Fesenjoon | Persian Pomegranate and Walnut Stew (khoresh fesenjan خورش فسنجون)
Fesenjoon is a Persian stew made with ground walnuts and pomegranates. It can be made with chicken or duck, or you can leave the meat out and keep it vegan.
Servings 8
Calories 642kcal
Ingredients
- 1 large onion about 1-pound, peeled and quartered
- 8 oz walnuts about 2 cups
- 2 lb boneless skinless chicken thighs
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground saffron steeped in 1 TBS hot water
- 2 cup pomegranate molasses
- ¼ cup water if needed
- 2 tablespoon granulated sugar
- ¼ cup pomegranate arils
Instructions
- Purée onions until smooth in a food processor.
- Add in walnuts and purée with the onions. Scrape down sides of the bowl and pulse in the food processor until onions and walnuts are completely blended and a thick paste is formed.
- Season the chicken with salt and pepper.
- In a large skillet over medium-high heat add olive oil. When oil is hot, add chicken and cook until browned, approximately 3-5 minutes.
- Turn chicken thighs over and brown the other side. Transfer chicken to a serving dish and reserve.
- Transfer the walnut-onion mixture to the hot pan and smooth it evenly onto the bottom of the skillet.
- Heat mixture over medium-low. When it starts to brown, stir and remix the paste and smooth it again evenly on to the bottom of the skillet.
- Reduce heat to low and repeat step 5 every 10-15 minutes. Cook until walnut-onion mixture is deep brown in color and crumbly, about 1 hour..
- Stir saffron and pomegranate concentrate into walnut-onion mixture.
- Cut chicken thighs into strips and add to the pomegranate mixture. Cover and simmer until color darkens, about 20 minutes.
- If sauce needs thinning, drizzle in water as needed.
- Different brands of pomegranate concentrate vary in flavor and sweetness. If your pomegranate concentrate is too sour, stir in a little sugar until desired sweetness. If you are using pomegranate molasses, it is already sweetened with sugar, so no additional sugar is needed.
- Transfer stew into serving dish and garnish with pomegranate arils.
Notes
Serving Suggestions: Serve with Persian rice.
Cooking Tips: You can also shred the chicken and then add it to stew. This is a very rich and filling dish that your guests will love! For a vegetarian version, do not add chicken.
You can also make this dish with bone in chicken thighs or leg quarters. Simply brown the chicken first and let it finish cooking in the sauce until no longer pink inside.
TO STORE: Store any leftover stew in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1½ cups | Calories: 642kcal | Carbohydrates: 68g | Protein: 33g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 24g | Cholesterol: 138mg | Sodium: 371mg | Fiber: 3g | Sugar: 62g
