Khoresh-e Fesenjān (Persian walnut and pomegranate stew)

Name: Khoresh-e Fesenjān (Persian walnut and pomegranate stew)
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Cuisine: Asian, Middle Eastern
Ingredients: 1/4 cup sunflower oil; 2 Onions chopped thin; 500 grams Ground lam; 200 grams Walnuts; Pomegranate molasses to taste; Date syrup to taste; 1 tbs Turmeric; Salt to taste; Black pepper to taste; Advieh goosht (optional); 2 tbs turmeric; 1 tsp black pepper; 1 tsp cardemom; 2 tsp cinnamon; 1 tsp ground ginger; 3 tsp ground cumin; 1 tsp ground cloves; 1 tsp ground bay leaf; 1 tsp coriander powder; 1 tsp chili powder; 1 tsp paprika powder; 1 tsp garlic powder

13 steps

Prep:1hCook:3h

Fesenjan, a classic Persian delicacy, boasts a delectable blend of sweet and sour flavors. This iconic stew can be prepared using various types of meat like chicken, duck, goose, lamb, or beef, all simmered in a sumptuous mixture of roasted ground walnuts and pomegranate molasses. Served gracefully atop a bed of rice, Fesenjan has its origins in Northern Iran, where pomegranate trees thrive along the Caspian Sea. These fruits are said to have their roots in this region, symbolizing immortality and fertility within Persian culture. This delectable dish often takes center stage during the ancient Persian festival known as Shab-e Yalda, celebrated on the longest and darkest night of the year, the winter solstice. Fesenjan's exquisite flavors have traversed all corners of Iran, with slight regional variations in its preparation. In my own family, it was my grandmother who introduced me to this culinary gem. One of her cherished versions featured delicate meatballs, leaning towards the sweeter side, a delightful variation I cherished and enjoyed immensely.

Updated at: Fri, 12 Apr 2024 16:07:49 GMT

Ingredients

5 servings

¼ cupsunflower oil

2onions

chopped thin

500 gramsGround lam

1 Tbsturmeric

Advieh goosht

optional

Advieh goosht

2 Tbsturmeric

1 tspblack pepper

1 tspcardamom

2 tspcinnamon

1 tspground ginger

3 tspground cumin

1 tspground cloves

1 tspground bay leaf

1 tspcoriander powder

1 tspchili powder

1 tsppaprika powder

1 tspgarlic powder

Instructions

Step 1

Wash, peel, and finely chop (or grate) one of your onions. I prefer using my food processor for this.

Step 2

Add the grated onion and 2 tbs of advieh-e goosht to your ground meat, mix it well, and allow it to sit for about half an hour in the fridge.

Step 3

After half an hour, take walnut-sized portions of the meat mixture and roll them into balls using the palms of your hands.

Step 4

Heat 2 tbs of oil in a pan over medium heat and fry the meatballs until browned, you don't want it cooked all the way. Approximately cooked for 70/80% as later it will be added to your stew and can cook fully. Set aside.

Step 5

Lightly toast the walnuts shortly in a pre-heated oven or in a skillet. Be careful not to burn them!

Step 6

Finely grind the walnuts in a food processor until it turns to a paste.

Step 7

Sautee the onion in 3 tbs of oil until translucent and then add the turmeric, salt, and black pepper.

Step 8

Add the walnut paste to your sauteed onion and cook for about 5 to 7 minutes over medium heat. Make sure you stir the walnut and onion to make sure it is evenly cooked.

Step 9

Add 3 cups of cold water to the onion-walnut mixture, stir it, cover the pot, and bring the mixture to a boil. Once boiling switch to low heat and allow it to simmer for at least half an hour. You will notice that your mixture will thicken over time and become slightly clumpy. Add 1 cup of cold water and allow it to simmer for at least another half an hour. Repeat this process one more time.

Step 10

Add your pomegranate molasses and date syrup. Not all pomegranate molasses are alike, they range from very sweet to very sour. Therefore it is best to taste it before adding it to your stew to assess its sourness, the same goes for the sweetness of your date syrup. I start with 6 tbs of pomegranate molasses and 3 tbs of date syrup. Mix it well, taste it to see whether it has reached your desired flavour and if necessary add more.

Step 11

Once you have reached the desired flavour, cover the pot and let it simmer for at least 20 minutes on low-heat.

Step 12

Add your meatballs together with the gravy to your pot, cover your pot, and let it cook on low heat for at least half an hour. After half an hour you can leave the pot uncovered for about 10 minutes on low heat for a thicker sauce. My grandmother taught me that the hallmark of a good fesenjān was a visible layer of oil on top that is generally released from the walnuts.

Step 13

You can serve your fesenjān with some pomegranate seeds sprinkled on top as garnish and serve it over Persian rice.