Fesenjan~Persian Chicken Walnut Pomegranate Stew

Fesenjan is a traditional Persian stew that I love ordering at restaurants, and it’s actually really simple to make at home. While you could eat it any time of the year, I thought it’d be such a festive alternate meal during the winter, holidays, with its beautiful bright colors, warm seasonings and rustic vegetables..

By no means this recipe is authentic, but I was intrigued by the use of pomegranate molasses and walnut in a savory stew. The combination is exquisite, I added a few extra spices to keep it with the holiday theme however I don’t think spices are added in the authentic Persian Fesnjan. It’s normally made with chicken or lamb, chickpeas and vegetables are an excellent alternative if you want this recipe vegetarian. We enjoy the combination of a little chicken along with chickpeas and veggies.

Finish everything off with the festive toppings – juicy pomegranate arils, fresh herbs, an extra drizzle or two of pomegranate molasses, and those reserved toasted walnuts for some crunch. Best served with Persian style saffron rice.

Persian Walnut Pomegranate Stew~Fesenjan SERVES 6

Ingredients

• 2 cups walnuts
• 1 pounds skinless bone-in chicken breast or thighs
• 1 can chickpeas ( drained, rinsed
• 2 large onions, sliced or diced
• 1 cup diced sweet potato
• 1 cup diced pumpkin any variety
• 4 cloves garlic, rough chopped
• 2 tablespoons extra virgin olive oil
• ½ teaspoon turmeric
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground fresh black pepper
• 1- 3″ long piece of fresh orange peel, use a veggie peeler to peel of the skin of a fresh orange.
• 2 cups veggie or chicken stock
• 1/4 cup pomegranate molasses or syrup (or make your own- see notes)
• 1 ½ teaspoon kosher salt
• 2 tablespoons olive oil
• serve with saffron infused rice
• Garnish with chopped Italian parsley, pomegranate arils and toasted walnuts

Instructions

1. Heat a large sauce pan over medium-low heat and toast the walnuts, stirring every couple minutes, until golden. Set  on a plate to cool. Then place in a food processor and pulse until finely ground.
2. Slice the onions and chop the garlic. Prep the veggies, chop the chicken ( if using)  into 1 inch pieces and season with kosher salt and pepper. Drain and rinse chickpeas if using. Set aside.
3. In the same sauce pan add a little olive oil and sear the chicken until golden. Set aside. In the same pan, heat the remaining oil, add onions and cook until soft, golden about 5-6 minutes. Add garlic, cook for 3-4 more minutes. When onion garlic mixture has softened, add the ground spices-turmeric, cumin, nutmeg, cinnamon and orange peel, and toast for 1-2 more minutes.
4. Add the vegetables chicken and toss in the spices, scraping up any browned bits. Add pomegranate molasses, and 1½ teaspoons kosher salt, ground walnuts and mix well. Now add the broth or stock and bring it to a boil.
5. Cover and reduce heat to low. Simmer 35-40 minutes, covered, stirring every 15 mins.
6.  Uncover, add chickpeas, and continue simmering until the stew has thickened, veggies are cooked and the sauce and reduced, simmer for 5 more minutes, stirring.
7. Garnish with fresh pomegranate arils and fresh parsley.
8. Serve with saffron-infused rice, quinoa, or regular rice.