A recipe from Gemo
Persian Fesenjan
A classic Persian pomegranate-walnut stew with tender chicken in a dark, glossy, sweet-sour sauce. Ground walnuts give the khoresh its body, while pomegranate molasses brings the defining tart fruit flavor.
Method
- 01
Grind the 250 g walnuts in a food processor or blender until very fine and slightly clumpy, stopping before they become walnut butter. Pat the chicken dry and season it with about 0.5 teaspoon salt, 0.5 teaspoon black pepper, and 1 teaspoon turmeric.
- 02
Heat the oil in a heavy pot over medium-high heat. Brown the chicken on both sides, 4-5 minutes per side, then transfer it to a plate. Lower the heat to medium, add the onion, and cook until golden and sweet-smelling, scraping up the browned bits.
⏱ 15 min
- 03
Stir the ground walnuts into the onion and cook for 2-3 minutes, stirring constantly so the nuts smell toasted but do not scorch. Add 600 ml water gradually, stirring until the walnuts form a loose sauce, then mix in 120 ml pomegranate molasses, 0.25 teaspoon cinnamon, and remaining salt.
⏱ 5 min
- 04
Bring the sauce just to a simmer, then reduce the heat to low. Cover partly and cook for 40-45 minutes, stirring every 10 minutes and adding a splash of water if the walnut sauce catches on the bottom. The sauce should darken and thicken slowly.
⏱ 45 min
- 05
Return the chicken and any juices to the pot, nestling the pieces into the walnut-pomegranate sauce. Cover partly and simmer gently for 45-60 minutes, stirring occasionally, until the chicken is tender and the sauce is thick, glossy, and spoon-coating.
⏱ 55 min
- 06
Taste the stew and balance it: add up to 1 tablespoon sugar if the molasses is very tart, more pomegranate molasses if it tastes flat, or a splash of water if it is too thick. Stir in bloomed saffron if using, rest off the heat for 10 minutes, then serve over rice with pomegranate seeds.
⏱ 10 min
Nutrition
