Fesenjan Stew Recipe
Fesenjan (also spelled Fesenjoon) is a classic Persian stew made with chicken, duck, or lamb, and its signature ingredients are ground walnuts and pomegranate molasses. It’s a rich, flavorful dish with a perfect balance of sweet, sour, and savory flavors. Here’s how to make Fesenjan with walnuts:
Ingredients:
2 tbsp olive oil or vegetable oil (for sautéing)
2 medium onions, finely chopped
4 chicken thighs (or breast), skinless and boneless (or duck/lamb if preferred)
2 cups walnuts, finely ground
1/2 cup pomegranate molasses (you can find this in Middle Eastern grocery stores or make it yourself)
1-2 tbsp sugar (optional, for added sweetness)
1 tsp turmeric powder
1/4 tsp black pepper
1/2 tsp salt (or to taste)
2 cups chicken broth or water
1-2 tbsp saffron water (optional, for fragrance and color)
Instructions:
Prepare the Chicken:
If you’re using chicken thighs, you can leave them whole or cut them into smaller pieces for quicker cooking.
Season the chicken with a little salt, pepper, and turmeric.
Sauté the Onions:
Heat oil in a large pot over medium heat.
Add the chopped onions and sauté until golden brown, about 8-10 minutes. Stir frequently to avoid burning.
Brown the Chicken:
Once the onions are caramelized, add the chicken pieces to the pot. Brown the chicken on both sides, which should take about 5-6 minutes per side.
Add the Spices:
Add turmeric, to the pot with the chicken and onions. Stir everything together for 2-3 minutes to allow the spices to release their flavors.
Prepare the Walnut Sauce:
In a separate pan, lightly toast the ground walnuts for about 5 minutes over low heat. This helps release the oils and deepens the flavor. You can skip this step, but it’s recommended for better taste.
Once toasted, add the ground walnuts directly into the pot with the chicken, onions, and spices.
Add Liquids:
Pour in the chicken broth or water to the pot. Stir well to combine. The consistency of the stew should be thick, but you can adjust the liquid based on your preference.
Add Pomegranate Molasses:
Add the pomegranate molasses to the pot, stirring well. This will give the stew its characteristic sour and slightly sweet flavor.
If you prefer the stew sweeter, you can add 1-2 tablespoons of sugar. Adjust to your taste.
Simmer:
Cover the pot and let the stew simmer on low heat for 45 minutes to 1 hour, stirring occasionally. The chicken will become tender, and the walnut sauce will thicken. Add more liquid as needed during the cooking process.
Finishing Touches:
Taste the stew and adjust seasoning as needed. You can add a bit of lemon juice for extra tang or more sugar if you’d like it sweeter.
If you want to add saffron for color and fragrance, stir in the saffron water at this point.
Serve:
Serve your Fesenjan stew over steamed basmati rice. Garnish with pomegranate seeds for extra color and flavor if desired.
Tips:
Fesenjan tastes even better the next day as the flavors meld together, so consider making it a day ahead.
Some people add a touch of tomato paste to deepen the flavor, but it’s optional.
Enjoy your delicious and rich Fesenjan stew!
