Persian Fesenjan

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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Persian Fesenjan is a rich, tangy, and slightly sweet stew that's perfect for cozy dinners. This classic dish combines the unique flavors of walnuts and pomegranate molasses, creating an unforgettable taste experience. Give it a try, and you'll see why it's a staple in Persian cuisine.

Ingredients for Persian Fesenjan

Chicken thighs are the star of this dish, providing a tender and juicy base that absorbs the rich flavors of the sauce. Walnuts, when finely ground, add a creamy texture and nutty depth to the stew. Pomegranate molasses is the secret ingredient that brings a tangy sweetness, making the dish unique. Chicken broth helps to build the stew's body and flavor. Onion adds a savory foundation, while olive oil is used to sauté and build flavor. Salt, black pepper, and turmeric are essential for seasoning and adding a hint of warmth. Finally, a touch of sugar balances the tanginess, and water helps in adjusting the stew's consistency.

Tips & Tricks

  • For the best texture, grind your walnuts finely but not into a paste.
  • Adjust the amount of sugar based on the sweetness of your pomegranate molasses.
  • If the sauce is too thick, add a splash more water or broth to reach your desired consistency.
  • Leftovers taste even better the next day as the flavors meld.

Serving Suggestions

This stew is perfectly served over a bed of fluffy basmati rice, which soaks up the rich sauce beautifully. A simple side of steamed vegetables or a fresh cucumber salad with mint complements the dish nicely, adding a refreshing contrast to the stew's hearty flavors.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
While thighs are preferred for their juiciness, you can use chicken breast. Just be sure not to overcook them as they can dry out.
Can I make this dish vegetarian?
Absolutely! You can substitute the chicken with hearty vegetables like eggplant or mushrooms, and use vegetable broth instead of chicken broth.
Where can I find pomegranate molasses?
Check the international aisle of your grocery store, or look in Middle Eastern markets. You can also make it at home by reducing pomegranate juice with a bit of sugar and lemon juice.

Persian Fesenjan Recipe Walkthrough

First, heat up some olive oil in a large pot over medium heat. Toss in your chopped onion and let it sauté until it turns golden brown — this should take about 5-7 minutes. Next, add the chicken thighs to the pot. Sprinkle with salt, black pepper, and turmeric. Cook the chicken until it’s browned on all sides, which should take around 8-10 minutes.

Once the chicken is nicely browned, stir in the ground walnuts. Make sure they coat the chicken pieces evenly. Now, it's time to pour in the pomegranate molasses, chicken broth, and water. Give everything a good stir to combine the flavors.

Bring the mixture to a gentle simmer, then cover the pot. Let it cook for about 1.5 to 2 hours, stirring occasionally. You’ll know it’s ready when the chicken is tender and the sauce has thickened to your liking. Finally, stir in the sugar to balance the tanginess of the molasses. Taste and adjust the seasoning if needed.

Why You'll Love This Recipe

  • A delightful balance of sweet, sour, and savory flavors.
  • Simple ingredients that create a luxurious dish.
  • Perfect for impressing guests with minimal effort.
  • Comforting and hearty, ideal for colder months.

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

Step-by-step 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.

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