How to make Fesenjān (Fesenjoon) - A regal iranian Pomegranate and Walnut stew

By Middle Eats · 90 min

Ingredients

Instructions

1. Cut the chicken or duck into 2 legs and 2 thighs.
2. Process the walnuts in a food processor or blender into a cookie-dough-like consistency.
3. Dice the onions finely.
4. Grind the saffron to powder in a mortar, then dissolve it in 60 ml of hot water.
5. Place the poultry skin side down in a cold pot and heat over medium. Render for 10 minutes, then flip and cook the other side for 5 minutes.
6. Remove the poultry, add the onions and sauté in the fat for about 2 minutes. Add the turmeric once the onions begin to soften and sauté for 4-6 more minutes.
7. Deglaze with a little water, add the walnut paste and stir constantly for 5 minutes.
8. When oil starts to seep from the walnuts, add the tomato paste and pomegranate molasses and cook a few more minutes until glossy.
9. Add salt, black pepper, cinnamon, the saffron water and the stock, and mix well until the walnut paste dissolves and the bottom of the pot is clean.
10. Return the poultry to the pot and bring to a simmer over high heat.
11. Reduce to very low, cover tightly and cook for 2 hours (1 hour for chicken), then check the meat for tenderness and remove it when soft and cooked through.
12. Return the pot to the stove and simmer until the stew has cooked for a total of 3 hours.
13. Add the meat back and warm through, then serve immediately, garnished with pomegranate seeds and parsley.

Summarized from Middle Eats's video. Watch it for the details.

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