Iran · Iran

Fesenjan (Persian Walnut and Pomegranate Stew)

Name: Fesenjan (Persian Walnut and Pomegranate Stew)
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 4 servings
Cuisine: Iran
Ingredients: chicken pieces 800 g; shelled walnuts 250 g; pomegranate molasses 120 ml; pomegranate juice 200 ml; onion, chopped 200 g; butter 60 g; ginger, grated 15 g; turmeric 3 g; lemon juice 20 ml; water 300 ml; fine salt 5 g

Chicken braised in a dark walnut and pomegranate sauce.

95 minutes · 4 servings · Moderate

Fesenjan appears in both a with-chicken and a without-chicken form, and the latter is the older one, made for ceremonial occasions when meat was not permitted. The cooking method is the same in both: walnuts fried dark and ground, molasses added, and the sauce left to reduce until glossy. It is usually offered alongside rice, where its sweetness sits well.

Ingredients

chicken pieces800 g
shelled walnuts250 g
pomegranate molasses120 ml
pomegranate juice200 ml
onion, chopped200 g
butter60 g
ginger, grated15 g
turmeric3 g
lemon juice20 ml
water300 ml
fine salt5 g

Directions

1
Blend walnuts to a coarse paste.
2
Fry onion in butter 10 minutes; add ginger and turmeric.
3
Add chicken, walnut paste, pomegranate molasses, juice and water; simmer at 150C for 45 minutes.
4
Season with salt and lemon juice.

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