Fesenjan (Walnut Pomegranate Stew)
A luxurious Persian stew combining ground walnuts and tart pomegranate molasses in a silky, fragrant sauce with tender chicken, traditionally served over saffron rice.
Ingredients
- 2 cups walnuts, toasted
- 2 lbs chicken thighs (boneless, skinless), cut in chunks
- 1/4 cup olive oil
- 2 yellow onion, finely diced
- 1/2 cup pomegranate molasses
- 3 cups chicken broth
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 2 tsp salt
- 1/2 tsp black pepper, ground
- 2 tbsp sugar (optional, for balancing tartness)
- pinch saffron threads (for serving), steeped
- 3 cups basmati rice (for serving), cooked
- 1/2 cup pomegranate seeds (for garnish)
- 1/4 cup fresh mint leaves (for garnish), chopped
Instructions
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1
Place 2 cups toasted walnuts in a food processor and grind to a fine powder. Be careful not to over-process into a paste.
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2
Heat 1/4 cup olive oil in a large, heavy-bottomed pot over medium heat. Add 2 finely diced yellow onion and sauté until golden brown, about 10 minutes.
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3
Add 2 lbs cut in chunks chicken thighs (boneless, skinless) to the pot and brown on all sides, about 6-8 minutes. Season with 2 tsp salt, 1/2 tsp black pepper, 1 tsp ground turmeric, and 1/2 tsp ground cinnamon.
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4
Add the ground walnuts and stir to coat the chicken. Pour in 3 cups chicken broth and bring to a gentle simmer.
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5
Stir in 1/2 cup pomegranate molasses. Reduce heat to low, cover, and simmer for 1.5-2 hours, stirring occasionally to prevent sticking.
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6
The stew should thicken considerably and develop a glossy, dark appearance. If it becomes too thick, add a little more broth.
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7
Taste the stew and adjust seasoning. If it's too tart, add 2 tbsp sugar (optional, for balancing tartness) to balance the flavors.
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8
While the stew is cooking, prepare 3 cups cooked basmati rice (for serving) according to package instructions, adding a pinch of pinch steeped saffron threads (for serving) to the cooking water for color and aroma.
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9
Serve the fesenjan over rice, garnished with 1/2 cup pomegranate seeds (for garnish) and 1/4 cup chopped fresh mint leaves (for garnish) for freshness and color contrast.