KHORESH-E FESENJOON (PERSIAN CHICKEN STEW WITH POMEGRANATE AND WALNUTS)
Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses. As the sauce cooks, it thickens and deepens to a shade of dark brown similar to that of mole poblano. You'll need to thin it out with water to prevent it from becoming overly sticky and syrupy. The sweet and sour flavors of the pomegranate, along with the silky texture the walnuts bring to the stew, make it one of the most elegant dishes in Persian cuisine.
Provided by Samin Nosrat
Categories poultry, soups and stews, main course
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Spread walnuts out on a baking sheet and toast until golden brown inside, about 12 minutes. Set aside to cool to room temperature.
- Remove chicken skin and discard or save for another use. In a large bowl, season the chicken with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
- Set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add oil and carefully lay chicken thighs into the pot in a single layer. It is crucial to leave space between the pieces to allow steam to escape, so brown chicken in batches if necessary. Cook until browned on both sides, flipping halfway through, 3 to 4 minutes per side. Remove chicken from pot and set aside. Add onion to pot with a pinch of salt and cook, stirring regularly, until soft and golden brown, 16 to 18 minutes.
- In a food processor, grind the cooled walnuts as finely as possible without turning them into a paste. (Alternatively, you can chop the walnuts as finely as possible by hand.) Add 2 cups pomegranate juice and 1/4 cup molasses to the walnuts and continue blending until you have a very smooth paste.
- Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid. Cook over low heat, stirring frequently, for about 2 hours. If the sauce begins to stick, stir in 1/4 cup water. The sauce will thicken and change color as it cooks, turning a deep, dark brown, similar to mole poblano.
- Add the saffron, and taste the sauce. Adjust seasoning with salt, pepper and pomegranate molasses as needed. The sauce should be delightfully sweet and sour, so add up to 2 teaspoons sugar, if needed, if it's too tart.
- Add the chicken to the sauce and simmer, uncovered, for 45 minutes, or until chicken is falling off the bone. Keep stirring regularly - the sauce should be thick, but not so thick that it sticks to the bottom of the pot, so add a splash of water as needed to prevent burning. Use a large spoon to skim away any walnut oil that has pooled on top of the stew. Taste and adjust seasoning, transfer to a serving dish and garnish with a sprinkling of fresh pomegranate seeds. Serve hot, with Persian rice, mast-o khiar and salad-e Shirazi if you like.
KHORESHT FESENJAN - PERSIAN POMEGRANATE AND WALNUT STEW
A rich and delicious Iranian stew that is very special! It's not the most appealing dish; however, it tastes fantastic. If desired, pomegranate seeds can be added for flavor and presentation. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Fruit
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast the walnuts, but make sure they don't burn! Then, cool them on a baking sheet.
- Add the walnuts to a food processor and grind them into a fine texture.
- In a large pot, saute the onion until translucent over medium heat.
- Season the chicken with salt and pepper, then add to onion and cook a few minutes.
- Turn chicken pieces after a few minutes.
- Add bay leaves and 1/2 cup water. Cover and cook 30 minutes.
- Place another pot over medium heat and add 1 tablespoon of flour. Toast it lightly.
- Add 2 cups of water and mix well until lumps disappear.
- Add ground walnuts to the flour-water and stir until water and walnuts are thoroughly mixed. Turn heat to low.
- Make sure you watch your walnuts. As the mixture thickens, it can easily burn.
- Once you see a layer of oil forming on top and bubbling, add pomegranate concentrate and mix well. Season with salt.
- If you find the stew to be too tart, add sugar (teaspoons at a time) until desired taste.
- Add chicken pieces, making sure each piece is submerged in the stew. Cook a few minutes longer so the flavors incorporate and chicken warms through.
- Serve over basmati rice.
Nutrition Facts : Calories 1180.6, Fat 105, SaturatedFat 15.4, Cholesterol 157.9, Sodium 149.1, Carbohydrate 20.3, Fiber 8.3, Sugar 4.2, Protein 50.7
PERSIAN CHICKEN OR DUCK IN POMEGRANATE WALNUT SAUCE (FESENJAN)
Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers.
Provided by NcMysteryShopper
Categories Whole Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle meat with lime juice and allow to marinate for 1-4 hours.
- Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.
- Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.
- Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.
- Stir in ground walnuts and saute for 1/2 a minute.
- Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.
- Stir in the pomegranate juice, sugar, salt and pepper.
- Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.
- Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.
Nutrition Facts : Calories 1176.4, Fat 93.5, SaturatedFat 23.4, Cholesterol 245.8, Sodium 432.2, Carbohydrate 23.9, Fiber 4.9, Sugar 11.8, Protein 64.7
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- For a start, you can mix the walnuts with onion and some water in the blender., so you do not need to grind the walnuts. Then, pour the mix in a pot and let it boil on the heat with 8 glasses of water. First, increase the heat and when the water started to boil, lower the heat and close the lid so that the walnuts cook slowly.
- After an hour and 30 minutes on a gentle heat, the walnut color is changed and darkened. Wait for another hour, so it gets thicker.
- Now it’s time to add the pomegranate sauce and tomato paste. Although optional, adding the tomato paste gives you stew a better color. Add the pomegranate sauce as well and stir the stew until they are mixed.
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- Step 1: In the side pot, saute diced onion until golden, then add the chickens, salt, and red pepper. Saute the chickens along with the onion just for a couple of minutes to get white color. Add 2 cups of boiled water and let it cook until you have soft, moist meat.
- Step 2: Saute the ground walnuts with oil in the main pot. For this part, low heat is required since ground walnuts burn easily. Add 2 cups of boiled water and let it simmer for at least 2 hours. The walnut is going to release its natural essence, which is going to make our dish rich and buttery.
- Step 3: Now, you need to choose if you want the chicken boneless or not. If you are preparing it for a dinner party, it’s better to keep the bones intact. A chicken thigh covered in Fesenjan sauce gives the dish a well-needed elegant look. Now it’s time to add the chicken, pomegranate molasses, and saffron to the main pot, mix it a little bit, and let it cook for a half-hour.
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- Peel and grate the onion, and stir-fry half of it with some oil in a pot so its raw smell is gone. Then, add the ground walnuts as well and stir until their raw smell is gone as well. Keep staring so that the walnuts do not stick to the pan.
- Now, add the tomato paste and the spices and stir. When you see the walnut’s oil, add 3 to 4 cups of hot water and put the pot’s lid on and let it cook slowly.
- Knead the ground meat with the rest of the grated onion, cinnamon, and salt. Shape the mix into little meatballs (as big as a walnut) and fry them in a pan.
- When you see a layer of oil in the pot ingredients, it is time to add the sugar and pomegranate sauce.
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