Fesenjān Recipe - Persian Pomegranate and Chicken Stew

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Steps

1. Step 1

   Pat the chicken dry with paper towels and season with salt and pepper.

2. Step 2

   Add 1-2 tablespoons of olive oil to a large Dutch oven set over medium-high heat. Working in batches, lightly brown the outside of the chicken thighs and drumsticks until they are golden brown. Remove to a clean plate and repeat, adding additional olive oil as needed.

3. Step 3

   Add the walnuts to the bowl of a large food processor. Process until the walnuts form a thick and chunky paste (you may need to scrape the sides of the food processor a couple of times to help move things along). As the walnuts are being processed, add a few tablespoons of cold water through the feed chute. Continue processing until the walnuts become a smooth beige-colored paste.

4. Step 4

   In the same Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic and cook for 1-2 minutes, stirring often. Add the walnut paste plus 1 cup of water. Mis well to combine. Reduce heat to low and simmer, partly covered, for 20 minutes.

5. Step 5

   Mix in the pomegranate molasses and add the browned chicken pieces, butternut squash, pumpkin puree, ground cinnamon, orange peel, and 1 cup of water (or chicken broth). Mix well.

6. Step 6

   Gently simmer, covered, for approximately 45 minutes or until the sauce is a dark rich walnut color with a layer of oil on the surface from the walnuts. If the sauce is too thick or looks dry, add additional water or chicken broth.

7. Step 7

   Adjust the flavors as needed with added sugar, salt, and/or pomegranate molasses to reach your preferred balance of tangy and sweet.

8. Step 8

   Serve over rice or couscous and garnish with fresh pomegranate arils, chopped parsley, or fresh thyme.

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