Fesenjan Chicken Walnut Stew is a flavor rich stew made with walnut and pomegranate sauce, often pumpkin with other exotic spices.
This Iranian dish is a chicken stew simmered with either pumpkin or butternut squash and loads of exotic flavors.
These flavors are found in pomegranate molasses, turmeric, cardamom, cinnamon, walnuts and savory garlic.
Persian Fesenjan Chicken Walnut Stew
Fesenjan, also known as Fesenjoon, is an ancient Persian chicken stew most often made with a walnut and pomegranate sauce.
However, variations coming out of different regions of Iran can be found.
Pomegranate Molasses is the secret that enhances both a sweet and sour bite to the sauce.
Pureed pumpkin is sometimes used to thicken the stew but crushed walnuts are most often the ingredient preferred to thicken this exotic chicken stew.
Rice, always a fragrant Mediterranean Rice, is served alongside of this exotic, rich stew.
Pomegranate Molasses and Chicken Walnut Stew
Never had it? Oh, are you in for a treat!
Pomegranate, as you know, has a bit of a sour kick as well as a sweet after flavor.
It is thick, like a syrup or molasses, and the color is like melted rubies or a beautiful Port reduction.
The flavors derived from pomegranate molasses are just what the mild chicken needs to give it more flavor.
About Pomegranate Molasses
Homemade Pomegranate Molasses couldn’t be easier to make.
It is simply a reduction of pomegranate juice, much like you would reduce any sauce, with the addition of a little sugar.
For an extra measure of tartness, a twist of lemon can be added to this sweet and sour, homemade pomegranate molasses.
Once made, it will keep in the fridge for at least a month.
The sweet and sour flavor of pomegranate molasses goes well with a variety of Middle Eastern and Mediterranean dishes.
But don’t limit it to that.
The use of pomegranate molasses with the spice Sumac and drizzled across a grilled whole fish just moments before taking it off the grill, is absolutely divine!
Why have chicken soup when you can have a rich, exotically spiced stew, loaded with tummy warming comfort on a cold winter’s eve!
What’s the difference between a soup and a stew? The sauce verses a broth.
The sauce in this chicken stew is thickened with pureed pumpkin and crushed walnuts. Earthy, stick to your ribs, yummy!
Walnuts In A Stew?
Does that sound weird to you? Many Middle Eastern sauces are thickened with crushed nuts.
Why use processed, bleached, glutenous flour when you can take any nut in your pantry, crush it to a pure flour, and have a flavor rich sauce with tons more nutrients than white flour!
Once the chicken thighs have been sautéed in walnut oil or olives oil and the spices layered in, you will want a nutrient rich homemade broth to simmer this chicken stew in, before thickening the sauce with ground nuts.
Fast and easy homemade broth for this chicken stew would simply be to cut the meat from the chicken thighs, rather than buy them boneless and set aside the meat.
Meanwhile toss the thigh bones in a medium pot of boiling water with some garlic, onions, celery and salt, boil for 30 minutes and Ta Da!
You have a fast and easy homemade broth made from the chicken you will be making this chicken stew out of.
Why Is An American Telling You How To Make An Authentic Persian Stew?
This ole American gal grew up with a Syrian mom.
Nearly all of her friends were Syrian, Lebanese, Egyptian, Iranian, Greek or Italian. THAT was my introduction to World Cuisine, right there in my mama’s little ole kitchen.
A close girlfriend of my mother shared this recipe with her. I watched them make it together.
Once this richly flavored Fesenjan Chicken Stew with Walnuts and Pomegranate sauce sufficiently filled the house with its aroma, and the sauce thickened, a beautiful Mediterranean rice was made.
The table was set and suddenly, as is often the way in a Mediterranean home, numerous friends were gathered around the table sharing stories, laughter and world cuisine together.
I am certain you will enjoy this very traditional Persian recipe.
Other Middle Eastern Dishes To Love
Forgive me if I boast, but when an ethnic cuisine is cooked at home, by those who learned from their parents and grandparents, there just isn’t a restaurant that can come close.
As a matter of honor to my mother and her ancestry, I respectfully seek to preserve those recipes that were passed on to me.
Some of the healthiest ingredients, in the world come from the Mediterranean regions of the world.
Those are the ingredients I most often cooke ith.
- Traditional Middle Eastern Kibbeh – a ground lamb and bulgur wheat shaped into a ball and stuffed with pine nuts.
- Spinach Pies – Healthy Spanakopita Spinach Pastry Recipe, made with olive oil, instead of butter, makes this fresh spinach, lemon and feta phyllo pastry, healthier.
- Pita Flatbread – Easy Homemade Mediterranean Pita Bread Recipe, with fresh herbs or dried spices, are a favorite with sandwiches, dips or tapas spreads!
- Cilbir – Perfectly Poached Turkish Eggs Over Garlicky Yogurt, with Aleppo pepper flakes and your best olive oil.
- Baklawa – Add to that, buttery phyllo pastry and exotically scented nut mixtures, and you’ve got the BEST dessert the ancient world gave to us today!
- Chicken thighs
- Pomegranate Molasses
- Chicken broth
- Pumpkin or butternut squash
- Oil – either olive oil or walnut oil
- Large Pot with a lid
- Cooking spoon
- Cutting board
- Chopping knife
- Mortar and pestle or a spice grinder
- Measuring cup
- Measuring spoons
- Garlic press
- Stovetop or burner
Fesenjan Chicken Walnut Stew
- Large pot with lid
- Small saute pan
- 1 cup Walnuts lightly toasted then ground into a flour
- 2 cups Chicken Broth
- 8 Chicken thighs
- 2 tbsp Olive oil or Walnut oil
- 2 cups Onions chopped
- 2 cups Pumpkin or Butternut squash cut into small cubes
- 2 Garlic cloves crushed
- 1 tbsp Salt or to taste
- 1 tsp Spices, each – Allspice, Turmeric, Pepper, Cinnamon, Cumin and Cardamom
- 1/4 cup Pomegranate molasses
- Pomegranate seeds optional, for garnish
- In a small pan, simmer toasted, ground walnuts with 1/2 cup water for 10 minutes, then turn off and set aside.
- In a large pot, saute onions in oil until they begin to caramelize. Add chicken and brown slightly. Add the pumpkin, spices, broth and pomegranate molasses.Cover and simmer on low for about 15 minutes.
- Add walnut sauce, cover and continue simmering for another 40 minutes.
- This can be served alone or over a delicious helping of Persian Rice garnished with pomegranate seeds.