Iranian Pomegranate And Walnut Stew (fesenjan)
Fesenjan, also known as Iranian Pomegranate and Walnut Stew, is a rich and flavorful dish from West Asian cuisine. This traditional Persian stew is made with a unique combination of pomegranate molasses, ground walnuts, and either poultry or meat, resulting in a sweet and tangy flavor profile.
Ingredients
- 2 cups pomegranate molasses
- 1 1/2 cups ground walnuts
- 1 onion, finely chopped
- 1 pound chicken or beef, cut into pieces
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons sugar (optional, for added sweetness)
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden.
- Add the chicken or beef pieces to the pot and brown them on all sides.
- Stir in the ground walnuts, pomegranate molasses, cinnamon, turmeric, salt, and pepper. If desired, add sugar for extra sweetness.
- Reduce the heat to low, cover the pot, and let the stew simmer for 1 hour, stirring occasionally.
- Once the stew has thickened and the meat is tender, adjust the seasoning to taste.
- Serve the Fesenjan hot with steamed rice or Persian saffron rice.
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
- 20g
- Fat
- 18g
Supplies
Large pot Stirring spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serving suggestions: Fesenjan pairs well with steamed rice, Persian saffron rice, or flatbread.
Tips & tricks
Tips: Adjust the sweetness and tanginess of the stew by adding more or less pomegranate molasses and sugar according to your preference.
Cost
$20