Updated: Jun 6, 2021
I’ve got to be honest with you all… I did think twice about writing this post, but I'm one for sharing and food is to be enjoyed and shared. Why did I think twice?
Well Fesenjoon is an acquired taste, it is for the majority of Iranians, a lovely savoury and sweet dish, balanced with the smooth richness of depth bought to it by the walnuts, the sourness from the pomegranate molasses blended with the sweetness of sugar.
It’s not for everyone, but those that do make it will be pleasantly surprised. So if you do make it, let me know what you think 😉
Cooking time: 2 hours
1/4 cup oil
1/4 tsp cinnamon
1 tsp salt
1/4 tsp ground black pepper
1kg chicken thighs (skinned)
walnut 250g (weighed as is and not ground)
3 cups cold water
2 cups cold water (to paste the ground walnuts)
3 tbsp white granulated sugar
2 1/2 tbsp pomegranate molasses
Finely chop the onion and fry until golden brown.
Add the chicken thighs, salt, pepper, cinnamon.
Add 3 cups cold water
Place over high heat and bring to the boil for 15 minutes.
Meanwhile, ground the walnuts and gradually pour 2 cups of cold water so the final product is a fine, pale beige coloured, slightly runny walnut paste.
Add the walnut paste to the chicken and mix.
Add the pomegranate molasses and granulated sugar and stir well.
Reduce the heat to medium low.
Allow the stew to simmer for 1hr and 45mins, so that the stew reduces and becomes a thicker consistency and the chicken falls of the bone.
Note: You may find the sourness of the pomegranate too strong, you can always add a tablespoon of sugar to balance the flavours.
Optional: You may like to garnish the stew with fresh pomegranate and toasted walnuts as shown here at the beginning and end of my post.
Enjoy this lovely sweet and sour stew with saffron rice.