Fesenjan: A Flavorful Persian Walnut Stew
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Ingredients
-
500 grams Chicken thighs
(Boneless and skinless preferred)
-
200 grams Walnuts
(Finely ground)
-
150 ml Pomegranate molasses
(Provides sweetness and tanginess)
-
1 large Onion
(Finely chopped)
-
1 tsp Turmeric
(Adds color and flavor)
-
1 tsp Salt
(Adjust to taste)
-
1/2 tsp Black pepper
(Freshly ground for best flavor)
-
750 ml Water
(For cooking the stew)
-
2 tbsp Olive oil
(For sautéing)
-
50 grams Pomegranate seeds
(For garnish)
(Boneless and skinless preferred)
(Finely ground)
(Provides sweetness and tanginess)
(Finely chopped)
(Adds color and flavor)
(Adjust to taste)
(Freshly ground for best flavor)
(For cooking the stew)
(For sautéing)
(For garnish)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (300g)
- Calories: 450 kcal
- Carbohydrates: 16 g
- Protein: 30 g
- Fat: 30 g
- Fiber: 5 g
- Sugar: 10 g
- Sodium: 600 mg
- Cholesterol: 120 mg
- Calcium: 50 mg
- Iron: 3.5 mg
Instructions
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1 - Sauté Onions:
In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until golden brown.
-
2 - Brown Chicken:
Add chicken thighs to the pot and brown on all sides.
-
3 - Add Spices:
Sprinkle in turmeric, salt, and black pepper, mixing well to coat the chicken.
-
4 - Incorporate Walnuts:
Stir in the ground walnuts until evenly combined.
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5 - Add Water:
Pour in the water, bring to a boil, then reduce heat to low.
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6 - Simmer Stew:
Cover and let the stew simmer for about 60 minutes, stirring occasionally.
-
7 - Add Pomegranate Molasses:
Stir in the pomegranate molasses and simmer for an additional 10 minutes.
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8 - Serve:
Ladle the Fesenjan into bowls and garnish with pomegranate seeds if desired.
In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until golden brown.
Add chicken thighs to the pot and brown on all sides.
Sprinkle in turmeric, salt, and black pepper, mixing well to coat the chicken.
Stir in the ground walnuts until evenly combined.
Pour in the water, bring to a boil, then reduce heat to low.
Cover and let the stew simmer for about 60 minutes, stirring occasionally.
Stir in the pomegranate molasses and simmer for an additional 10 minutes.
Ladle the Fesenjan into bowls and garnish with pomegranate seeds if desired.
More About: Fesenjan: A Flavorful Persian Walnut Stew
Fesenjan: A Taste of Persian Heritage
Fesenjan is a traditional Persian stew that beautifully combines the rich flavors of ground walnuts and pomegranate. This dish is often served during special occasions in Iran and is cherished for its unique taste profile—sweet, sour, and savory. The walnuts not only add a creamy texture but also provide a hearty base that complements the tender chicken.
Historical Significance
Fesenjan dates back centuries in Persian cuisine and is often associated with royal feasts and celebrations. The use of pomegranate, which symbolizes fertility and abundance in Persian culture, adds to the dish's significance.
Cooking Tips
- Walnut Grinding: Ensure the walnuts are finely ground for a smoother sauce. You can toast them lightly before grinding for enhanced flavor.
- Balancing Flavors: Adjust the amount of pomegranate molasses to achieve your desired balance of sweetness and tanginess.
- Serving Suggestions: This stew is best served with steamed basmati rice or saffron rice, which helps to absorb the rich sauce.
Personal Reflection
Cooking Fesenjan is not just about following a recipe; it’s about embracing a piece of Persian culture. The aroma that fills your kitchen as it simmers is a sensory delight and a reminder of the warmth of home-cooked meals shared with loved ones. This dish is a true celebration of flavors that reflect the heart of Persian cuisine.
