A Persian chicken stew made with chicken breasts or thighs that are slowly cooked with ground toasted walnuts and pomegranate molasses.
Fesenjan (Persian Pomegranate Chicken)
Fesenjan is a classic preparation in Persian cooking. Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. The toasted walnuts are rich and warm and the pomegranate molasses sharp and berry toned. Cooked slowly with the chicken, the sauce is spectacular.
Ingredients
- 1-2 large yellow onions, chopped
- 2 tbsp unsalted butter
- 3 tbsp extra virgin olive oil
- 5 tbsp pomegranate molasses
- 8 oz walnut halves
- 2 lbs boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
- 2 cups chicken stock
- 2 tbsp + 2 tsp of sugar
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground black pepper
- Salt
- 1/2 cup fresh pomegranate arils for garnish, optional
Directions
- Toast and grind the walnuts.
- Brown the chicken pieces on all sides.
- Sauté the onions.
- Add chicken and stock.
- Add ground walnuts, pomegranate molasses, sugar, spices, cover and cook.
- Serve garnished with pomegranate seeds over parsi pulao or other favorite rice.
- You can make your own pomegranate molasses by simmering 1 cup of pomegranate juice until it reduces to 5 tablespoons of syrup.
