Mouthwatering Persian Fesenjan: A Sumptuous Walnut and Pomegranate Stew for Your Next Gourmet Adventure

Allergens

Tree nuts (walnuts)

Ingredients

• 2 cups walnut pieces
• 1/2 cup pomegranate molasses
• 2 large onions, finely chopped
• 4 tablespoons vegetable oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon sugar
• Salt, to taste
• 1 cup water
• Freshly ground black pepper, to taste
• 3 cups diced chicken or turkey breast
• 1 cup chopped parsley
• 1 cup cooked basmati rice

Instructions

1. a. In a food processor, pulse the walnuts until they resemble coarse sand. Set aside. b. Heat the vegetable oil in a large pot over medium heat and sauté the onions until they are golden brown. c. Add cinnamon, cumin, coriander, sugar, salt, and black pepper to taste. Stir well and cook for 2 3 minutes, allowing the spices to bloom. d. Gradually stir in pomegranate molasses and water. Bring the mixture to a simmer and add the ground walnuts. Continue to cook until the walnuts are fully incorporated. e. Add diced chicken or turkey breast to the pot, ensuring it is evenly coated with the sauce. Cover and cook for about 20 30 minutes or until the meat is cooked through and tender. f. Serve Fesenjan over a bed of cooked basmati rice, garnished with chopped parsley.

Chef’s Insight

To achieve the perfect texture for the walnuts, it's essential to pulse them just enough to create coarse sand-like particles without turning them into a paste.

Notes

To create a cinematic plating presentation, use shallow bowls and ensure the sauce has a rich, glossy appearance.