Hamed's fesenjun (walnut and pomegranate chicken stew)

Fesenjun is a traditional Persian dish that features a walnut paste, pomegranate molasses and spices. The sauce develops complex flavours, nuttiness from the walnuts, sweet and tangy flavours from the pomegranate molasses which are complemented by the nutmeg and turmeric. Serve this with a scattering of pomegranate arils, parsley and golden saffron rice.

Fesenjun (walnut and pomegranate chicken stew) Credit: Kitti Gould

• serves

  6

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Easy

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Ingredients

• 400 g walnuts
• ½ cup (125 ml) olive oil
• 2 brown onions, finely chopped
• 2 tsp ground turmeric
• 2 tsp freshly ground black pepper
• 1.5 kg 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
• pomegranate arils, to serve
• small bunch flat-leaf parsley, roughly chopped
• saffron rice, to serve

Saffron liquid

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

Instructions

1. Place the walnuts into the bowl of a food processor and process on high speed. Over 3-5 minutes, gradually pour in 1 cup of water, or until a thick paste forms. Set aside.
2. Heat the olive oil in a large saucepan over high heat. Add the onion and cook for 2 minutes, until golden brown. Add the turmeric and black pepper and cook for a further minute, then add the chicken cook, turning, for 2 minutes, or until browned.
3. Add the salt, nutmeg and enough boiling water to just cover the chicken. Reduce the heat to low, cover and simmer for 25 minutes, or until the chicken is cooked through.
4. Meanwhile, in a mortar and pestle, grind the saffron and sugar, then transfer to a heatproof bowl. Cover with the boiling water, stir and set aside for five minutes for the colour to transfer to the water.
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 a further 5 minutes. Add the saffron liquid and sugar and stir until well combined.
6. Transfer the fesenjun to a serving dish. Sprinkle over pomegranate arils and parsley. Serve with saffron rice.

 

Photography by Kitti Gould.

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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.

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