Fesenjan (Persian Walnut Stew)

By Unicorns in the Kitchen · 120 min

Ingredients

Instructions

1. Pulse the walnuts in a food processor until they form fine crumbs, taking care not to over-process them so they don't release their oil.
2. Heat 2 tbsp of the olive oil in a pot over medium-high heat. Season the chicken with the turmeric, 1 tsp kosher salt and 1/2 tsp black pepper.
3. Sear the chicken for 5 minutes per side, then remove it and set it aside.
4. Heat the remaining olive oil in the same pot and sauté the onion until golden.
5. Add the walnuts and sauté for 5 to 10 minutes until they smell fragrant.
6. Add 6 cups of water and bring to a boil over medium-high heat. Reduce to medium, cover and simmer for 1 hour, stirring now and then.
7. Add the pumpkin, pomegranate molasses, salt and pepper. Cover and cook for 1 more hour.
8. Return the chicken to the pot and simmer for 30 more minutes, until the chicken is fully cooked and the sauce has thickened.
9. Taste and adjust: add salt if needed. If it is not sour enough, add more pomegranate molasses; if it is too sour, add 1 to 2 tbsp brown sugar.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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