Khoresht-e Fesenjan (Persian Stew with Pomegranates and Walnuts)
Ah, Fesenjan! This Persian stew is a true journey into the flavors of Iran, a country where cooking is an art. When you prepare this dish, you are transported to the gardens of Shiraz, with that unique blend of pomegranate tanginess and walnut richness. It’s a dish that needs a bit of patience, but every minute is worth it. The sauce becomes velvety, almost caramelized, and tenderly envelops the chicken. Serve it with fragrant basmati rice, perhaps with a golden crust (tahdig) for crunch. This is a festive dish, one that brings people together and tells stories of family traditions. You’ll love the perfect balance of sweet, sour, and savory.
Ingredients
- chicken (thighs)800 g
- crushed walnuts200 g
- pomegranate molasses4 tablespoons
- onions2 medium
- turmeric1 teaspoon
- saltto taste
- black pepperto taste
- olive oil3 tablespoons
- water500 ml
Nutrition
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the sliced onions and sauté until golden, about 5 minutes.
- 2
Add the chicken thighs and brown on each side (about 5 minutes). Sprinkle with turmeric, salt, and pepper, and mix well.
- 3
Pour in the water, bring to a boil, then reduce the heat and simmer covered for 30 minutes.
- 4
Meanwhile, blend the crushed walnuts in a food processor until a fine paste forms. Stir this paste and the pomegranate molasses into the chicken, mixing well.
- 5
Simmer uncovered over low heat for 45 to 60 minutes, stirring occasionally, until the sauce thickens and becomes creamy. Adjust seasoning.
- 6
Serve hot with fragrant basmati rice (optional tahdig) and garnish with a few fresh pomegranate seeds.
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