Fesenjan is a Persian chicken stew made with slow-cooked chicken fillets or thighs with ground roasted walnuts and pomegranate molasses.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Middle Eats | 2021-02-21 13:15:01 |  139,686 Views |
How to Make Fesenjān (Fesenjoon) – A Royal Iranian Pomegranate and Walnut Stew
Here is a stew made for fall! This recipe for chicken stew with walnut-pomegranate sauce is a classic preparation in Persian cuisine: Fesenjan.
Chicken pieces are first browned and then slowly cooked in a sauce with ground roasted walnuts and pomegranate molasses. You wouldn't normally think of a sauce with walnuts and pomegranates but it's a perfect combination!
The toasted walnuts are rich and warm and the pomegranate molasses is tart and berry-colored. Slow-cooked with the chicken the sauce is spectacular. Finger-licking good.
