Mangu

fesenjan

Next Dish: Sel Roti

Fesenjan, also known as Fesenjoon, is a traditional Persian stew. It is primarily made from pomegranate syrup and ground walnuts, giving it a sweet and tangy flavor. The stew is typically slow-cooked with duck, chicken, or meatballs, and is often served with rice. Fesenjan is commonly prepared for special occasions and is considered a staple dish in Iranian cuisine.

walnuts

chicken broth

chicken thighs

salt

olive oil

butter

pomegranate molasses

pomegranate seeds

dried pepper

ground turmeric

onion

powdered sugar

Recipe

Ingredients:

  • 2 cups walnuts

  • 1 large onion, finely chopped

  • 2 cups chicken broth

  • 1.5 lbs chicken thighs

  • 1 cup pomegranate molasses

  • 2 tablespoons sugar

  • 1/2 teaspoon turmeric

  • Salt and pepper to taste

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • Pomegranate seeds (for garnish)


Instructions:

  1. In a dry skillet over medium heat, toast the walnuts until fragrant, about 10 minutes. Set aside to cool.

  2. Once cooled, grind the walnuts in a food processor until they form a fine paste.

  3. In a large pot, heat the olive oil and butter over medium heat. Add the chopped onions and sauté until they become translucent.

  4. Add the chicken thighs to the pot and brown on both sides. Remove the chicken and set aside.

  5. In the same pot, add the ground walnuts, chicken broth, pomegranate molasses, sugar, turmeric, salt, and pepper. Stir well to combine.

  6. Return the chicken to the pot, cover, and simmer for about 1 hour, or until the chicken is cooked through and the sauce has thickened.

  7. Adjust the seasoning if necessary, then serve the Fesenjan hot, garnished with pomegranate seeds. It is traditionally served with white rice.