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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Fesenjan (Persian Chicken Stew with Pomegranate and Walnuts) Recipe

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This recipe for Fesenjan (Persian Chicken Stew with Pomegranate and Walnuts) is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp olive oil
1½ lbs chicken (I prefer thighs)
1 onion, sliced
½ lb walnuts, toasted and ground or finely chopped
1 tsp salt
4 c pomegranate juice
2 whole cardamom pods or ½ tsp ground cardamom
2 Tbsp sugar
Basmati Rice, for serving
Directions:
Directions:
1. Heat oil in a large skillet or Dutch oven over medium heat.

2. Add onion to oil and cook until slightly softened, about 2 minutes. Add chicken and cook for about 20 minutes, turning the chicken over midway through the cooking to brown on all sides.

3. Add walnuts, salt, pomegranate juice, and cardamom to the pan and bring just to a boil. Reduce heat to low, cover, and simmer for about 2 hours. Mix in sugar, check the seasoning, and simmer at least 30 minutes more without the lid, until sauce is thick and chicken is tender. Serve with basmati rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2-3 hrs
Personal Notes:
Personal Notes:
This is another one of my favorite Persian recipes that I learned to cook from my high school friend Azi and her family. I absolutely love this dish. Although it has a long simmering time, it's a pretty relaxed and hands-off recipe once it's cooking and would work well in a slow cooker. The pomegranate-walnut sauce is reminiscent of a grown up version of PB&J.

 

 

 

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