Fesenjān - Persian Chicken Stew
This sweet and sour Iranian dish combines the richness of walnuts with the tanginess of pomegranate molasses, says Kiana Jalali from Dunedin.
- prepare
- cook
- 4-6 servings
- Moderate
Fesenjān (also called fesenjoon) is a sweet and sour Iranian stew from Northern Iran. It is typically served over rice in the Iranian manner. It is a festive dish for special occasions.
Fesenjān is flavoured with pomegranate paste and ground walnuts and spices like turmeric, cinnamon, orange peel, cardamom, and rosewater, depending on the regions. It is traditionally made with poultry (duck or chicken) but can also be made using balls of ground meat or chunks of lamb. Depending on the recipe, it can have a sweet or sour taste. Fesenjān is served with Iranian white or saffron rice (polo or chelo).
If the pomegranate sauce comes out too sour, sugar and fried onions may be added to sweeten it. Some regions like it sweet, some sour, and some a combination of both. I am from a city in Iran called Esfahan, and this is how my grandma used to make hers, with a side of saffron rice and tahdig (crispy rice). Since this is a dish reserved for special occasions, you know your grandma loves you too much if she makes it for you outside of these special occasions – it basically means you are an honoured and an esteemed guest.
Ingredients
- 4 chicken breasts or 1 whole chicken, cut into medium-size pieces
- 2 ½ cups walnuts, finely ground
- 1 ½ cups pomegranate molasses
- 1 big onion or 2 small ones, finely chopped
- 3 Tbsp vegetable oil or butter
- ½ tsp turmeric
- ½ tsp cinnamon
- Salt and pepper to taste
- A pinch of saffron threads
- 2 Tbsp sugar (to balance the tartness of the pomegranate molasses) - optional
- Cooked rice for serving
Instructions
- If using chicken breasts, cut them into bite-sized pieces. If using a whole chicken, cut it into pieces, removing excess fat.
- Grind the walnuts in a food processor until finely ground. Be careful not to over-process, or they may turn into walnut butter.
- In a large skillet or pot, heat the vegetable oil or butter over medium heat. Add the chopped onions and sauté until golden brown.
- Once the onions are golden, add turmeric and cinnamon to the skillet. Sauté for another minute to toast the spices and release their flavours.
- Add the chicken pieces to the skillet and brown them on all sides, about 5-7 minutes.
- Once the chicken is browned, add the ground walnuts to the skillet. Stir well to coat the chicken pieces with the walnut mixture.
- Pour the pomegranate molasses over the chicken and walnut mixture. Add a little bit of cold water (1⁄2 cup) and mix well.
- Lower the heat to medium-low and let the fesenjān simmer for about 1 to 1 1⁄2 hours, stirring occasionally. The sauce should thicken and darken during this time. You know it’s ready if the oil from the walnuts has separated from them, forming an oily, glossy layer on top.
- Grind a pinch of saffron and bloom it with 2 tablespoons of hot water or ice cubes. Add the saffron at the end closer to serving time.
- Taste the sauce and adjust the seasoning with salt, pepper, and sugar if desired. The sauce should be slightly tart, sweet, and savoury.
- Once the sauce has thickened to your liking and the chicken is tender, remove from heat. Serve the fesenjān hot over a bed of fluffy rice.
- Garnish with chopped walnuts or pomegranate seeds for an extra burst of flavor and texture.
