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Fesenjan

Shirin Tahanan
Persian Chicken stew with pomegranate molasses
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Prep Time 15 hrs
Cook Time 1 hr 45 mins
Total Time 2 hrs
Course Main Course
Cuisine Persian
Servings 4 people

Ingredients
  

Stew

  • 2 cups Walnuts
  • 1 cup Pomegranate molasses
  • 1 cup Cooked butternut squash
  • 8 Dried golden plums
  • 1/4 cup Sugar Plus more if needed
  • Water

Chicken

  • 4 Boneless, skinless chicken breasts
  • 1/4 cup Bloomed Saffron
  • 1 Large Onion Thinly sliced
  • 1 tsp Turmeric powder
  • 1 tsp Cardamom powder
  • 1 tsp Cinnamon powder
  • 1 cup Water
  • Vegetable oil
  • Salt and pepper to taste

Instructions
 

Chicken

  • 1. Season the chicken with turmeric, cardamom, cinnamon, saffron, salt, and pepper.
    2. In an ovenproof dish place, the onion and chicken then cover the top with aluminium foil and cook in the oven for 45 minutes.

Stew

  • 1. Heat the oven to 200. Spread the walnuts into an even layer and bake until toasted, about 15 minutes. Remove from the oven and cool completely.
    2. Meanwhile, cook the dried plums in half a cup of water, until the seeds can be removed, remove from the heat and set a side.
    3. Transfer the walnuts to a food processor. Purée until well ground until they have the consistency of peanut butter and the walnut crumbs are starting to stick together like a dough.
    4. Add the pomegranate molasses, cooked butternut squash, cooked plums into the food processor mix well, adding about 2 cups of water little by little.
    5. Transfer the mixture into a large, lidded pot. Bring it to boil for 4–5 minutes, then reduce the heat until the mixture is simmering.
    6. Simmer the walnut mixture, half-covered with the casserole lid, for 1 hour on a low heat. Stir occasionally throughout to make sure the walnuts don’t stick to the bottom of the pot. (This mixture tends to stick and burn fairly quickly so avoid high heat)
    7. Season to taste, Add 1 tablespoon of sugar at a time, mix well. Taste and add more sugar (for sweet) or pomegranate molasses (for sour). fesenjoon is a well-balanced, sweet and sour (malas) dish.
    8. After 1 hour, the walnut sauce should have thickened and darkened in colour, rich and creamy.
    9. If fesenjoon is too watery and not of a thick consistency leave the cover a little ajar, to let the steam and moisture out and simmer more until it thickens. Fesenjoon should not be watery.
    Transfer the stew in to a serving dish place the chicken on top and sprinkle some pomegranate arils for garnish.
    Serve hot with Chelow ( persian steamed rice)
Keyword Fesenjan, Persian Chicken stew with pomegranate molasses