Fesenjoon (pomegranate+walnut stew+choice protein)
Fesenjoon is a Persian stew made by simmering walnuts and pomegranate molasses with chicken, creating a rich and flavorful dish.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into bite-sized pieces) | 800 | Grams |
| Walnuts (finely ground) | 300 | Grams |
| Pomegranate Molasses (thick and tangy) | 1 | Cup |
| Onion (finely chopped) | 2 | Count |
| Chicken Broth (preferably homemade) | 2 | Cups |
| Butter (unsalted) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Turmeric (ground) | 1 | Tsp |
| Sugar (to balance the tartness) | 2 | Tbsp |
Instructions
- In a large pot, melt the butter over medium heat and sauté the chopped onions until golden brown.
- Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
- Stir in the turmeric, salt, and black pepper, ensuring the chicken is well coated with the spices.
- Add the ground walnuts to the pot and mix well with the chicken and onions.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Add the pomegranate molasses and sugar, stirring to combine. Adjust the sweetness to your preference.
- Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours, stirring occasionally, until the sauce thickens and the flavors meld.
- Taste and adjust seasoning if necessary before serving.
Prep
- Soak the walnuts in water for 2 hours before grinding to enhance their texture.
Kitchen equipment
Food ProcessorLarge Pot With Lid