Khoresh-E Fesenjan
Persia's walnut and pomegranate stew: chicken braised in a sauce of ground toasted walnuts and pomegranate molasses till mahogany and silky. Saffron at the end.
Overview
Walnuts are toasted and ground to a paste. Onions are softened slowly with turmeric and saffron; chicken thighs are seared, then poached in a stock that the walnut paste loosens into. Pomegranate molasses, sugar and lemon balance the sauce as it darkens; chicken returns to absorb flavour. Slow-cooked until the oil splits out, the sign Fesenjan is ready.
Ingredients
- 6 chicken thighs (bone-in, skin on) or 1 duck (jointed)
- 2 tablespoons olive oil
- 2 onions (large, finely chopped)
- 1 teaspoon ground turmeric
- A generous pinch of saffron (steeped in 3 tablespoons hot water 10 min)
- 400 g shelled walnuts
- 1 litre chicken (or vegetable stock)
- 4 tablespoons pomegranate molasses (Iranian if possible)
- 2 tablespoons brown sugar (or to taste)
- ½ lemon (juice)
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
To serve
- Hot chelo (Persian saffron rice)
- Pomegranate seeds
- A few mint leaves
Method
Stage 1 - Walnut paste
- Toast the walnuts in a dry pan over medium heat 5-6 minutes, stirring, until fragrant and lightly coloured.
- Cool slightly; blitz in a food processor until they form a coarse, oily paste - about 1 minute. Don't take them all the way to butter; texture is good.
Stage 2 - Sear chicken
- Heat the oil in a wide heavy pan over medium-high heat.
- Salt and pepper the chicken; sear skin-side down 4-5 minutes until golden; flip; sear 2 more minutes; lift out.
Stage 3 - Onions
- Reduce the heat to medium-low.
- Cook the onions in the rendered fat 12-15 minutes until soft and golden.
- Stir in the turmeric and half the saffron-water; cook 1 minute.
Stage 4 - Build the sauce
- Add the walnut paste; stir 2-3 minutes (it'll absorb the oil).
- Pour in the stock; whisk to break up any lumps.
- Add the pomegranate molasses, sugar, salt and cinnamon.
- Bring to a simmer; reduce to lowest heat.
Stage 5 - Simmer
- Return the chicken to the pan; nestle into the sauce.
- Partly cover; cook 1 hour - 1 ¼, stirring every 15 minutes so the walnuts don't catch on the bottom.
- The sauce should darken to deep mahogany and the oil should start to glisten on the surface - that's the sign it's done.
Stage 6 - Balance and finish
- Stir in the lemon juice and the remaining saffron-water.
- Taste; adjust sugar (more if too sour) or molasses (more if too sweet).
Stage 7 - Serve
- Spoon over hot saffron rice.
- Top with pomegranate seeds and mint leaves.
Notes
- Don't rush the walnut cook: Fesenjan needs a slow simmer for the oil to split out and the sauce to darken. An hour minimum; longer is better.
- Pomegranate molasses quality: Iranian or Lebanese brands are richer and less tart than supermarket versions. Worth seeking out.
- Sweet vs sour: Northern Iranian Fesenjan is often more sour; central versions are sweeter. Adjust by tasting; either is correct.
Storage
- Keeps 4 days refrigerated; tastes better on day 2.
- Freezes 3 months.
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