Fesenjan -Persian Stew with Walnuts and Pomegranate

Name: Fesenjan -Persian Stew with Walnuts and Pomegranate
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 2 cups walnuts; 1-1 ½ pounds chicken thighs ( boneless, skinless) or see notes for vegan options; generous pinch salt and pepper; 2 tablespoon olive oil plus 1 T butter (divided); 3 cups yellow onion, diced ( 1 1/2 onions); 4 cloves garlic, rough chopped; 1 teaspoon turmeric; 1 teaspoon cumin; 1 cinnamon stick (optional); ½ teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon ground black pepper; orange zest- 3 large strips (½-inch x 2-inch slices -see photos!) use a veggie peeler; 2 cups chicken stock or broth ( or sub veggie); 1/4 cup pomegranate molasses or syrup (or make your own- see notes); 2 tablespoons honey or maple syrup; 1 ½ teaspoon salt; 1 can chickpeas ( drained, rinsed) optional, see notes; serve with saffron infused rice or Tah Dig ( Persian Rice); Garnish- chopped Italian parsley and pomegranate seeds

Instructions

Prep:15minCook:1h 15min

A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken and chickpeas. Earthy, rich and tangy, this is bursting with Middle Eastern Flavor!

Updated at: Mon, 08 May 2023 03:35:23 GMT