Fesenjan (persian Pomegranate And Walnut Stew)

Fesenjan is a classic Persian dish that features a rich and flavorful stew made with pomegranate and ground walnuts. This dish is a staple in Mizrahi Jewish cuisine, known for its unique combination of sweet and savory flavors.

Fesenjan (persian Pomegranate And Walnut Stew)

Ingredients

  • 2 cups pomegranate juice
  • 1 cup walnuts, ground
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 1 pound chicken or 1 pound butternut squash, cubed (for vegetarian option)
  • 1/4 cup sugar or honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté the chopped onion in olive oil until golden.
  2. Add the chicken or butternut squash to the pot and brown on all sides.
  3. Stir in the ground walnuts, pomegranate juice, sugar or honey, cinnamon, turmeric, salt, and pepper.
  4. Bring the mixture to a boil, then reduce the heat and simmer for 1.5 to 2 hours, stirring occasionally, until the stew thickens and the chicken (if using) is cooked through.
  5. Serve the fesenjan hot over steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Carbohydrates
25g
Fat
18g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Fesenjan is traditionally served with steamed white rice, which helps to balance the rich and tangy flavors of the stew.

Tips & tricks

For a vegetarian version, substitute the chicken with cubed butternut squash for a delicious and hearty alternative.

Cost

$15