Persian Stew Fesenjan Recipe

Ingredients for 4-6 servings:

• Chicken: 150 grams per person
• Walnuts: 500 grams
• Onion: 1 medium-sized onion
• Pomegranate Paste: About 250 grams (adjust to taste)
• Sweetener: 3-4 tablespoons of sugar or honey
• Spices: Saffron, black pepper, and salt to taste

 

Preparation Steps

·        Grinding: Finely grind the walnuts and onion for a creamy texture.

·        Cooking: Place the ground walnuts and onion in a pot with 3 cups of cold water. Bring to a boil, then add the pomegranate paste and simmer on low heat for 1.5 hours.

·        Saffron Extraction: Grind a pinch of saffron and add a few ice cubes to it. Let it sit until the color and aroma are released.

·        Marinating the Chicken: In a bowl, mix chicken pieces with salt, pepper, saffron extract, and a little pomegranate paste. Allow it to marinate for 90 minutes.

·        Adding the Chicken:Add the marinated chicken pieces to the pot. Let it simmer gently for another 1.5 hours.

·        Serving: Serve the stew with rice and enjoy!

Preparation and Cooking Time

·        Preparation Time: About 15 minutes

·        Cooking Time: About 3 hours

Tips for Perfecting Your Fesenjan

·        Using Ice Cubes: Adding a few ice cubes during cooking ‘shocks’ the walnuts, helping them release extra oil for a richer texture.

·        Adjusting Sweetness or Tartness: Modify sweetness or tartness by adjusting sugar or pomegranate paste to taste. Add sugar gradually, tasting as you go.

·        Meat Options: You can substitute chicken with red meat (meatballs) or turkey.

·        Slow Cooking for Flavor: The longer you let the stew simmer, the deeper the flavor.

·        Stir Frequently: Stir regularly to prevent the stew from burning.

With these steps and tips, you’ll be able to make a delicious and authentic Fesenjan!