BEST Fesenjoon Recipe! Iranian Pomegranate & Walnut Stew | Chef Tara Radcliffe

walnuts

🥗Healthier: ground almonds

💰Cheaper: sunflower seeds

Ground almonds provide a nutty flavor with fewer calories.

pomegranate molasses

🥗Healthier: tamarind paste

💰Cheaper: apple cider vinegar + sugar

Tamarind offers a similar tangy flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a plant-based alternative that absorbs flavors well.

Finely chop 10 cups of walnuts in a food processor until they resemble breadcrumbs.

Heat 3-4 tablespoons of avocado oil in a large pot over high heat.

Add 2 large chopped onions to the pot and brown until golden.

Add 5 pounds of cubed boneless, skinless chicken thighs to the pot and brown.

Stir in 1 tablespoon of turmeric, salt, and black pepper to taste.

Pour in 4 cups of water, enough to cover the chicken, and bring to a boil.

After 25 minutes, add the finely chopped walnuts to the pot and mix thoroughly.

Add 2 bottles of pomegranate molasses and stir well.

Add 1.5 cups of sugar (optional) and mix in.

Bring the mixture back to a boil, then reduce to a simmer and cook for 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens