Khoresh Fesenjan: Pomegranate Walnut Chicken Stew

A truly unique and luxurious Persian stew featuring chicken simmered in a rich, velvety sauce made from ground walnuts and sweet-tart pomegranate molasses, served with simple steamed basmati rice.

• Prep: 25 min
• Cook: 2 hr 30 min
• Total: 2 hr 55 min
• Servings: 5
• Cuisine: Persian
• Difficulty: Medium

Dietary

• Dairy-Free
• Gluten-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• sweet
• rich
• tangy
• special occasion

Ingredients

• 2.5 pound chicken thighs (boneless, skinless, cut into 2-inch pieces)
• 1 yellow onion (large, finely chopped)
• 2 tablespoon olive oil
• 3 cup raw walnuts (finely ground)
• 4 cup cold water
• 1 cup pomegranate molasses
• 0.25 cup sugar
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 2.5 cup basmati rice (uncooked)
• 4.5 cup water
• 0.25 cup pomegranate seeds
• 2 tablespoon fresh parsley (chopped)

Instructions

1. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the chopped yellow onion and sauté until softened and golden, about 8-10 minutes.
2. Add the ground raw walnuts to the pot and toast for 5-7 minutes, stirring constantly, until fragrant and slightly darker. Be careful not to burn them.
3. Gradually add 4 cups cold water to the walnuts, stirring constantly to prevent lumps. Bring to a gentle simmer. Add the chicken thighs, pomegranate molasses, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.
4. Reduce the heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally. The sauce should thicken and the oil from the walnuts will rise to the surface. Stir in 1/4 cup sugar and taste; adjust for sweetness and tartness based on your preference and the molasses.
5. Meanwhile, prepare the basmati rice. Rinse 2 1/2 cups basmati rice until the water runs clear. In a large pot, bring 4 1/2 cups water and 1 teaspoon salt to a boil. Add the rinsed rice, stir once, and boil for 6-8 minutes, or until the rice is par-cooked. Drain the rice.
6. Return the par-cooked rice to the pot, cover tightly with a lid, and steam on low heat for 30 minutes until fully cooked and fluffy. Do not lift the lid during this time.
7. Once the Khoresh Fesenjan is cooked and the sauce has reached your desired consistency, serve hot alongside the fluffy steamed basmati rice. Garnish with pomegranate seeds and chopped fresh parsley, if using.

Notes

Grinding the walnuts finely is crucial for a smooth sauce. Some recipes add a touch of pumpkin puree for color and body. The long simmering allows the flavors to meld and the walnuts to release their oils, creating a rich texture.

Nutrition (per serving)

• Calories: 950
• Protein: 50.8 g
• Carbohydrates: 88.5 g
• Fat: 49.3 g
• Fiber: 8.7 g
• Sodium: 890 mg
• Saturated Fat: 5.5 g
• Sugar: 35.1 g
• Cholesterol: 150 mg