video
Notes
- Khoresht Fesenjan is supposed to be thick, not much water is needed.
- You can use canned pumpkin or cooked butternut squash in this recipe. Adding the pumpkin will balance the natural warmth of the dish and also the flavor.
- Some suggest adding bloomed saffron to this dish, I don't find it necessary since the pomegranate and walnut both have rich flavors.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze this pomegranate walnut stew in a freezer-safe container for up to 2 months. To serve, let it thaw completely and then reheat it in a pot over medium heat.
Nutrition
Calories: 569kcal | Carbohydrates: 49g | Protein: 9g | Fat: 40g | Saturated Fat: 4g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 455mg | Potassium: 297mg | Fiber: 4g | Sugar: 30g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg