Fesenjan (Persian Walnut Stew)

By Unicorns in the Kitchen · 120 min

Ingredients

Instructions

1. Crush the walnuts in a food processor to fine crumbs, taking care not to overprocess so they don't release their oil.
2. Heat 2 tablespoons of olive oil in a pot over medium-high heat. Season the chicken with the turmeric, 1 teaspoon kosher salt and 1/2 teaspoon 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 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, raise the heat to medium-high and bring to a boil. Lower the heat to medium, cover and simmer for 1 hour, stirring occasionally.
7. Add the pumpkin, pomegranate molasses, salt and pepper, then cook covered for 1 more hour.
8. Return the chicken to the pot and simmer for another 30 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 tablespoons brown sugar.

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

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