Fesenjan (persian-style Chicken Stew)
Fesenjan is a traditional Persian chicken stew that features a rich and flavorful sauce made from ground walnuts and pomegranate molasses. This dish is a staple in Caspian cuisine and is often served during special occasions and holidays.
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups walnuts, ground
- 1 cup pomegranate molasses
- 1 onion, finely chopped
- 2 tablespoons vegetable oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
- Add the chicken pieces to the pot and sprinkle with turmeric, cinnamon, salt, and pepper. Cook until the chicken is browned on all sides.
- Add the ground walnuts to the pot and stir to combine with the chicken and onions.
- Pour in the pomegranate molasses and enough water to cover the chicken. Bring the stew to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
- Adjust the seasoning with salt and pepper if needed. The stew should have a thick and rich consistency.
- Serve the Fesenjan hot with steamed rice or Persian flatbread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Fesenjan is best served with steamed basmati rice and a side of fresh herbs, such as mint and cilantro.
Tips & tricks
To save time, you can use pre-ground walnuts instead of grinding them yourself.
Cost
$15