Khoresht-e Fesenjan (Chicken and Walnut Stew)

Chicken and Walnut Stew (Khoresht-e Fesenjan)

Chicken and Walnut Stew (Khoresht-e Fesenjan)

Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew.Todd Coleman

Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic Iranian stew.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Khoresht-e Fesenjan (Chicken and Walnut Stew)
Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew.
Yield: serves 6-8

Ingredients

  • 14 cup canola oil
  • 2 lb. boneless, skinless chicken thighs, cut into 2 1/2″ pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1 12 tbsp. ground turmeric
  • 1 large onion, thinly sliced
  • 2 cups finely chopped spinach
  • 1 12 lb. walnuts
  • 2 cups pomegranate molasses
  • 14 cup sugar
  • Sliced red onion, to garnish

Instructions

  1. Heat oil in a 12″ skillet over medium-high heat. Working in batches, season chicken with salt and pepper, and add to skillet; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside. Add turmeric and onion; cook until soft, about 10 minutes. Add spinach; cook until wilted, about 1 minute. Remove from heat, and set aside.
  2. Meanwhile, process walnuts in a food processor into a very fine paste, about 2 minutes. Transfer to a 6-qt. Dutch oven, and heat over medium-low heat; cook until fragrant, about 15 minutes. Stir in 8 cups water, and bring to a simmer over medium heat; cook, skimming any oil that floats to the surface, until light brown and thickened, about 2 hours. Add molasses and sugar; cook until thickened once more, about 25 minutes. Add reserved chicken and onion-spinach mixture; cook until chicken is cooked through, about 30 minutes. Garnish with onions.