Khoresh-e-Fesenjoon (Persain Walnut And Pomegranate Stew)

Fesenjoon or Khoresh Fesenjan is an authentic Persian walnut pomegranate stew. This food is one of the most famous Persian foods. Today’s food can have different tastes, sweet, sour, or a mixture of them. This flexible food can be cooked with chicken or meatball, and if you are a fan of vegetarian foods, use other alternatives. Fesenjoon ingredients are mainly walnut and pomegranate molasses (paste). Fesenjoon is an exceptional food in my paternal family, and all the family members gather to eat this lovely food. Fesenjan in Iran is served with rice. I suggest you to make Tahdig with your rice and pour Fesenjoon stew on it when eating.

Fesenjan ingredient

Let’s learn a couple of tips about some of the Fesenjān ingredients like walnut and pomegranate molasses.

Walnut

Walnut is in the family of nuts. it is full of nutrition, and some researches say that eating 1-2 walnut per day can be very beneficial for your body and mind. 

Pomegranate molasses (paste)

Pomegranate molasses is a concentrated syrup of pomegranate juice. It is used in Persian foods like Shami kebab, Joojeh Torsh, kebab Torsh (meat with pomegranate and walnut taste), or some chicken recipes. According to discoversecretgardens.com, “Pomegranate juice contains antioxidants and B vitamins that provide various health benefits. Pomegranate molasses contains antioxidants, mainly vitamin C, that is beneficial to your immune system. When you digest food, a process called oxidation takes place wherein molecules called free radicals are formed.”

Fesenjoon recipe

Cooking Fesenjoon stew has two steps. The first one is making Fesenjan sauce, and the second one is making meat or chicken and then adding it to the sauce.

Fesenjoon sauce recipe

First, we need to finely grind 250 gr walnut in a food processor (do not make it like walnut butter, the nuts should be a little crunchy). Then pour the ground walnut into a pan, and toast them without oil for about 10 minutes on medium heat while stirring frequently.

After toasting the walnut:

1. Pour 4 cups of boiling water into it.
2. Cover the pan and let them cook for at least 90 minutes on low heat (if you have more time, let it cook more. it will be more delicious).
3. Add 1 cup of pomegranate molasses, cover the pan, and let them cook for 20 minutes.

Our Fesenjan sauce is ready. Now it is time to add chicken or meatball. For making chicken or meatball follow their instructions below.

Chicken Fesenjan

1. While the sauce is cooking, chop one medium-sized onion into small pieces. Saute onion pieces with four tablespoons of vegetable oil.
2. When the onion pieces turn golden, place 500 gr boneless chicken or 1 kg chicken with bone on them. It is your choice to use which part of the chicken, but using parts with fewer bones is easier to eat with stew.
3. Add ½ tablespoon turmeric, one tablespoon salt, ½ tablespoon black pepper, and three tablespoons of bloomed saffron to the chicken. Saute both sides of the chicken till making them golden-brown.
4. Add 1/2 cup of water to the chicken, cover the pan and let them cook for about 45 minutes on low heat.
5. After cooking the chicken, place them in the Fesenjan sauce, and let them cook for 30 minutes together with lid on low heat.
6. After 30 minutes, taste the stew. If you prefer sour stew, add more pomegranate molasses, and if you like sweet one, add sugar to Fesenjoon. Our delicious chicken Fesenjoon is ready. Enjoy it!

Fesenjan recipe with meatballs

1. While the sauce is cooking, grate one medium-sized onion or chop it into tiny pieces. Discard the onion juice, and mix the onion with 500 gr ground meat.
2. Add ½ tablespoon black pepper, one tablespoon salt, and ½ tablespoon turmeric to the meat and onion mixture and stir well. Then make small meatballs with the meat.
3. Heat a pan, and add four tablespoons of vegetable oil. Saute all sides of meatballs till making them brown.
4. Now our meatballs are ready .Add them to the Fesenjoon sauce, cover the pan, and let them cook for 30 minutes on low heat.
5. Then taste the stew, and if you prefer sour Fesenjoon, add more pomegranate molasses. If you like it sweet, add sugar to the stew. The fantastic meatball Fesenjoon is ready. Bon appetit!

Notes for Fesenjoon

• Add two ice cubes at last in Fesenjoon. This shock will release the walnut oil, and make our food tastier.
• In north of Iran, people use duck instead of chicken. 
• You can buy pomegranate molasses from Persian or middle eastern markets.
• The stew should not be too watery or too thick. If it is watery, heat it without a lid as much as you want.
• You can freeze Fesenjoon stew, and for reheating, add half a cup of water, and put it on low heat.
• Garnish it with pomegranate seeds

How to serve Fesenjoon?

Serve it hot with steamed rice. Never lose Tahdig with Fesenjoon. Pour stew on the rice and Tahdig and serve it. Enjoy your meal!

Did you make this recipe?

• Please let me know how it was by leaving a comment!
• You can ask me questions about Fesenjoun in the comments. I will answer your questions as soon as possible.
• I would love to see your Khoresht Fesenjan! Please tag me with @cookingcounty on Facebook or Instagram and make me happy!