Fesenjun (walnut and pomegranate chicken stew)

This nutty, sweet and sour chicken stew is thickened generously with walnuts and pomegranate molasses, and given a romantic glow from saffron and turmeric. It's an incredible combination of flavours: expressive and seductive and so satisfyingly tasty.

Fesenjun (walnut and pomegranate chicken stew) Credit: Armelle Habib

• serves

  6

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Easy

"Fesenjun's lavishness suggests it originated in the royal kitchens of the Persian Empire, and even today fesenjun is a labour-intensive and expensive meal for most people, so it's usually only made in restaurants and for special occasions, such as weddings.

My version is a simplified interpretation of this dish, but it's just as delicious. Walnuts are such an important part of this dish so they must be of the highest quality."

Ingredients

• 4 cups (400 g) walnuts
• ½ cup (125 ml) olive oil
• 2 brown onions, finely diced
• 2 tsp ground turmeric
• 2 tsp freshly ground black pepper
• 1.5 kg skinless boneless chicken thighs
• 2 tsp salt
• ⅓ fresh nutmeg, grated (or 1 tsp ground nutmeg)
• boiling water
• 1 cup (250 ml) pomegranate molasses
• 1 x quantity Saffron liquid (see below)
• 1 tbsp sugar

Saffron Liquid

• 1 g saffron threads 
• 1 tbsp granulated sugar 
• ¼ cup (60 ml) boiling water

To serve

• pomegranate jewels
• chopped flat-leaf parsley
• Zereshk polow (Barberry pilaf) (see below)

Zereshk polow (Barberry pilaf)

Serves 4

• 2 tsp salt
• 2 cups (400 g) long-grain basmati rice
• ½ cup (35 g) dried barberries
• 1¼ cups (310 ml) olive oil
• 1 store-bought Persian or Lebanese flatbread
• ½ cup (50 g) walnuts, roughly crushed
• ½ cup (70 g) pistachio kernels
• 1 tbsp sugar
• 1 x quantity Saffron Liquid

If you are making the Zereshk polow (Barberry pilaf), allow 1 hour soaking time, 15 minutes extra preparation time and 35 minutes cooking time.

Instructions

1. To make the Saffron liquid, grind the saffron and sugar using a mortar and pestle, then transfer to a heatproof bowl and stir through the boiling water to bleed the colour. Set aside for 5 minutes, then use wherever a recipe calls for saffron liquid.
2. To make the Fesenjun, blend the walnuts and 1 cup (250 ml) water in a food processor for 3–5 minutes, until a paste forms.
3. Heat the olive oil in a large saucepan over high heat. Add the onion and cook for about 2 minutes, until golden brown. Add the turmeric and black pepper and fry for another minute, then add the
4. chicken and brown for 2 minutes. Add the salt and nutmeg and enough boiling water to just cover the chicken. Reduce the heat to low, cover with a lid and simmer for 25 minutes or until the chicken is cooked through.
5. Add the walnut paste to the pan, increase the heat to medium and cook, stirring frequently, for 10 minutes, taking care not to burn the walnuts on the base of the pan. Add the pomegranate molasses and cook, stirring, for 5 minutes. Add the saffron liquid and sugar and stir until well combined.
6. Transfer the fesenjun to a serving dish and scatter pomegranate jewels and parsley over the top. Serve with zereshk polow.
7. To make the Zereshk polow (Barberry pilaf), fill a large bowl with cold water, add 1 teaspoon of the salt and stir to dissolve. Add the rice and leave to soak for at least 1 hour, then drain. Soak the barberries in a bowl of water for 5 minutes, then drain.
8. Bring a large saucepan of water to the boil over high heat. Add the rice and remaining salt, bring to the boil and cook for 10–15 minutes, until the rice is just soft, but still has some bite (about 80 per cent cooked). Drain.
9. Wipe the pan clean, add 1 cup (250 ml) of the oil and place over low heat. Gently place the flatbread on top of the oil and scatter the crushed walnuts over the bread. Add the rice in an even layer, then cover with a lid and cook for 15 minutes or until the bread is golden and crisp (you’ll have to poke through the rice to check). Remove from the heat.
10. Heat the remaining oil in a frying pan over high heat. Add the pistachios and cook for 10 seconds, then add the drained barberries and cook for 30 seconds. Do not leave for longer than 1 minute, otherwise they will burn. Remove from the heat, add the sugar and stir to combine.
11. Place the sweetened pistachios and barberries in a large bowl and add 2 cups (370 g) of the cooked rice. Stir through the saffron liquid until well combined and the rice is golden yellow.
12. Transfer the remaining rice to a serving plate and pile most of the saffron rice on top. Position the crispy bread on top of the saffron rice, then finish with the remaining saffron rice.

 

Images and text from Salamati by Hamed Allahyari with Dani Valent, photography by Armelle Habib. Murdoch Books (RRP $45.00)

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

"Fesenjun's lavishness suggests it originated in the royal kitchens of the Persian Empire, and even today fesenjun is a labour-intensive and expensive meal for most people, so it's usually only made in restaurants and for special occasions, such as weddings.

My version is a simplified interpretation of this dish, but it's just as delicious. Walnuts are such an important part of this dish so they must be of the highest quality."