World Flavors Cookbook

Khoresht Fesenjan

A luxurious, rich, and sweet-and-sour stew made with ground walnuts and pomegranate molasses, usually featuring chicken or duck.

Cuisine: Iran

Ingredients

• 1.5 cups walnuts, finely ground
• 1/2 cup pomegranate molasses
• 800g chicken thighs, bone-in
• 1 large onion, grated
• 1/4 cup sugar (optional, to balance tartness)
• 1/2 tsp cinnamon, pinch of saffron
• 2 cups water

Instructions

1. Toast ground walnuts in a dry pot until they smell nutty. Add water and simmer for 30 minutes until oil is released.
2. Brown chicken pieces with onion in a separate pan. Add to the walnut pot.
3. Stir in pomegranate molasses and spices. Simmer for 1-1.5 hours on very low heat.
4. The stew should be dark chocolate in color and have a thick, oily consistency.
5. Serve with steamed saffron rice.