FESENJOON

Fesenjoon (or Fesenjan) is a rich, sweet, and tart Persian stew made from ground walnuts and pomegranate molasses, traditionally simmered with chicken, duck, or oyster mushrooms. Cooked low and slow, the walnuts release their natural oils to create a thick, deeply flavorful, mahogany-colored sauce

Fesenjoon (Persian Walnut & Pomegranate Stew)

Serves: 4–6

Ingredients

* 400 g finely chopped walnuts

* 1 kg chicken thighs

* 120 g sliced onions

* 2 tbsp oil

* 1 litre water

* 10 ice cubes

* 8 tbsp pomegranate molasses

* 4 tbsp saffron water

* 2 tsp ground cinnamon

* 1 tsp ground turmeric

* 1 tbsp salt (or to taste)

* 1 tsp black pepper

* Pomegranate seeds, for garnish

Instructions

Heat a large heavy-bottomed pot over medium heat. Add the chopped walnuts and toast them for about 15 minutes, stirring frequently, until they become fragrant and lightly golden.

Pour in 1 litre of water and bring to a gentle simmer. Cook for 1 hour, stirring occasionally.

Add the ice cubes, pomegranate molasses, saffron water, cinnamon, salt, and black pepper. Stir well and simmer for another 1 hour.

Meanwhile, heat the oil in a frying pan over medium heat. Sauté the sliced onions until soft and lightly golden.

Add the chicken thighs to the pan and brown them on both sides. Sprinkle over the turmeric and stir to coat the chicken evenly.

Transfer the chicken and onions to the walnut sauce. Cover and simmer gently for 2½–3 hours, or until the chicken is tender and the sauce has thickened to a rich, dark brown consistency. Stir occasionally to prevent the walnuts from sticking to the bottom of the pot.

Taste and adjust the seasoning. If you prefer a sweeter Fesenjoon, add a little more pomegranate molasses or a small amount of sugar. For a tangier stew, add a splash more pomegranate molasses.

Garnish with fresh pomegranate seeds and serve hot with steamed Persian rice.