Mesmerizing Persian Gluten-Free Fesenjan Dinner Feast: Walnut and Pomegranate Stew with Tahdig and Saffron Rice

Allergens

None

Ingredients

• 1 cup walnuts, ground
• 1/4 cup pomegranate molasses
• 2 lbs chicken thighs, bone
• in
• 1 large onion, chopped
• 3 tbsp tomato paste
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• Salt and pepper to taste
• 1/4 cup olive oil
• 2 cups basmati rice, rinsed
• 1 pinch saffron threads, crushed
• 3 cups water, for cooking rice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until golden brown.
2. Stir in the ground walnuts, cinnamon, and coriander, and sauté for 3 4 minutes.
3. Add the chicken thighs to the pot, browning them on all sides.
4. Pour in the pomegranate molasses and tomato paste, stirring well to combine with the other ingredients.
5. Season with salt and pepper, then add enough water to cover the chicken by about 1 inch (
6. 5 cm). Bring to a boil, then reduce heat and let simmer for 40 50 minutes.
7. While the stew is cooking, prepare the saffron rice according to package instructions.
8. Once the chicken is fully cooked and tender, remove from the pot and set aside. Finish the sauce by reducing it slightly over medium heat until desired thickness is reached.
9. Serve the Fesenjan stew on a bed of fluffy saffron rice with Tahdig on top or on the side.

Chef’s Insight

The combination of walnuts and pomegranates in this dish is not only delicious but also rich in nutrients, including healthy fats and antioxidants.

Notes

This recipe is perfect for a special occasion or dinner party, as it requires advanced cooking skills and attention to detail.