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.
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
- In a large pot, sauté the chopped onion in olive oil until golden.
- Add the chicken or butternut squash to the pot and brown on all sides.
- Stir in the ground walnuts, pomegranate juice, sugar or honey, cinnamon, turmeric, salt, and pepper.
- 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.
- 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