How-To Make Khoresh-e Fesenjan

duck

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is lower in fat and more affordable than duck.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide a similar texture with fewer calories.

pomegranate molasses

🥗Healthier: balsamic vinegar

💰Cheaper: red wine vinegar

Balsamic vinegar offers a sweet-tart flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Toast walnuts in a single layer at 350 degrees for about 15 minutes until fragrant.

Let walnuts cool slightly before processing them in a food processor until smooth, resembling a thick paste.

Slice one large onion and set aside.

Heat a large pot over medium-high heat and add 2 tablespoons of olive oil and 4 tablespoons of butter.

Season the chicken thighs with salt and brown them in the pot until golden on all sides.

Add the sliced onions to the pot and cook until soft, about 6-8 minutes, deglazing the pan with the chicken juices.

Add the toasted walnuts and pomegranate molasses to the pot, stirring to combine.

Pour in 3 to 4 cups of water, using 3 cups for a thicker stew or 4 cups for a thinner consistency, and bring to a boil.

Reduce heat to a simmer, cover, and cook for about 2 hours.

After 2 hours, add the browned chicken and onions back into the pot, leaving it uncovered, and cook for an additional hour until the chicken is tender and falling off the bone.

Serve the stew over basmati rice, garnished with pomegranate seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens