Khoreshteh Fesenjoon is one of the most popular and hearty of all Persian stews. It is made with ground walnuts, pomegranate molasses and chicken – an unusual but delicious combination that blends tart and sweet flavors for an exotic treat. Best served with saffron basmati rice topped or on top of tadeegh (crispy rice). A family favorite!
Fesenjoon (Walnut and Pomegranate) Stew
- 1 whole chicken
- 3 cups water
- 1 pound walnuts
- 3 Tablespoons sauteed onion
- 5 Tablespoons pomegranate molasses
- 1 Tablespoon sugar
- 1 Tablespoon salt
In a large stockpot, add whole chicken, water, fried onion and salt. Cook on medium-high heat for 30 minutes, until the chicken is halfway done.
Use a food processor to chop the walnuts into a coarse grind.
Add ground walnuts, sugar and pomegranate molasses. Lower the heat to “low” and cook for 1 and 1/2 to 2 more hours or until the chicken is well done. You’ll know the stew is ready when the walnut oil collects on top. This is the best part – mix it back in with the stew! Or to cut calories, you can remove the oil with a large spoon.
Serve on top of saffron basmati rice or with tadeegh (crispy rice).
- You can substitute pomegranate molasses with equal parts lemon juice and sugar plus a teaspoon of saffron.
- Substitute chicken with ground beef or ground lamb meat balls. Mix meat with crispy onions and salt. Roll into mini meatballs and drop into fesenjoon stew to cook.
- My grandma always added pureed pumpkin to her fesenjoon. Adds a lovely texture and light flavor – and cuts the calories!