Authentic Persian Fesenjan Recipe

Dive into the world of Persian cuisine with this authentic Fesenjan recipe, a beloved dish known for its exquisite blend of flavors. This Persian stew combines tender chicken, earthy walnuts, and tangy pomegranate molasses, creating a symphony of tastes that has been cherished for centuries. Fesenjan, or Fesenjoon, is a staple in Iranian households, often reserved for special occasions and festive gatherings. While it requires patience, the resulting rich and aromatic dish is a testament to the intricate flavors of traditional Iranian cooking.

Ingredients

Serves 4-6 people

Instructions

Step 1: Prepare the chicken – Clean the chicken pieces by removing any excess skin. Rinse them under cold water and pat dry. Season with salt, black pepper, and any additional preferred spices. Let them marinate while you prepare the other ingredients.

Step 2: Sauté the onion – Finely chop the onion and sauté it in a small amount of vegetable oil over medium heat until it becomes translucent and fragrant. This forms the aromatic base of the Persian Fesenjan dish.

Step 3: Add turmeric and walnuts – Sprinkle turmeric into the onion mixture and stir until absorbed. Meanwhile, grind the walnuts to a fine powder and add them to the pot, stirring for about a minute. Be cautious as over-toasting can result in bitterness.

Step 4: Add water – Carefully pour 6-7 cups of water into the pot, cover it, and allow the walnut mixture to reach a gentle boil. This begins the process of releasing the rich oils from the walnuts.

Step 5: Simmer the walnuts – Keep the mixture at a low simmer for 2-3 hours, allowing the walnuts to release their oils. The patience here is essential for achieving the authentic texture and flavor of a true Persian Fesenjan.

Step 6: Incorporate pomegranate molasses – Mix in the pomegranate molasses for a tangy depth. Adjust the quantity based on your preference for sweetness or tartness. Optionally, a tablespoon of tomato paste can be added for a richer color.

Step 7: Fry the chicken – While the stew simmers, take the marinated chicken from the fridge and fry in a generous amount of oil until golden brown. This adds a pleasant texture and ensures that the chicken retains its juiciness.

Step 8: Combine chicken and saffron – Add the fried chicken and brewed saffron to the stew, allowing it to absorb the flavorful broth. Adjust the seasoning with more sugar if a sweeter profile is desired.

Step 9: Let the stew mature – Allow the Persian Fesenjan to simmer gently for another hour so the flavors meld and the stew thickens to the right consistency. The slow cooking is key to unlocking the full potential of this dish.

Step 10: Serve the Fesenjan – Once the stew is rich and oil seeps to the surface, serve it with a side of steamed rice. Remember, Fesenjan should be served thick and hearty, making it the centerpiece of any dining experience.

Pro Tips

For the perfect Persian Fesenjan, use high-quality walnuts that exude oil easily; they should feel slightly greasy when pressed. When choosing pomegranate molasses, select one that fits your desired balance of sweet and sour. If available, cook the stew with a few small pieces of ice to help the walnuts release more oil, enhancing the dish’s richness. Lastly, consider letting the stew rest for a day; like many stews, it tastes more profound as the flavors develop.

Frequently Asked Questions