Persian Fesenjan (Walnut Pomegranate Stew)
An ancient Persian stew of chicken slowly simmered in ground walnuts and pomegranate molasses until rich, dark, and complex.
Ingredients
- 2 lbs bone-in chicken thighs
- 2 cups walnuts, finely ground
- 1 cup pomegranate molasses
- 2 onions, diced
- 2 cups chicken broth
- 2 tbsp sugar
- 1/2 tsp turmeric
- Salt, pepper, oil
- Pomegranate seeds for garnish
Instructions
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1
Toast ground walnuts in a dry pan until fragrant, about 5 minutes.
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2
Brown chicken in oil in a Dutch oven. Remove. Sauté onions until golden.
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3
Return chicken. Add toasted walnuts, pomegranate molasses, broth, sugar, and turmeric.
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4
Simmer covered on low heat for 1.5 hours until the sauce is dark brown and oil separates on top.
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5
Adjust salt and sweetness. Serve over saffron rice, garnished with pomegranate seeds.
