Persian Fesenjan
Experience the rich and aromatic flavors of Persian cuisine with our Persian Fesenjan. This traditional stew, featuring tender chicken simmered in a luscious sauce of pomegranate molasses and ground walnuts, offers a delightful balance of sweet and tangy notes. Perfectly paired with fluffy rice, it's a dish that promises an exotic culinary adventure.
Prep time: 15 minutesCook time: 2 hoursServes: 6
Ingredients
2 lbs chicken thighs
2 cups walnuts, finely ground
1 cup pomegranate molasses
2 cups chicken broth
1 onion, finely chopped
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp turmeric
2 tbsp sugar
1/2 cup water
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until golden brown.
2. Add chicken thighs to the pot, season with salt, pepper, and turmeric. Cook until the chicken is browned on all sides.
3. Stir in the ground walnuts, allowing them to coat the chicken pieces evenly.
4. Add pomegranate molasses, chicken broth, and water. Stir well to combine.
5. Bring the mixture to a gentle simmer, cover the pot, and let it cook for about 1.5 to 2 hours until the chicken is tender and the sauce has thickened.
6. Stir in the sugar to balance the tanginess of the pomegranate molasses and adjust seasoning if necessary.
7. Serve hot over a bed of fluffy basmati rice.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, adding a splash of water if necessary to thin the sauce.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
