Curious About Iranian Food? Don’t Miss these Top 10 Dishes: Fesenjan Stew

 

This dish, also known as fesenjoon stew, is another traditional dish that can be found across all of Iran. Slow-cooked meat, generally chicken or meatballs, are cooked with pomegranate syrup and walnuts to make this scrumptious dish. A hearty and comforting meal, it is served in autumn and winter. Be sure to mention the recipe to Iranians if you want to impress them with your knowledge of Persian food and culture.

For making Iranian stews like ghormeh sambzi, gheymeh and fesenjan, it is best to cook at a high temperature at the beginning of the cooking process. Once the stew begins to boil, turn right down and cook for as long as possible on a low heat to ensure the meat is very tender and the flavors deepen.

Recipe for fesenjan stew, adapted from New York Times recipe

 

Ingredients

2 lbs skinless, boneless chicken breast halves and thighs

Salt and ground black pepper

2 Tbsp olive oil

4 cups shelled walnuts

1 medium onion, finely diced

2 cups pomegranate molasses

½ cup grated butternut squash

¼ tsp cinnamon

¼ tsp saffron, dissolved in 2 tablespoons hot water

1 to 2 cups chicken broth or water

2 Tbsp. sugar, or to taste

Persian steamed white rice

 

Method

Preheat the oven to 350 degrees. Lightly season chicken with salt and pepper, and sauté in olive oil until lightly golden. Remove from heat and set aside.

Spread walnuts on a baking sheet, and bake until toasted, for about five minutes. Once cooled, pulse in a food processor until finely chopped. Transfer to a Dutch oven, and add onion and 2 cups water. Place over medium-low heat and simmer, partly covered, stirring it occasionally, for 20 minutes.

Add 2 cups pomegranate molasses, sautéed chicken, squash, cinnamon, saffron mixture and 1 cup chicken broth or water.

Adjust flavor with sugar, salt and pomegranate molasses, so it is tangy but also a bit sweet. Simmer gently, covered, with a layer of oil on the surface, 35 to 40 minutes. If the pan looks dry, add additional broth or water as needed. Adjust flavors again, and stir so the walnut oil is well mixed.

Bring the mixture to another gentle boil with the lid ajar, then continue to simmer on low heat until the sauce has thickened and the chicken is cooked through, 10 to 20 minutes.

To serve, stir so that the walnut oil is evenly absorbed. Serve hot with Persian steamed white rice.

 

Curious About Iranian Food? Don’t Miss these Top 10 Dishes