I’d like to start off my blog with one of my all time favorite Persian stews. In Farsi we call it Khoresht-e fesenjan but it’s basically a walnut pomegranate stew with chicken. Persian stews are typically served over white rice so I’ve made my best attempt at Persian rice. This is not the prettiest looking stew, but I promise it tastes wonderful. The first time I made this dish, Neil was absolutely in love with it. His exact words “This is by far the best dish you’ve ever made.” I have to say, I was pretty proud of myself.
I was too lazy to put up the recipe at first but since you’re asking for it. Here it is:
1 large onion
1 1/2 lbs chicken legs ( I used 4 chicken thighs, skin removed)
2 tbls butter or cooking oil
1 tsp salt
1 tsp turmeric
2 bay leaves
1/2 cup water
1/2 tsp cinnamon
1/2 lb or 4 cups of very finely ground walnuts (toasted)
1 tbls flour
1 cup water
1 cup pomegranate molasses ( you can find this in the international store)
You’ll want to start out by sautéing the onions in oil and turmeric tell the onions are translucent. Then you can salt the chicken, add to the pan and brown on both sides. Once the chicken is browned you can add the water, cinnamon and bay leaves. Cover and simmer tell meat is cooked.
In a separate pot, mix in the flower and water and stir to combine. Then you can add the ground walnuts. This mixture needs to simmer on low to medium heat for 30-45 minutes. You’ll want to keep an eye on it and stir it often so it doesn’t burn. You’ll know it’s done when you can start to see the oil from the walnuts rise to the top. This is when you’ll want to add the pomegranate paste. By this time your chicken should be done. You’ll want to remove the bone and shred the chicken. Then you can combine both pots and simmer for another 15 minutes or so. Serve over rice and you’re done. I sprinkled some pomegranate seeds on top of mine so it looks pretty.