Fesenjoon

Posted in Recipe Collections / Favorite Recipes: Thai, Persian, Korean, French, and More
Fesenjoon

Fesenjoon, a quintessential dish of Persian cuisine, beautifully combines the rich texture of ground walnuts with the tartness of pomegranate concentrate.

Savor the richness of Persian cooking with Fesenjoon, a stew that perfectly balances the tartness of pomegranate with the creamy texture of walnuts, offering a dish that's deeply flavorful and irresistibly aromatic. This recipe guides you through preparing this beloved stew with chicken, transforming simple ingredients into a dish that's both luxurious and comforting. Garnished with pomegranate seeds and served over steamed Persian rice, Fesenjoon is a testament to the elegance and complexity of Persian cuisine.

Ingredients

Main Ingredients:

  • 1½ large yellow onions, sliced thin
  • 2 pounds skinless chicken drumsticks or thighs
  • 8 ounces walnut halves
  • 1 cup pomegranate concentrate

For Garnish and Seasoning:

  • ¼ cup cold water
  • ¼ tsp kosher salt
  • ⅛ tsp freshly cracked black pepper
  • Pomegranate seeds

Instructions

  1. Prepare Walnut Paste: Process walnuts in a food processor until a tan-colored paste forms, then gradually add ¼ cup cold water until the paste becomes uniformly beige.

  2. Fry Onions: In a 6-Qt stockpot, fry the onions in vegetable oil until golden brown, then remove from the pot.

  3. Combine Ingredients: Add chicken to the same pot, top with fried onions, walnut paste, sprinkle with salt and pepper, and drizzle pomegranate concentrate over everything.

  4. Cook the Stew: Bring to a boil over medium heat, then reduce heat and simmer covered for 1 hour 30 minutes, stirring occasionally, until the sauce thickens and the chicken is tender.

  5. Garnish and Serve: Transfer Fesenjan to a serving dish, garnish with pomegranate seeds, and serve over white Persian steamed rice for a truly traditional experience.

Persian Walnut and Pomegranate Stew

Embark on a culinary adventure with Fesenjoon, a stew that marries the sweetness and tang of pomegranate with the earthy depth of walnuts, culminating in a dish that’s as rich in history as it is in flavor. This recipe simplifies the process, guiding you to create a dish that’s bound to become a centerpiece at your table, inviting you to delve into the heart of Persian cuisine with each savory spoonful.

Serving Suggestions and Pairings

Fesenjoon is traditionally served over a bed of fluffy, aromatic Persian rice, which perfectly complements the stew’s rich flavors. For a complete meal, consider accompanying it with a side of Shirazi Salad, a refreshing mix of cucumbers, tomatoes, onions, and a tangy lime dressing, to balance the richness of the stew. A plate of fresh herbs, known as Sabzi Khordan, along with radishes and walnuts, can also be served alongside, embodying the Persian tradition of enjoying herbs with meals. To drink, a glass of Doogh, a savory yogurt-based beverage, can cleanse the palate and enhance the dining experience.

Personal Touches and Alterations

While Fesenjoon is typically made with chicken, it’s equally delicious with duck, offering a richer flavor profile, or even with meatballs for a different twist. For a vegetarian version, roasted eggplants or mushrooms can substitute the meat, absorbing the sauce’s flavors beautifully. Some families add a bit of saffron-infused water to the stew, introducing a subtle fragrance and golden hue that makes the dish even more special.

A Story of Tradition

Every bowl of Fesenjoon carries with it stories of family gatherings, festive celebrations, and the warmth of shared meals. This dish, with its centuries-old roots, is a testament to the enduring appeal of Persian cuisine, known for its intricate flavors and culinary techniques. Preparing Fesenjoon is not just about following a recipe; it’s about continuing a culinary legacy, creating memories that, like the dish itself, are rich, layered, and deeply satisfying.

By introducing Fesenjoon to your table, you’re not only offering a meal but an experience — a journey through flavors that tell tales of history, culture, and the simple joy of eating together. So, as you simmer your stew, remember that each stir is a connection to a tradition that has been cherished for generations, and now, you’re a part of that beautiful story.

Nutrition Facts

  • Serving Size: 1 serving
  • Servings Per Recipe: 4-5
  • Calories: 600

% Daily Value

  • Total Fat: 30gg (38% DV)
  • Saturated Fat: 5gg (25% DV)
  • Cholesterol: 120mgmg (40% DV)
  • Sodium: 200mgmg (9% DV)
  • Total Carbohydrates: 25gg (9% DV)
  • Dietary Fiber: 5gg (18% DV)
  • Total Sugars: 15gg
  • Protein: 50gg
  • Vitamin D: 0mcgmcg (0% DV)
  • Calcium: 60mgmg (5% DV)
  • iron: 3mgmg (17% DV)
  • Potassium: 700mgmg (15% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Recipe analyzed by verywell.