Fesenjan (Persian Walnut-Pomegranate Stew)

Name: Fesenjan (Persian Walnut-Pomegranate Stew)
Prep time: 30 min
Total time: 2 h 25 min

November 15, 2023

Prep 30 min Total 2 hr 25 min

Fesenjan (Persian Walnut-Pomegranate Stew) - kvalifood.com

An Iranian stew sauce of ground walnuts and pomegranate molasses simmered for hours until it turns deep brown-maroon with a rich, sweet-tart flavour. The sauce is the star; chicken is braised in it as a vehicle. Served over steamed basmati rice.

Serves 4

Ingredients

200 g walnut halves, light-coloured and fresh
1 medium onion (~100 g), finely diced
2 tbsp neutral oil
160 ml pomegranate molasses (2/3 cup)
360 ml water (1 1/2 cups)
4 bone-in, skinless chicken thighs (~500 g)
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp ground cinnamon (optional)
1/8 tsp saffron threads, ground and dissolved in 1 tbsp hot water (optional)
1-2 tbsp sugar, to taste

Directions

Pulse the walnuts in a food processor until finely ground and sandy. They should clump slightly but not turn into walnut butter.

Heat the oil in a Dutch oven over medium heat. Sear the chicken thighs about 4 minutes per side until golden. Remove and set aside.

In the same pot, saute the diced onion in the remaining fat until golden brown, about 8-10 minutes.

Add the ground walnuts and stir for 2-3 minutes to lightly toast.

Pour in the water and stir well, scraping up browned bits. Bring to a boil, then reduce heat to low. Cover and simmer 45 minutes, stirring every 15 minutes.

Stir in the pomegranate molasses, salt, pepper, and cinnamon if using. Return the chicken to the pot, pressing it into the sauce.

Cover and simmer on low for 45-60 minutes, stirring occasionally, until the sauce turns deep brown-maroon and thickens noticeably.

Add the saffron water if using. Taste and adjust with sugar if too sour, or more pomegranate molasses if too flat. Adjust salt.

Rest 10 minutes off heat before serving. Garnish with pomegranate seeds if available.

Notes

Use fresh, light-coloured walnuts. Dark or old walnuts make the sauce bitter.
Pomegranate molasses varies wildly by brand. Sadaf concentrate is more balanced. Cortas molasses is very tart and needs more sugar.
The sauce improves overnight. Make it a day ahead if possible.
Total cook time is about 2 hours. Do not rush the simmer.
The sauce also works over roasted butternut squash, mushrooms, or duck.