Fesenjan (Walnut & Pomegranate Stew)

Name: Fesenjan (Walnut & Pomegranate Stew)
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 1.2 kg chicken (or duck, traditionally); 400 g walnuts (finely ground); 150 ml pomegranate molasses; onion, a little sugar to balance

The jewel of the Persian feast: chicken or duck braised in a velvety, deep-brown sauce of ground walnuts and pomegranate molasses, balanced on the knife-edge between sweet and sour. A Caspian classic and a celebration dish.

2 hr 20 min · Serves 6 · Medium

Recipe by Halal Gourmet Editorial Team

Ingredients

Base

1.2 kgchicken (or duck, traditionally), zabiha

Sauce

400 gwalnuts (finely ground)
150 mlpomegranate molasses
onion, a little sugar to balance

Method

Start cooking mode

Time: Prep 20 min · Cook 120 min · 140 min total
Difficulty: medium

1
Toast and grind walnuts; simmer them in water until they release oil and the sauce darkens.
45 min
2
Brown poultry and onion; add to the walnut sauce with pomegranate molasses.
15 min
3
Braise low until the sauce is thick, glossy, deep brown, and sweet-sour balanced.
80 min