Fesenjoon (Persian Chicken Stew with Walnuts)

Chicken, Main Dish / By

I wanted to make something new. A new cuisine, a new taste, a new experience. I decided to make a Persian dish, once whose base is walnuts. It was worth it, this dish was super delicious. Let’s cook together and have some fun! šŸ™‚Ā 

This recipe makes 4 portions.Ā Ā 

Ingredients

  • 1.5 kg or 3 lbs Chicken Breasts (cubed)Ā 
  • 250 g or 0.5 lbs of Walnuts
  • 1 1/2 cups Chicken StockĀ 
  • 1 medium Onion (diced)Ā 
  • 1/4 tsp TurmericĀ 
  • 1/4 tsp White PepperĀ 
  • 1 cup Pomegranate Juice
  • 2 tbsp Pomegranate MolassesĀ 
  • 1 tsp Brown SugarĀ 
  • SaltĀ 
  • Black PepperĀ  Ā 

Making the Fasenjoon

I started by grounding my walnuts in a food processor to a sandy texture. I then roasted them in a skillet on medium heat until they became slightly golden. I then lowered the heat and added some pre-heated chicken stock. I covered them and let them cook together for 20 minutes.Ā 

In a separate pan, I sauteed my onions on medium heat until translucent then added the chicken, salt, turmeric, and white and black pepper. I let them cook until the chicken was done. Once the chicken was done cooking, I added the walnut mixture to the pan, covered and cooked for another 30 minutes. After the 30 minutes had passed, I added the Pomegranate juice, molasses, and brown sugar and let them cook for another 40 minutes. Once that was done, I tasted, I checked if it needed anything and adjusted accordingly.Ā 

I served it in a bowl and garnished the top of it with pomegranate seeds and walnuts. On its side, I made Tahdig, a Persian rice that has a crunchy crust. As I said before, it was super delicious.

Enjoy! šŸ™‚