Khoresht Fesenjan
Fesenjan is a classic Persian stew in which chicken cooks in a rich blend of ground walnuts and pomegranate molasses until the sauce turns silky, thick, and deeply aromatic.
Servings: 3 people
Calories: 975.37kcal
Ingredients
For the walnut paste
- 1 cup walnuts
- 2 tablespoons water
For the chicken stew
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 550 grams boneless chicken thighs pat dried
- 1 large onion chopped finely
- ½ cup pomegranate molasses
- 1 cup water
- ¼ teaspoon turmeric powder
- ¼ teaspoon black pepper powder
- 1 to 2 teaspoons sugar
- salt to taste
For garnish
- Pomegranate arils
Instructions
Prepare the Walnut paste
- Toast the walnuts until fragrant and let them cool.1 cup walnuts
- Transfer the walnuts into a mixie or food processor and pulse a few times until it resembles bread crumbs.
- Add some water and grind the paste until it lightens in colour. Keep this aside for later.2 tablespoons water
Prepare the stew
- Heat some butter and olive oil in a thick-bottomed pot.1 tablespoon unsalted butter, 2 tablespoons olive oil
- Roast the chicken thighs until golden brown on all sides. Transfer the chicken to a plate and keep it aside.550 grams boneless chicken thighs
- Add the chopped onions and sauté until golden brown with a dash of salt.1 large onion
- Stir in the walnut paste, pomegranate molasses, water, turmeric powder, salt and pepper.½ cup pomegranate molasses, 1 cup water, ¼ teaspoon turmeric powder, ¼ teaspoon black pepper powder, salt to taste
- Drop the chicken pieces into the stew and season with salt.
- Add the sugar, and bring the stew to a boil on medium to high heat.1 to 2 teaspoons sugar
- Reduce the heat to low once it boils. Cover and cook for another 45 minutes to 1 hour stirring every 10 minutes until the stew develops a dark colour.
- Transfer to a serving plate and garnish with pomegranate arils. Serve with saffron or turmeric rice or any bread.Pomegranate arils
Notes
- Do not add too much water
- You may add a pinch of saffron to the finished Fesenjan stew.
- If making saffron rice, you may add a pinch of turmeric just enough to enhance the colour of the dish naturally without altering the taste. Saffron is expensive and it is better to use natural colouring than chemicals. It is okay to take saffron and turmeric together.
Nutrition
Calories: 975.37kcal | Carbohydrates: 41.73g | Protein: 53.15g | Fat: 68.38g
