Khoresh-e Fesenjan (Persian Chicken Stew)
Khoresh-e Fesenjan is a popular Persian chicken stew. The chicken is seared then simmered in chicken stock. Then, ground walnuts and pomegranate molasses is added to the stewed chicken, continuing to simmer for 45 minutes. The stewed chicken is then garnished with pomegranate seeds. The results generate a savory and slightly sour taste. This dish is always served with rice; as is all Persian cuisine. If there are any leftovers, it will taste even better the next day.
Ingredients
- 8-12 chicken drumsticks
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 cups chicken stock
- 4 cups walnuts
- 1 cup pomegranate molasses
- 1 tbsp sugar
- 1 tbsp green cardamom pods
Garnish
- pomegranite seeds
Instructions
- Season the drumsticks with turmeric, salt, and pepper.
- Heat up cooking oil in a large Dutch oven over medium high heat. Sear the drumsticks on all sides. Remove from the pot.
- Add in the onions. Sauté for 5 minutes.
- Add the drumsticks back in along with 2 cups of chicken stock. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- While the chicken is simmering, preheat the oven to 350 degrees. Add the walnuts to a baking sheet in a single layer. Toast in the oven for 8-10 minutes. Let cool completely.
- Grind the walnuts in a food processor to a powder.
- Once the first 30 minutes is up, stir in the ground walnuts, pomegr molasses, sugar, and cardamom pods.
- Simmer covered for 45 minutes.
- Serve with steamed rice. Garnish with pomegranate seeds.
