Fesenjan (Persian Walnut Pomegranate Stew)
A Persian stew of chicken in a rich sauce of ground walnuts and pomegranate molasses, served with saffron-infused rice or Tah Dig (Persian Rice). Can be made vegan (see notes).
🍳 Cook: 60 min
Ingredients
| 2 cups | 480 ml | fresh California walnuts |
| 1-1 1/2 pounds | 455–680 g | chicken thighs (boneless, skinless) |
| generous pinch | salt and pepper | |
| 2 tbsp oil + 1 T butter | olive oil plus butter (divided) | |
| 3 cups | 720 ml | yellow onion, diced |
| 4 cloves | garlic, rough chopped | |
| 1 teaspoon | 5 ml | turmeric |
| 1 teaspoon | 5 ml | cumin |
| 1 | cinnamon stick (optional) | |
| 1/2 teaspoon | 2.5 ml | ground cinnamon |
| 1/2 teaspoon | 2.5 ml | nutmeg |
| 1/2 teaspoon | 2.5 ml | ground black pepper |
| 3 slices | orange zest | |
| 2 cups | 480 ml | chicken stock or broth (or veggie) |
| 1/4 cup | 60 ml | pomegranate molasses or syrup |
| 2 tablespoons | 30 ml | maple syrup |
| 1 1/2 teaspoon | 7.5 ml | salt |
| 1 can | chickpeas, drained, rinsed (optional) | |
| — | Italian parsley, chopped (garnish) | |
| — | pomegranate seeds (garnish) |
Instructions
- Heat a Dutch oven over medium-low heat and toast the walnuts, stirring every couple of minutes, until golden, roughly 10 minutes. At the same time, chop the onions and garlic. Cut the chicken (if using) into 1 inch pieces and season with salt and pepper. Drain and rinse chickpeas if using.
- Set toasted walnuts on a plate to cool. Then place in a food processor and pulse until finely ground.
- Wipe out the Dutch oven, drizzle with a little oil and sear the chicken until golden. Set aside. Using the same pan, heat oil and butter over medium heat. Add onions and cook until soft, golden and fragrant, about 5-6 minutes. Add garlic, cook for 3-4 more minutes. When the onion-garlic mixture is deeply golden, add the cinnamon stick, turmeric, cinnamon, nutmeg, cumin and orange zest, and toast for 1-2 more minutes.
- Add the broth, scraping up any browned bits. Add pomegranate molasses, maple syrup, and 1 1/2 teaspoons salt, the seared chicken, ground walnuts and bring to a boil, stirring.
- Cover and reduce heat to low. Simmer 45 minutes, covered, stirring every 15 minutes.
- Uncover, add chickpeas, and continue simmering until the stew has thickened and reduced, 10-15 more minutes, stirring.
- Garnish with fresh pomegranate seeds and fresh parsley.
- Serve with saffron-infused basmati rice, quinoa, or Persian Rice.
Notes:
- If you can't find pomegranate molasses, make your own by pouring 1 cup pomegranate juice, 1 tablespoon maple, 1 tablespoon lemon juice and a pinch of salt into a small pot. Bring to a boil, lower heat to medium-low, and simmer for 45 minutes until reduced to 1/4 of a cup. Set aside to cool.
- If substituting chickpeas for the chicken: use 2 cans (3 cups) rinsed and drained, and add to the stew after it cooks for 45 minutes. Alternatively, use 1 can chickpeas and cauliflower florets.
- If you don't want to use chickpeas, increase chicken thighs to 2-2 1/4 pounds.