Fesenjoon

Posted in Mediterranean Recipes, Soups and Stews
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.

The Dish I Was Hesitant to Try

Fesenjoon was one of those dishes I was hesitant to try because of how it looks: dark, thick, and not immediately obvious if you have never had it before. But once I tried it, I fell in love. It is now one of my all-time favorite dishes: tart from pomegranate, rich from walnuts, savory from chicken and onions, and deeply comforting over rice.

I had it for the first time at a restaurant I used to go to with coworkers for team lunches. It was the only good sit-down restaurant near the office, and my coworkers eventually got tired of going there, but I never did. Fesenjoon was a big reason why.

Tips

  • Process the walnuts until they form a paste so the sauce becomes thick and velvety.
  • Stir occasionally while the stew simmers so the walnut sauce does not catch on the bottom.
  • Serve over Persian rice with Shirazi salad, fresh herbs, radishes, walnuts, or doogh on the side.

Variations

  • Duck is a traditional option and makes the stew even richer.
  • Meatballs work well if you want a different texture.
  • For a vegetarian version, use roasted eggplant or mushrooms so they can absorb the pomegranate-walnut sauce.
  • Add a little saffron-infused water for extra fragrance.

Nutrition Facts

  • Serving Size: 1 serving
  • Servings Per Recipe: 5
  • Calories: 660

% Daily Value

  • Total Fat: 43g (55% DV)
  • Saturated Fat: 5g (25% DV)
  • Cholesterol: 120mg (40% DV)
  • Sodium: 240mg (10% DV)
  • Total Carbohydrates: 32g (12% DV)
  • Dietary Fiber: 5g (18% DV)
  • Total Sugars: 20g
  • Protein: 37g
  • Vitamin A: 20mcg (2% DV)
  • Vitamin C: 4mg (4% DV)
  • Calcium: 80mg (6% DV)
  • iron: 3mg (17% DV)
  • Potassium: 700mg (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.

Nutrition information is an estimate and will vary based on ingredients and preparation.