Fesenjoon

A nutty Persian chicken stew featuring layers of flavor from walnut paste, pomegranate molasses, tomato purée, and warm spices.

Chicken Dairy Free Gluten Free Stew Walnuts Persian

Estimated Nutrition

Calories

920.1

kcal / serving

3680.4 kcal total

Carbs

46.4g

per serving

185.6 g total

Fat

60.6g

per serving

242.4 g total

Protein

49.2g

per serving

196.8 g total

Cook Time

185

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

plus extra to taste

CondimentsSauces

125

Pomegranate Molasses

plus extra to taste

tbsp

Tomato Puré

concentrated

Fruits

handful

Pomegranate Seeds

optional garnish

GrainsCereals

unit

Steamed Rice

to serve

Meat

800

Chicken Thigh

bone-in, skin removed

NutsSeeds

250

Walnut

halves

0.25

tsp

Cinnamon

ground

tsp

Salt

tsp

Black Pepper

freshly ground

Other

piece

Ice Cubes

used to shock the walnut oil

Method

Garnish with pomegranate seeds and serve alongside steamed rice.

Grind the walnuts in a food processor until they achieve a dough-like consistency.

Place walnuts in a large casserole pot with 1 liter of cold water and boil for 5 minutes.

Simmer half-covered for 2 hours, adding 200ml of water and 2 ice cubes halfway through.

Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt, and pepper.

Add the chicken thighs and simmer covered for 1 hour, uncovering for the final 10 minutes.