Khoresh Fesenjan (Fesenjoon - Persian Pomegranate Walnut Stew)

duck

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more affordable than duck.

walnuts

🥗Healthier: ground almonds

💰Cheaper: pecans

Pecans are often cheaper and provide a similar texture.

pomegranate molasses

🥗Healthier: balsamic vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is more accessible and less expensive.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup can be less expensive and provides sweetness.

Preheat the oven to 350°F.

Spread walnuts onto a sheet pan and roast in the oven for about 10 to 15 minutes.

Let the walnuts cool completely before grinding them in a food processor for 1-2 minutes until finely ground.

Slice the large onion in half and then into thin strips, setting aside.

Trim the skin and fat from the chicken thighs using kitchen shears and gloves if desired.

Add the ground walnuts to a large pot, then pour in the entire 10 oz bottle of pomegranate molasses and fill the bottle with water to add to the pot as well.

Stir the mixture in the pot until well combined, cover, and cook on low to medium heat for about 2 hours, stirring occasionally to prevent sticking.

Prepare saffron by pinching it and adding it to water in two separate ramekins to steep.

Season the chicken thighs with salt on both sides, then heat olive oil and butter in a large pan over medium heat.

Brown the chicken thighs in the pan for about 5 to 7 minutes, then turn them over and cook for a couple more minutes before removing them from the pan.

Add the sliced onions to the same pan and cook for about 8 to 10 minutes until soft and browned, then remove and set aside on top of the chicken.

After 2 hours, remove the lid from the pot and stir the walnut and pomegranate mixture, which should be a dark brown color.

Add sugar, broken cinnamon sticks, and orange peels to the pot, mixing well.

Add the browned chicken and onions to the pot, including any juices from the sheet pan, and gently stir everything together.

If needed, add a little water to thin out the stew, then add half of the saffron water and stir.

Cook the stew for about 1 hour to 1 hour and 10 minutes on low to medium heat, stirring occasionally and turning the chicken pieces.

In the last 10 minutes of cooking, add the remaining saffron water to the stew or just after removing it from the heat.

Cook basmati rice in a rice steamer, then take out a couple of cups and mix with saffron water until the rice is coated and yellow.

Plate the saffron rice, spoon the stew on top, and garnish with pomegranate seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens