Fesenjoon - Pomegranate Walnut & Chicken Stew
1 large onion, peeled, finely chopped
2 cups shelled walnuts, finely chopped
1 cup pomegranate molasses, plus more if needed
1/4 cup sugar, plus more if needed
1/4 teaspoon turmeric
Dash of cinnamon
Vegetable oil
Salt and pepper to taste
Water
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You may chop the walnuts as finely as possible or pulse them a few times in a food processor.
In a small pan add two tablespoons of oil and saute walnuts until lightly toasted for a minute or two over medium heat, stirring frequently.
Add the pomegranate molasses and 2 cups of water, mix well, cover the pan with lid slightly ajar and simmer for 30- 40 minutes on low heat.
In a large heavy pot, saute the onions in 2 tablespoons of oil over medium heat until golden brown, add turmeric and stir well.
Place the chicken pieces into the pot and cook until golden brown on all sides, add salt, pepper and a small dash of cinnamon. I usually add 1/2 teaspoon of salt in the beginning which later on can be adjusted and a dash of pepper. This is not a hot dish.
Pour the pomegranate walnut mixture into the pot, mix well, add additional water if needed, chicken pieces need to be covered in liquid, bring back to a boil. Then lower the heat, cover and simmer for two hours. The slow cooked chicken, walnuts and pomegranate sauce will be rich and creamy.
Add 1 tablespoon of sugar at a time, mix it well without shredding the chicken. Taste and add more sugar if you like it more sweet. Khoresh fesenjoon is a well-balanced, sweet and sour (malas) dish. I, personally, like it more on the sour side. But that's just me. The majority of people that I know like it more sweet than sour.
If fesenjoon is too watery and not of a thick consistency leave the cover a little ajar, to let the steam and moisture out and simmer more until it thickens. Fesenjoon should not be watery.
Serve hot with aromatic basmati rice. If there are any leftovers, freeze them! Leftovers taste good too.
Enjoy!
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