Fesenjan, a luscious Persian Chicken Stew made with walnut and pomegranate sauce, often pumpkin with other exotic flavors.
Course Stew
Cuisine Mediterranean
Keyword Fesenjan Chicken Walnut Stew
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 4servings
Equipment
Large pot with lid
Small saute pan
Ingredients
1cupWalnuts lightly toasted then ground into a flour
2cupsChicken Broth
8Chicken thighs
2tbspOlive oil or Walnut oil
2cupsOnionschopped
2cupsPumpkin or Butternut squashcut into small cubes
2Garlic clovescrushed
1tbspSalt or to taste
1tspSpices, each - Allspice, Turmeric, Pepper, Cinnamon, Cumin and Cardamom
1/4cupPomegranate molasses
Pomegranate seedsoptional, for garnish
Instructions
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.
Video
Notes
Once the chicken stew is prepared, it freezes easily and reheats beautifully without losing the thick consistency of the stew. Make fresh rice to go with the reheated chicken stew.