Persian Chicken Stew with Walnuts and Pomegranate
This Persian Chicken Stew (Fesenjan) is definitely NOT your average ordinary stew! A deliciously rich stew with impossibly tender chicken cooked in a walnut and pomegranate molasses sauce. A sweet and sour sensation that is a feast for the senses!
Calories: 3569kcal
Ingredients
- 1 cup (130g) walnuts
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 large onion , finely sliced
- 1 tsp salt
- ½ tsp ground pepper
- 2 cloves garlic , minced
- ½ tsp ground turmeric
- ½ tsp ground cinnamon or small cinnamon stick
- ½ cup (70g) dried sour cherries or dried cranberries
- 2 pounds (900g) diced chicken thighs , skinless and boneless
- 4 tbsp pomegranate molasses , or more as needed
- 2 cups (500ml) chicken broth or water
- 1 bay leaf
- salt and pepper , to taste
- 1 tsp sugar (only use if needed)
- 1 tbsp lemon juice (only use if needed)
- 3 tbsp fresh pomegranate seeds , to garnish
- 2 tbsp chopped parsley , to garnish
Instructions
- Toast the walnuts in a large casserole (I used my beloved cast iron braiser) over medium heat, watching them carefully so they don't scorch. Set aside to cool slightly then grind to a fine powder using a food processor.1 cup (130g) walnuts
- Heat the butter and oil in the same skillet and add the sliced onion. Season with a little salt and pepper, cover the pan and cook for 20 minutes, stirring occasionally, over low heat.1 tbsp unsalted butter, 1 tbsp olive oil, 1 large onion, 1 tsp salt, ½ tsp ground pepper
- Add the minced garlic and cook for a minute until fragrant. Throw in the turmeric, cinnamon, bay leaf, sour cherries and diced chicken. Cook for 5 minutes until the chicken is sealed.2 cloves garlic, ½ tsp ground turmeric, ½ tsp ground cinnamon, ½ cup (70g) dried sour cherries , 2 pounds (900g) diced chicken thighs, 1 bay leaf
- Stir in the pomegranate molasses, chicken broth and ground walnuts. Bring to a simmer, partially cover the pan and cook for 15 -20 minutes or until the chicken is tender and stew has thickened.4 tbsp pomegranate molasses, 2 cups (500ml) chicken broth
- Discard the bay leaf and cinnamon stick. Have a taste and adjust the flavor, seasoning with salt and pepper and adding lemon juice or a little sugar to taste.salt and pepper, 1 tsp sugar, 1 tbsp lemon juice
- Transfer the stew onto a platter and garnish with the chopped parsley and pomegranate seeds. Serve over rice, couscous or bulgur wheat.3 tbsp fresh pomegranate seeds, 2 tbsp chopped parsley
Notes
- Try to process the walnuts until the are very finely ground and a little buttery for a smoother sauce.
- I have kept the pomegranate molasses on the conservative side – you can add more to suit your taste!
- Store leftovers in an airtight container for up to 4 days. This stew tastes even more amazing the day after you make it, once the rich flavors have a chance to mellow and meld together.
- You can also freeze the stew for up to three months (minus the garnish). Thaw overnight in the refrigerator and reheat in a saucepan or the microwave until piping hot.
Nutrition
Calories: 3569kcal | Carbohydrates: 152g | Protein: 182g | Fat: 254g | Saturated Fat: 58g | Polyunsaturated Fat: 89g | Monounsaturated Fat: 86g | Trans Fat: 1g | Cholesterol: 919mg | Sodium: 3222mg | Potassium: 3187mg | Fiber: 19g | Sugar: 87g | Vitamin A: 3924IU | Vitamin C: 27mg | Calcium: 340mg | Iron: 13mg
