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Walnut Pomegranate Persian Chicken Stew {Fesenjān}

Walnut Pomegranate Persian Chicken Stew {Fesenjān}
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4.7 from 3 reviews

Khoresh-e Fesenjān, a Persian Chicken Stew, is rich and earthy from walnuts, sweet and sour from pomegranate molasses, and thick from butternut squash.

Ingredients

Scale
  • 1/2 lb shelled Walnuts
  • 5 tbsp Oil, butter, or ghee
  • 2 large whole Onions
  • 4 cups Pomegranate juice
  • 1 tsp Pomegranate molasses
  • 1 tsp Sea salt
  • 1/4 tsp freshly ground Black pepper
  • 1/4 tsp Turmeric
  • 1/2 tsp ground Cinnamon
  • 1/2 tsp ground Cardamom
  • 1/4 tsp ground Saffron dissolved in 1 tbsp of water
  • 2 lbs Chicken legs, cut up, or bone-in chicken thighs. (Keep chicken skin on)
  • 1 lb Butternut squash, peeled and cut into 2-inch cubes*
  • 1 tsp Grape molasses or sugar (if pomegranate juice too sour)

Garnish

  • 2 tbsp Arils of 1 fresh pomegranate
  • 2 tbsp toasted Walnuts

Instructions

  1. To toast the walnuts: Preheat the oven to 350 deg F. Spread the walnuts in a sheet pan and cook for 10 minutes. Set aside.
  2. In an enameled dutch oven, heat 2 tbsp oil over medium-high heat until very hot, and saute the onions. Remove from the pot with a slotted spoon and transfer to a food processor
  3. In the food processor, finely grind the sautéed onions with the toasted walnuts add 1 cup pomegranate juice, the pomegranate molasses, salt, pepper, turmeric, cinnamon, cardamom, and saffron-rose water, and mix well to create a creamy paste.
  4. In the dutch oven, heat 2 tbsp oil over medium heat and brown the chicken. Add the butternut squash and sauté for 2 minutes.
  5. Add the creamy walnut paste and remaining pomegranate juice to the chicken in the dutch oven, stirring gently. Cover and simmer over low heat for 1 1/2 hours, stirring occasionally with a wooden spoon to prevent the walnuts from burning.
  6. The khoresh should be sweet and sour and have the consistency of heavy cream. Adjust to taste by adding pomegranate molasses for sourness or grape molasses for sweetness. If the sauce is too thick, thin it with more pomegranate juice.
  7. Transfer the khoresh from the dutch oven to a deep, ovenproof casserole. Cover and place in a warm oven until ready to serve. Just prior to serving, sprinkle with fresh pomegranate arils and walnuts. Serve with saffron-steamed rice. Nush-e Jan!

Notes

  • Make sure to listen to Swarnika and Saeid's story on The Storied Recipe podcast while you make this recipe!
  • *The butternut squash can be replaced with 2 cups of peeled and cubed beets, quinces, carrots, or prunes.
  • *The butternut squash can also be roasted separately on a sheet pan in a preheated 400°F oven for 20 minutes.

Nutrition

Find it online: https://thestoriedrecipe.com/khoresh-fesenjan/