Fesenjan – Pomegranate Walnut Stew

Table of Contents

• Ingredients
• Instructions
• Tips for Success
• Serving Suggestions

Ingredients

Main Ingredients

• 500 grams chicken or duck, cut into pieces
• 2 cups walnuts, finely ground
• 1 cup pomegranate molasses
• 1 large onion, finely chopped
• 2-3 tablespoons vegetable oil
• 2-3 cups water
• Salt and black pepper to taste
• Optional: 1-2 tablespoons sugar (for adjusting sweetness)

Instructions

Step 1: Preparing the Meat

1. Brown the Meat:
   • In a large pot, heat 1 tablespoon of vegetable oil over medium heat.
   • Add the chicken or duck pieces and brown on all sides for about 5-7 minutes. Remove and set aside.

Step 2: Preparing the Onions and Walnuts

1. Sauté the Onion:
   • In the same pot, add another tablespoon of oil and the chopped onions.
   • Cook the onions until golden and soft, about 5-7 minutes.
2. Add Walnuts: Stir in the ground walnuts and cook for 5 minutes, stirring frequently to prevent sticking.

Step 3: Adding Pomegranate and Cooking the Stew

1. Add Pomegranate Molasses:
   • Pour in the pomegranate molasses and stir well with the walnuts and onions.
   • Adjust the sweetness by adding 1-2 tablespoons of sugar if desired.
2. Combine Ingredients:
   • Add the browned chicken or duck pieces back to the pot and season with salt and pepper.
   • Pour in enough water to cover the mixture, about 2-3 cups.
3. Simmer: Cover and reduce heat to low. Let the stew simmer for 1.5 – 2 hours, stirring occasionally until the meat is tender and the stew is thick and rich.

Tips for Success

• Grinding Walnuts: Use a food processor to finely grind the walnuts; this ensures a smooth texture and rich flavor in the stew.
• Adjusting Sweetness: Persian Fesenjan can be tangy, but if you prefer a slightly sweeter stew, add 1-2 tablespoons of sugar to balance the flavors.
• Consistency: The stew should be thick and creamy; simmering on low heat helps achieve this consistency.

Serving Suggestions

Serve Fesenjan with Persian saffron rice (chelo) for an authentic experience. It pairs wonderfully with fresh herbs (sabzi khordan) and a side of yogurt.