Persian Fesenjan: Pomegranate and Walnut Chicken Stew
Experience the delicate balance of tangy and nutty flavors with our Persian Fesenjan Chicken Stew. This aromatic dish, traditionally enjoyed in Iranian cuisine, brings together succulent chicken thighs, earthy walnuts, and tart pomegranate concentrate for a unique and satisfying culinary experience. While it may not be the most visually arresting dish, the rich and complex taste profile of Khoresht Fesenjan will transport you straight to the heart of a Persian kitchen. Garnish with pomegranate seeds for an enhanced presentation and a burst of freshness.
4
Servings
950
Calories
12
Ingredients
Ingredients
Chicken thighs
8
Onion
1 (chopped)
Bay leaves
2
Walnuts
4 cups (toasted and ground)
Water
1/2 cup
Flour
1 tablespoon (toasted)
Water
2 cups
Pomegranate concentrate
1 cup
Salt
to taste
Sugar
optional, to taste
Oil
2 tablespoons
Pomegranate seeds
optional (for garnish)
Instructions
1
Preheat your oven to 350°F (175°C). Toast 4 cups of walnuts on a baking sheet in the preheated oven for 8-10 minutes, turning once halfway through, until fragrant and golden. Allow them to cool before proceeding.
2
Transfer cooled walnuts to a food processor and grind them into a fine, crumbly texture. Set aside the ground walnuts.
3
In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until it turns translucent and soft, approximately 5-7 minutes.
4
Season 8 chicken thighs with salt and pepper. Add the seasoned chicken to the pot with onions and sear for about 3-4 minutes on each side until lightly browned.
5
Stir in 2 bay leaves and pour in 1/2 cup of water. Cover the pot and let the chicken simmer on low heat for 30 minutes to allow the flavors to meld.
6
In a separate pot, lightly toast 1 tablespoon of flour over medium heat for 1-2 minutes until it turns a light golden color. Gradually whisk in 2 cups of water until the mixture is smooth and free of lumps.
7
Stir in the ground walnuts into the flour-water mixture, ensuring they are thoroughly combined. Reduce the heat to low and cook while stirring continuously to avoid burning.
8
When the walnut mixture thickens and a layer of oil is visible on the surface, stir in 1 cup of pomegranate concentrate. Season the mixture with salt to taste.
9
Taste the stew and, if it is overly tart, mix in sugar in small increments (teaspoons at a time) until the desired level of sweetness is reached.
10
Gently submerge the pre-cooked chicken thighs into the walnut-pomegranate mixture. Allow them to simmer for an additional 5-10 minutes over low heat to fully incorporate the diverse flavors.
11
Serve the completed Persian Fesenjan Chicken Stew over a bed of steaming basmati rice, garnishing with fresh pomegranate seeds if desired.
Nutrition Information
75g
Fat
37.5g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Persian Fesenjan?
Persian Fesenjan is a traditional Iranian chicken stew characterized by a rich, complex flavor profile of tangy pomegranate and earthy walnuts.
What are the primary flavor components of this stew?
The dish features a delicate balance of tangy flavors from pomegranate concentrate and nutty notes from toasted walnuts.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What type of chicken should I use for Fesenjan?
The recipe calls for 8 succulent chicken thighs.
How should the walnuts be prepared?
Walnuts should be toasted in the oven at 350°F for 8-10 minutes, then ground into a fine, crumbly texture using a food processor.
What temperature is used for toasting the walnuts?
The oven should be preheated to 350°F (175°C) for toasting the walnuts.
How long do I sauté the onions?
Sauté the chopped onion for approximately 5-7 minutes until it becomes soft and translucent.
How long should the chicken be seared?
The seasoned chicken thighs should be seared for about 3-4 minutes on each side.
What is the initial simmering time for the chicken?
The chicken is first simmered with water and bay leaves for 30 minutes on low heat.
How much walnut is required for this recipe?
The recipe requires 4 cups of walnuts.
What is the purpose of the flour in the recipe?
One tablespoon of flour is toasted and mixed with water to help thicken the walnut and pomegranate sauce.
How much pomegranate concentrate is used?
The recipe specifies 1 cup of pomegranate concentrate.
How do I know when the walnut mixture is properly cooked?
The walnut mixture is ready when it thickens and a visible layer of oil appears on the surface.
What can I do if the stew is too tart?
You can mix in sugar in small increments, one teaspoon at a time, until you reach your desired level of sweetness.
How long does the chicken cook once added to the walnut sauce?
The chicken should simmer in the final sauce for an additional 5-10 minutes.
What is the recommended side dish for Fesenjan?
It is traditionally served over a bed of steaming basmati rice.
Can I garnish the dish?
Yes, garnishing with fresh pomegranate seeds is recommended for a burst of freshness and better presentation.
How many calories are in one serving?
There are 950 calories per serving of this Fesenjan stew.
What is the fat content per serving?
Each serving contains 75g of fat.
How much protein is provided per serving?
The dish provides 37.5g of protein per serving.
How many carbohydrates are in a serving?
There are 37.5g of carbohydrates per serving.
How many ingredients are needed in total?
There are 12 ingredients required for this recipe.
Is sugar a mandatory ingredient?
No, sugar is optional and should be used according to personal taste preferences.
What kind of oil should be used?
The recipe calls for 2 tablespoons of oil, though the specific type is flexible.
Does the recipe use whole bay leaves?
Yes, 2 bay leaves are used during the initial simmer of the chicken.
Is flour used as a thickener?
Yes, toasted flour is whisked with water to help bind and thicken the sauce.
Should the walnuts be ground while hot?
No, you should allow the toasted walnuts to cool before grinding them in the food processor.
Is this dish considered comfort food?
Yes, it is tagged as comfort food within the context of Persian and Middle Eastern cuisine.
What is another name for this dish?
It is also known as Khoresht Fesenjan.
Does the recipe require specific preparation for the onion?
The onion should be chopped before being sautéed in the pot.