itsmepat
Novice Foodie
Fesenjan is a rich and flavorful Persian stew known for its unique combination of ground walnuts, pomegranate molasses, and tender meat. I recently made this dish, and the sweet and sour flavors paired with the hearty sauce were absolutely delightful. It's traditionally served over rice and makes for a comforting and impressive meal. Let’s get started with this wonderful recipe!
Ingredients:
- For the Stew:
- 2 lbs chicken (thighs or drumsticks) or duck, skinless
- 2 cups walnuts, finely ground
- 2 large onions, finely chopped
- 2 cups chicken broth (or water)
- 1 cup pomegranate molasses
- 2-3 tbsp sugar (adjust to taste)
- 1 tsp cinnamon
- Salt and pepper to taste
- 2-3 tbsp vegetable oil
- Pomegranate seeds (for garnish)
- Fresh parsley or mint (for garnish)
- For Serving:
- Cooked basmati rice
Instructions:
- Prepare the Walnuts: In a skillet over medium heat, toast the ground walnuts for about 5 minutes until fragrant, stirring frequently to avoid burning. Remove from heat and set aside.
- Sauté the Onions: In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown, about 10 minutes.
- Brown the Chicken: Add the chicken pieces to the pot with the onions. Season with salt, pepper, and cinnamon. Brown the chicken on all sides for about 5-7 minutes.
- Add Walnuts and Broth: Stir in the toasted ground walnuts, chicken broth, and pomegranate molasses. Bring the mixture to a simmer.
- Simmer the Stew: Cover the pot and let the stew simmer on low heat for about 1.5 to 2 hours. Stir occasionally and add more broth or water if the stew becomes too thick.
- Adjust the Flavor: After simmering, taste the stew and adjust the sweetness by adding sugar if desired. The flavor should be a balance of sweet and tangy.
- Serve: Once the chicken is tender and the sauce has thickened, serve the Fesenjan over a bed of fluffy basmati rice.
- Garnish: Top with pomegranate seeds and chopped fresh parsley or mint for a burst of color and flavor.