This Rich & Cozy Persian Fesenjan Will Ruin Every Other Chicken Stew For You

By Unicorns in the Kitchen · 150 min

Ingredients

Instructions

1. Pulse the walnuts in a food processor into fine crumbs, taking care not to over-process them 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. Remove it and set it aside.
4. Heat the remaining olive oil in the pot and sauté the diced onion until golden.
5. Add the walnuts and sauté for 5–10 minutes until they smell fragrant.
6. Add 6 cups of water and bring to a boil over medium-high heat. Reduce to medium and simmer covered for 1 hour, stirring occasionally.
7. Add the pumpkin, pomegranate molasses, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper, and simmer 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 add salt if needed. If it is not sour enough, add more pomegranate molasses; if it is too sour, add 1–2 tablespoons brown sugar.

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

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