khoreshe-e-fesenjan: traditional persian walnut & pomegranate stew

pomegranate {انار} tree in napa valley, california

please don’t be discouraged by the image of this very (deservedly) popular and delicious traditional persian stew made from the most ingenious combination of ingredients: finely ground walnuts (superfood in its own right), pomegranates (well known antioxidant powerhouse), onions, and poultry (duck or chicken) simmered together to create the most magical and addictive combination of textures, flavors, and aromas that is khoresh-e-fesenjan { فسنجان }. the flavors of fesenjan are sweet and tangy (or rather, tart) with a satisfying nutty depth, and they intensify (and improve) over time, which is why the dish not only travels well, but is possibly better the day after (which also makes it a good one to make ahead)it is traditionally served with steamed basmati rice or chelow (follow this recipe, leaving out the spices), but can also be served with tah-chin (without the chicken & spices). one of the main ingredients for a good fesenjan is pomegranate molasses (or rob-e-anar) which is easily found (at least in southern california) in specialty middle eastern markets, as well as on line-if need be, you can substitute it with reduced (pure) pomegranate juice and a few spoonfuls of sugar. 
the pomegranate continues to be a rather mysterious and difficult-to-eat fruit for some, but it’s actually a nutrient-dense food packed with antioxidants originating in persia (modern day iran) where khoresh-e-fesenjan was also born many hundreds of years ago. although cooking this dish might seem like a daunting task at first sight, (in my humble opinion) it is by far one of the easiest persian stews to prepare, and well worth the efforti strongly urge you to try it…you will make your friends and family very very happy, over and over again! nooshe-jan :)  

ingredients for 6-8 (generous) servings, and some leftovers!

  • 1.5 to 2 pounds fresh shelled walnuts (finely ground in a food processor)
  • 2 medium onions
  • 1 cup (or slightly more-adjust to taste) pomegranate molasses~i use a combination of a sweeter and a more tart one: sadaf (more of this) & cortas (slighly less of this)
  • 1-2 tsp turmeric
  • sea salt (to taste)
  • 2-3 tbs cane sugar (optional)
  • 1 tsp freshly ground pepper
  • 1-2 tbs vegetable (olive) oil
  • 8-10 pieces skinned organic chicken (thigh is best)

1. in a food processor with a steel blade grind up the walnuts (make sure they are fresh and not bitter or rancid) with one roughly chopped onion and enough water to help the processing. pour the mixture into a heavy pot or dutch oven, add about 2-3 cups of water (not too watery, and not too thick-like above), and allow it to come to a boil, then reduce the heat and simmer on medium/low~more like low (while stirring occasionally) for about 50 minutes to an hour.
2. while you wait, finely chop the other onion and brown in 1-2 tbs of oil in a shallow skillet. add the cleaned chicken, turmeric, ground pepper, and sea salt and brown on both sides, then add about 1/2 cup water and slow cook or braise (simmering on low) for at least an hour until tender. set aside.
3. start preparing your chelow (steamed basmati rice) at least an hour before serving-link to recipe above.

3. the color of the walnut mixture will slowly darken and intensify, and the oil will begin to separate (you want to see this). add sea salt (to taste) and the molasses and stir until fully incorporated.  taste and adjust for salt, add 2-3 tbs of sugar if it is too tart for you. allow the mixture to simmer on low for another 30-45 minutes and up to an hour (stirring occasionally so that it does not stick to the bottom of the pot).
4. add the fully cooked chicken to the mixture about 10-15 minutes prior to serving. the photo below reflects the color and texture you want to see when you are ready to serve.

 

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