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Fesenjan (Persian Chicken Stew) Recipe

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Fesenjan is a rich and flavorful Persian chicken stew made with ground walnuts and pomegranate molasses, offering a perfect balance of sweet and tangy tastes. Slow-simmered chicken thighs in a deeply aromatic walnut sauce create a traditional Iranian dish that's both comforting and elegant, ideal for serving with rice and fresh sides.

Ingredients

Walnut Mixture

  • 3 1/2 cups walnuts
  • 1 teaspoon ground turmeric
  • 1 teaspoon cinnamon
  • 1/2 teaspoon saffron threads, ground (about 1/4 teaspoon ground saffron)
  • 3 cups water
  • 3/4 cup pomegranate molasses, plus more as needed
  • 2 tablespoons sugar, plus more as needed

Chicken and Aromatics

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 8 bone-in chicken thighs (about 2 pounds), skin removed
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste

Garnish and Serving

  • Pomegranate seeds for garnish

Instructions

  1. Grind the Walnuts: Finely grind 3 1/2 cups of walnuts in a food processor until the texture resembles sandy clumps. Be careful not to process too long to avoid turning walnuts into butter.
  2. Toast the Walnuts: Heat a dry non-stick skillet over medium heat and lightly toast the ground walnuts, stirring continuously for a few minutes until fragrant but not burnt. Transfer to a bowl and set aside.
  3. Cook Onions: In a large stockpot or Dutch oven, heat 1 tablespoon olive oil over high heat. Add the finely diced onion and cook until caramelized and golden brown, then stir in 1 teaspoon turmeric to evenly coat the onions.
  4. Cook Chicken Thighs: Add the chicken thighs to the pot and sear for a few minutes on each side until browned. Pour in 3 cups of water and add 1 teaspoon cinnamon. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Remove the chicken and set aside.
  5. Add the Ground Walnuts: Stir the toasted ground walnuts into the simmering cooking liquid. Cover and simmer on low heat for 1 hour, stirring occasionally to prevent sticking. The sauce should thicken, darken to a deep golden color, and develop a layer of walnut oil on top.
  6. Bloom Saffron and Add Flavorings: Grind 1/2 teaspoon saffron threads and add 1 tablespoon water to bloom them. Stir the bloomed saffron, 3/4 cup pomegranate molasses, and 2 tablespoons sugar into the walnut sauce mixture.
  7. Add Chicken and Simmer: Return the chicken thighs to the pot. Simmer the stew for 45 minutes or until the chicken is tender and falling off the bone. Stir occasionally and adjust seasoning by adding more sugar, pomegranate molasses, salt, or pepper to taste.
  8. Serve the Fesenjan: Ladle the stew into a serving dish and garnish with pomegranate seeds. Serve alongside steamed rice, Greek yogurt, and a fresh side salad for a complete meal.

Notes

  • Be careful when grinding walnuts to avoid turning them into walnut butter.
  • Constant stirring during simmering prevents the walnut sauce from sticking and burning.
  • Pomegranate molasses sweetness and tartness levels can vary, so adjust sugar and molasses quantities to taste.
  • Removing the chicken skin helps reduce fat and keeps the stew from becoming greasy.
  • Serving with rice or yogurt balances the rich flavors and provides a complete meal.

Find it online: https://dishcooks.com/fesenjan-persian-chicken-stew-recipe/