Khoresht-e Fesenjan (Pomegranate-Walnut Stew) is usually made with chicken. If you want to get fancy, you can even make it with duck. And my vegetarian, vegan, and gluten free friends this recipe is made in such way that you all can enjoy it too!
- 300gr walnuts
- 250gr chicken (2 drumsticks and 2 cuts of breast)
- 3 tbsp pomegranate paste (or molasses)
- 3 teaspoon salt
- saffron teaspoon
- Water lots of it.
Grind walnuts in a nut grinder or food processor until they form a fine, homogeneous paste. In case the walnuts are low in oil content and don’t become pasty, try adding a few extra drops of water.
Bring 1.5 litres of water to a boil in a stew pot.
Add salt and pomegranate paste. Lower heat and simmer for 15 minutes.
Slowly, start adding the walnut paste one spoon at a time, mixing it until it dissolves in the water.
Cover the pot, and let the stew boil for 4-5 hours. Check regularly and add more boiling water to compensate for evaporated water. After the second hour, you’ll start to see a layer of walnut oil seep up to the surface of the stew. It’s really quite beautiful and golden!
Though this step is optional, I highly recommend that you turn the heat off and leave the stew overnight because aging it can enhance the stew’s flavour by a million! If you’re too lazy or in a rush, continue to the next step.
Make sure the stew is simmering. Add the chicken, saffron and cook for a good two hours, checking to make sure there’s not too much water loss. The stew is quite pasty in consistency.
We tried it before with cous cous, but it’s best served with basmati rice. I added a bit of saffron to some of the rice and mixed it with the rest just to make it look pretty and give it a bit of colour. You can also add zereshk (barberries) to the rice. I tend to add it to everything.