Khoresht fesenjan is one of the most beloved stews from the Persian cuisine. Walnut with pomegranate is a classic Persian (as well as Georgian) combination, and this dish may just be the best reason for that.
Pomegranate molasses, or syrup (not the sweet syrup used for drinks!) is available at Middle Eastern, some kosher supermarkets as well as Whole Foods and health supermarkets.
Khoresht fesenjan – Persian chicken, pomegranate and walnut stew
Course: Main courseCuisine: Persian, Irania, JewishDifficulty: Easy4
servings30
minutes2
hours2
hours30
minutesKhoresht fesenjan is one of the most beloved stews from the Persian cuisine. Walnut with pomegranate is a classic Persian (as well as Georgian) combination, and this dish may just be the best reason for that.
Pomegranate molasses, or syrup (not the sweet syrup used for drinks!) is available at Middle Eastern, some kosher supermarkets as well as Whole Foods and health supermarkets.
INGREDIENTS
3 tablespoons olive oil
2 medium yellow onion, halved and thinly sliced
1 tablespoon light brown sugar
2 lb. boneless skinless chicken thigh (chicken breast possible too)
Kosher salt
Ground black pepper
1½ cups (6 oz.) raw walnut pieces and halves
¾ cup pomegranate molasses (see note above)
⅓ cup water
- For serving
¼ cup pomegranate seeds
Persian rice (make it parve, if you keep kosher. Serving with rice is Kosher for Passover for Kitniyot eaters only)
DIRECTIONS
- Heat oil on medium heat in a wide heavy bottom pan that has a lid. Add sliced onion and sauté until golden brown, about 20 minute. Reduce heat if onion browns too quickly. Add sugar, mix and sauté for another 5 minutes for a nice color. Transfer onion to a bowl and set aside.
- While onion is sautéing, arrange chicken on a baking sheet and generously salt and pepper it on both sides. Put walnut, pomegranate molasses, water and ½ teaspoon salt in a blender and mix until you have a chunky paste.
- When onion is ready, put pan back on medium-high heat and sear chicken on both sides (you may need to do it in two batches) until golden brown. With all the chicken in the pot, preferably in one layer, cover the chicken with the sautéed onion and drizzle the walnut-pomegranate paste on top. Reduce heat immediately to low, cover and cook for 2 hours until walnut and chicken are very tender and the sauce has thick sugar-y aroma. As the pomegranate molasses tends to burn very quickly, make sure the heat is very low and check the pan occasionally and add a little more hot water as needed.
- Serve with Persian or regular rice. Sprinkled with fresh pomegranate seeds.
