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Persian Chicken Stew with Walnuts and Pomegranate

This Persian Chicken Stew (Fesenjan) is definitely NOT your average ordinary stew! A deliciously rich stew with impossibly tender chicken cooked in a walnut and pomegranate molasses sauce. A sweet and sour sensation that is a feast for the senses!

Calories: 3569 kcal
Course: Main Course
Cuisine: Persian

Ingredients

  • 1 cup (130g) walnuts
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 large onion , finely sliced
  • 1 tsp salt
  • ½ tsp ground pepper
  • 2 cloves garlic , minced
  • ½ tsp ground turmeric
  • ½ tsp ground cinnamon or small cinnamon stick
  • ½ cup (70g) dried sour cherries or dried cranberries
  • 2 pounds (900g) diced chicken thighs , skinless and boneless
  • 4 tbsp pomegranate molasses , or more as needed
  • 2 cups (500ml) chicken broth or water
  • 1 bay leaf
  • salt and pepper , to taste
  • 1 tsp sugar (only use if needed)
  • 1 tbsp lemon juice (only use if needed)
  • 3 tbsp fresh pomegranate seeds , to garnish
  • 2 tbsp chopped parsley , to garnish

Instructions

    Cup of Yum
  1. Toast the walnuts in a large casserole (I used my beloved cast iron braiser) over medium heat, watching them carefully so they don't scorch. Set aside to cool slightly then grind to a fine powder using a food processor.
  2. Heat the butter and oil in the same skillet and add the sliced onion. Season with a little salt and pepper, cover the pan and cook for 20 minutes, stirring occasionally, over low heat.
  3. Add the minced garlic and cook for a minute until fragrant. Throw in the turmeric, cinnamon, bay leaf, sour cherries and diced chicken. Cook for 5 minutes until the chicken is sealed.
  4. Stir in the pomegranate molasses, chicken broth and ground walnuts. Bring to a simmer, partially cover the pan and cook for 15 -20 minutes or until the chicken is tender and stew has thickened.
  5. Discard the bay leaf and cinnamon stick. Have a taste and adjust the flavor, seasoning with salt and pepper and adding lemon juice or a little sugar to taste.
  6. Transfer the stew onto a platter and garnish with the chopped parsley and pomegranate seeds. Serve over rice, couscous or bulgur wheat.

Notes

  • Try to process the walnuts until the are very finely ground and a little buttery for a smoother sauce.
  • I have kept the pomegranate molasses on the conservative side – you can add more to suit your taste!
  • Store leftovers in an airtight container for up to 4 days. This stew tastes even more amazing the day after you make it, once the rich flavors have a chance to mellow and meld together.
  • You can also freeze the stew for up to three months (minus the garnish). Thaw overnight in the refrigerator and reheat in a saucepan or the microwave until piping hot.

Nutrition Information

Calories 3569kcal (178%) Carbohydrates 152g (51%) Protein 182g (364%) Fat 254g (391%) Saturated Fat 58g (290%) Polyunsaturated Fat 89g Monounsaturated Fat 86g Trans Fat 1g Cholesterol 919mg (306%) Sodium 3222mg (134%) Potassium 3187mg (91%) Fiber 19g (76%) Sugar 87g (174%) Vitamin A 3924IU (78%) Vitamin C 27mg (30%) Calcium 340mg (34%) Iron 13mg (72%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 3569

% Daily Value*

Calories 3569kcal 178%
Carbohydrates 152g 51%
Protein 182g 364%
Fat 254g 391%
Saturated Fat 58g 290%
Polyunsaturated Fat 89g 524%
Monounsaturated Fat 86g 430%
Trans Fat 1g 50%
Cholesterol 919mg 306%
Sodium 3222mg 134%
Potassium 3187mg 68%
Fiber 19g 76%
Sugar 87g 174%
Vitamin A 3924IU 78%
Vitamin C 27mg 30%
Calcium 340mg 34%
Iron 13mg 72%

* Percent Daily Values are based on a 2,000 calorie diet.