Fesinjoon

Indulge in the rich flavors of Fesinjoon, a Persian chicken stew that combines tender chicken with ground walnuts and a hint of pomegranate molasses. Perfect for a cozy family dinner or a festive gathering.

• 1 kg chicken
• 2 cups walnuts
• 1 medium onion
• 2 tablespoons pomegranate molasses
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cups water
• 2 tablespoons vegetable oil

Method

1. 1

   In a large pot, heat the vegetable oil over medium heat and sauté the chopped onion until golden brown.

2. 2

   Add the chicken pieces to the pot, seasoning them with salt and black pepper. Cook until the chicken is browned on all sides.

3. 3

   Pour in the water and bring the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for about 30 minutes.

4. 4

   After 30 minutes, add the ground walnuts and pomegranate molasses to the pot, stirring well to combine.

5. 5

   Continue to simmer for another 30-45 minutes, allowing the sauce to thicken and the flavors to meld. Stir occasionally to prevent sticking.

6. 6

   Taste and adjust the seasoning if necessary. Remove from heat when the chicken is tender and the sauce is rich.

7. 7

   Serve hot over rice or with flatbread, garnished with additional walnuts if desired.