Fesenjan
Persian Pomegranate Stew
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Fesenjoon is a Persian stew made with ground walnuts and pomegranates. Also pronounced, fesenjan, it can be made with chicken or duck, or you can leave the meat out and keep it vegan.
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INGREDIENTS YOU NEED:
• Onion
• Walnuts
• Chicken breast
• Salt and pepper
• Extra virgin olive oil
• Saffron
• Pomegranate concentrate
• Granulated sugar
• Pomegranate arils
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Purée onions until smooth in a food processor. Add in walnuts and purée with the onions. You want to form a thick paste.
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Add walnut-onion mixture and smooth it evenly on to the bottom of a large skillet.
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When it browns, stir and remix the paste and smooth it again. Reduce heat and continue this process until dark brown and crumbly, about 2 hours.
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In the meantime, season the chicken breast and cook it while the onion walnut mixture cooks.
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When walnut mixture is dark, stir in saffron and pomegranate concentrate. Add water if sauce is thick. Add sugar if too tart.
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Add chicken strips and simmer until color darkens, about 20 minutes. Pour stew into serving dish. Garnish with pomegranate arils.
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For detailed directions and nutritional information click on the link below.
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