How to make Fesenjoon (Fesenjan) by chef Ariana Bundy

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.

Grate walnuts using an old parmesan grinder.

Place ground walnuts in a dry pan and stir over high heat, then lower to medium heat until they reach a caramel color, about 5-10 minutes; do not leave unattended.

Add some water to the walnuts; for a vegetarian version, substitute chicken with shiitake mushrooms, tofu, or potatoes; cover and cook on low for 20-30 minutes.

Chop white or yellow onion into small squares.

Add chopped onions to the pan along with chicken pieces.

Season chicken with turmeric, salt, and black or white pepper; cook until golden on the outside but still raw inside.

Lower heat to medium and add the walnut mixture to the chicken; let it simmer gently for about 30 minutes.

Add pomegranate juice and pomegranate molasses to the pot; stir to combine and let it cook down until darker.

Add brown sugar and a touch of lemon juice; adjust for a sweet and sour flavor; cover and simmer for another 30 minutes, placing a wooden spoon in the pot to prevent burning.

About 20 minutes into the cooking time, add saffron to the stew.

Serve the Fesenjoon garnished with fresh pomegranate seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens