This is one of my favorite stews. It resembles a Mexican mole, but it’s sweet and sour in taste. Fesenjan comes from the Caspian region (Northern part) of Iran and is thousands of years old. The richness as well as the deep color is the result of exquisite ingredients such as pomegranate juice and pomegranate molasses. Fesenjan is traditionally served with rice. To make a vegetarian version simply omit the chicken. You may substitute mushrooms, tofu, or sliced potatoes. My mother sometimes adds dried apricots to her vegetarian Fesenjoon to sweeten the dish.
A key ingredient in this recipe, walnuts are rich in minerals and plant based protein. They are a rich source of omega-3 fatty acids as well as vitamin E and the B-complex vitamins, including folate.
I have used pistachios and almonds instead of walnuts in this recipe. Feel free to experiment with different nuts – the results are spectacular!
Ingredients:
- 2 cups ground walnuts
- 1 cup water
- 3 tablespoons olive oil
- 2 teaspoons ground turmeric
- l large onion, chopped
- 1 pound pasture raised chicken, cubed
- 2 quarts pomegranate juice
- 2 tablespoons pomegranate paste (optional)
- 6 ounces tomato paste
- Saffron mixture (ground saffron mixed with 3 ice cubes, melted)
- Salt and pepper to taste
Directions:
1. Roast ground walnuts in a dry pan. Add 1 cup water. Cook on the stovetop until the color has turned golden brown.
2. Add oil to a large pot. Add turmeric and chopped onions and cook until the onions are soft and translucent.
3. Add the cubed chicken breast, the walnut mixture, salt and pepper. Cook until the chicken is well done (about 10 minutes).
4. Add pomegranate juice (may substitute cherry juice), tomato paste and pomegranate molasses and bring to a boil. Add the saffron mixture.
5. Continue to simmer until the stew has significantly reduced in volume (about 1 to 2 hours).
Serve with rice or quinoa.