Fesenjan: walnut and pomegranate stew
Ingredients
- 250 g walnuts, finely ground
- 1 large onion, finely chopped
- 4 chicken thighs on the bone (about 800 g), or 600 g chicken pieces
- 3 tablespoons oil
- 4 to 5 tablespoons pomegranate molasses, plus more to taste
- 1 tablespoon sugar or honey, if needed
- 1/2 teaspoon turmeric, salt and pepper
- About 500 ml water or light stock
Method
- Toast the ground walnuts in a dry pan over low heat for 5 to 8 minutes, stirring, until fragrant. Do not let them burn.
- Brown the onion in the oil until golden, add the turmeric, then the chicken, and brown the chicken lightly. Season with salt and pepper.
- Add the walnuts and the water, bring to the boil, then cover and simmer gently for 1 hour, stirring often so it does not catch.
- Stir in the pomegranate molasses. Simmer for another 45 to 60 minutes, until the sauce is thick, dark and glossy, and the oil rises.
- Taste. Add sugar or more molasses to balance sweet and sour. Serve with plain rice.
The sauce is the point: ground walnuts cooked slowly with onion until they release their oil, then brought together with the tart sweetness of pomegranate molasses. The colour goes from brown to nearly black as it cooks.
Notes
Cooks disagree on the sweet-and-sour balance. Some families like it very sour, others add a little sugar or grated carrot. The same sauce can be cooked with duck, with meatballs or with vegetables. Because the walnuts are ground finely, the sauce needs frequent stirring, and you may need to add water if it becomes too thick.
Fesenjan keeps well and tastes better the next day. It contains nuts, which matters for guests with allergies.
Notes and sources
- Najmieh Batmanglij, Food of Life (Mage, 1986) (compare the method and quantities).
This article is also available in: Nederlands فارسی