Fesenjan, also known as Fesenjoon, is a classic Persian dish that combines the rich flavors of pomegranate molasses and ground walnuts, creating a luxurious, slightly tangy and nutty stew. Traditionally served during special occasions, this slow-cooked chicken stew has a beautiful balance of sweet and sour notes that meld perfectly, making it a heartwarming meal full of unique flavors.
Key Information:
- Preparation time: 15 minutes
- Cooking time: 1 hour 45 minutes
- Total time: 2 hours
- Number of servings: 4
- Serving size: 1 chicken thigh with sauce
Nutritional Information (per serving):
- Calories: 510 kcal
- Protein: 28g
- Carbohydrates: 22g
- Fat: 36g
- Fiber: 5g
- Sugar: 10g
Ingredients:
- 4 bone-in, skinless chicken thighs (about 600g / 1.3 lbs)
- 200g (2 cups) walnuts, finely ground
- 240ml (1 cup) pomegranate molasses
- 1 large onion, finely chopped (about 150g / 5.3 oz)
- 480ml (2 cups) chicken broth
- 1 tbsp olive oil
- 1 tbsp sugar (optional, to adjust sweetness)
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- Salt and pepper, to taste
- Fresh pomegranate seeds (for garnish)
- Fresh parsley (for garnish)
Method of Preparation:
- Prepare the chicken: Season the chicken thighs with salt and pepper. Heat olive oil in a large, heavy-bottomed pot over medium heat. Brown the chicken thighs for about 4-5 minutes on each side. Remove from the pot and set aside.
- Cook the onions: In the same pot, add the chopped onions and cook over medium heat until they turn golden and soft, about 8-10 minutes. Stir in turmeric and cinnamon, letting them bloom for a minute.
- Add the walnuts: Stir in the ground walnuts, cooking for 3-4 minutes while stirring constantly to release their oils and develop flavor.
- Create the stew base: Pour in the chicken broth and pomegranate molasses, stirring well to combine. Add the sugar, if using, to balance the tartness of the pomegranate. Bring the mixture to a simmer.
- Cook the chicken: Return the browned chicken thighs to the pot, ensuring they are submerged in the sauce. Reduce the heat to low, cover, and let the stew simmer gently for 1.5 hours. Stir occasionally to prevent sticking, ensuring the walnuts don’t scorch.
- Check consistency and season: After 1.5 hours, the stew should have thickened and developed a deep, rich color. Adjust seasoning with additional salt or sugar if needed.
- Serve: Spoon the Fesenjan into shallow bowls, garnish with fresh pomegranate seeds and parsley, and serve hot with rice or flatbread.
Culinary Tips:
- Toast the walnuts: Before grinding, lightly toast the walnuts in a dry pan for extra depth of flavor.
- Adjust sweetness: Pomegranate molasses can vary in tartness. Taste the stew midway through cooking and adjust with a little sugar if needed.
- Consistent stirring: The ground walnuts can stick to the bottom of the pot, so stir occasionally, especially during the simmering stage.
- Use dark meat: Bone-in thighs or legs work best for Fesenjan, as they remain tender after long cooking times.
- Prepare ahead: Fesenjan often tastes even better the next day as the flavors have more time to meld, so feel free to make it ahead of time.
Frequently Asked Questions (FAQs):
- Can I use chicken breasts instead of thighs? Yes, but keep in mind that chicken breasts can dry out with long cooking times. Reduce the simmering time to avoid overcooking.
- Can I make Fesenjan vegetarian? Absolutely! Substitute the chicken with roasted eggplant or even tofu for a delicious plant-based version.
- What can I use instead of pomegranate molasses? You can make your own by reducing pomegranate juice with a little sugar and lemon, or mix balsamic vinegar with honey as a quick alternative.
- How do I store leftovers? Fesenjan can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently on the stove.
- What side dishes pair well with Fesenjan? It is traditionally served with Persian rice (chelo) or flatbread like lavash, and a simple cucumber and yogurt salad balances the rich flavors well.
Fesenjan is a comforting and elegant dish that brings together the vibrant flavors of Persia in a single pot. Whether you’re making it for a special occasion or just a cozy meal at home, the sweet and sour notes of pomegranate and the rich earthiness of walnuts are sure to leave a lasting impression on your taste buds. Give it a try, and transport yourself to the heart of Persian cuisine!