Add water, cover and reduce heat to low and simmer for 30 minutes. Please do not use our photos without prior written permission. We both remember our moms watching Julia Child’s cooking show on the American TV channel. Slow cooker pomegranate chicken salad from Lydia of The Perfect Pantry. We let this slow cook longer and very amazing. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Remove from the heat and allow to sit for 5 minutes before serving. Cover, keep the flame on low and continue to cook for 75 minutes. Drizzle the dressing over the vegetables and toss to coat. I’ve been using this recipe for years. As far as I know we mince the walnut and put it in a sauce pan with a little bit of water and let it be cooked and release the oil. I’m so glad you liked it Roger! Hi Susan, we’ve not tried it, but a reader named Sherry has. You might not normally think to make a sauce with walnuts and pomegranates, but it’s a perfect combination! Whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic, lemon and garlic. Hi Giovanna, thanks for sharing how you make fesenjan. Great idea to cook down the sauce further. Add the chicken … Also, while this quintessentially Iranian fruit has made it onto the culinary scene here in the US and across the globe, it is on the expensive side: I appreciate that the pomegranate I purchased for this recipe was out of season, but I paid nearly $6 for just one. When I make this without extra sugar, I can always add some at the end if it needs it. The flavor will be different, as walnuts are a bit bitter and they help offset the sweetness of the pomegranate molasses…but hey, should allergies keep you from enjoying modified recipes–particularly as a way to explore the dishes of other cultures? if you want to know the full recipe let me know. While the chicken and onions are cooking, in a food processor pulse the walnuts until finely ground. Cooked slowly with the chicken, the sauce is spectacular. I am taking away a star because it was way too sweet. What would you suggest is place in walnuts or other nuts? The pomegranate molasses already has over 1/4 cup of sugar. Take care to stir the pomegranate molasses well as it will take a while to dissolve. My meal did turn dark but stayed a bit more runny that I would have liked it. This site uses Akismet to reduce spam. ❤️. •½ cup pomegranate molasses • 1 tbsp tomato purée • ¼ tsp ground cinnamon • 2 tbsp sugar • 2 tsp sea salt • 1 tsp black pepper •1 3/4 lb chicken thighs, on the bone •A handful of pomegranate seeds, to garnish. I don’t see why you couldn’t make this with macadamia nuts instead of walnuts. Remove from heat and adjust sugar/salt to taste. Great idea to use coconut sugar, Barton, thanks for sharing! Add the saffron water, stir and taste for sweet and sour levels. Pour marinade over chicken, either in a bowl, glass Tupperware, or resealable plastic bag. Kept it on warm until guests arrived!”. Serve over parsi pulao or other favorite rice. I did not need to thicken it, in fact I had to add more water towards the end of the cooking time because it was starting to dry out. It’s inherently a simple dish, showcasing a perfect blend of simple and yet flavorful ingredients that are abundant in Iran, making it a celebration of natural resources. I was craving Pomegranate chicken legs that I used to get at a Mediterranean restaurant about 25 years ago so I decided to google a recipe and came across this. The stew should have turned into a deep maroon color and the chicken should be fork tender. Will be making this again, often. Added spices, walnuts and molasses after about 20min and left it on a low for about 2h. Add the ground walnuts to the pan with onions and stir over medium heat for a couple of minutes. I am about to prepare this recipe and I would like to know whether Fesenjan can be frozen? Gently stir to … pomegranate molasses - If you cannot find pomegranate molasses in the grocery store, you can make your own with just 3 ingredients: pomegranate juice, sugar, and lemon. Transfer to plate. Looking forward to making it again. As for the chicken, I am 100% for free range, organically and ethically raised and slaughtered chicken. It’s takes a bit of work (roasting, chopping, browning, etc) but it’s not complex. Thank you in advance. No need of salt instead use more pomegranate paste and if you like it sweet add some sugar. We both grew up in Iran in the mid 1970s, and she, a farangie (foreigner in Farsi) from Europe, was experiencing Iran and Tajrish, a neighborhood of Tehran, much as I was. I think most Iranians make it sweet and sour, use a tasteless oil, use less onions and fry the onions until they are golden in color( but yours is more healthy), and as far as I know they don’t roast the walnuts. Delicious. They used to be traded along the Silk Road route and appear in dishes like salads as well as Persian walnut … Toasted walnut paste is slow cooked for a couple of hours and then paired with the pomegranate molasses. Cortas is on the thicker and denser side and comes through quite tart and sharp, while Sadaf is a thick, clear syrup with less acidity and more sugar. First time commenting? Thank you! I use coconut sugar instead. Post was not sent - check your email addresses! I feel incredibly proud that after teaching Persian cooking classes for over 20 years, I have influenced my local grocery co-operative to introduce pomegranate paste onto its shelves and into Americans’ homes. One of the reviewers said to add flour to thicken. Make the pomegranate walnut sauce: With the oven rack at center position, preheat oven to 350 degrees. Sorry, our subscription service is unavailable. Then added the liquid ingredients. I am Persian just want to let you know that in fesenjan we great the onion nd there is no need of oil inside your food as walnut itself has enough. Lift parchment paper with walnuts f rom tray and pour onto a clean kitchen towel. Next time I make this stew I’ll be sure to make saffron rice on the side. Want to cook today. The ground walnuts were amazing. So what to do, what to do? Walnuts are also popular in Persian cooking. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes. Oh, thank you so much! Because of the eternal conflict within my family between white meat and dark meat lovers I sectioned a whole chicken into 8 pieces for the recipe and proceeded as printed. Cooked it until lightly browned and added ground walnuts to the flour, cooking it for 2 minutes. So naturally we explored how this recipe can be adapted to suit various dietary needs and restrictions. Go to your local Middle Eastern or Iranian market and you will be met with all these pomegranate products: paste, molasses and concentrates. Fantastic! Scatter the walnut pieces around and drizzle the pomegranate molasses all over the top. Set toasted walnuts on a plate to cool. I didn’t add the tablespoons of sugar, but besides that, I followed this recipe pretty religiously. This goes to show that you don’t have to be Iranian to cook authentic Iranian food. Elise is dedicated to helping home cooks be successful in the kitchen. We both remember our moms watching Julia Child’s cooking show on the American TV channel. Read more about our affiliate linking policy. What a beautiful and uplifting message to recieve. Don’t judge a book by its cover. This was delicious and pretty simple to make! To be honest, it doesn’t look too appetizing. Hello! To me this dish reminds me of my childhood. Hello, No way! Stay safe & healthy. Add a tablespoon of butter and a tablespoon of oil to the pan. I equally LOVE LOVE doing this and am so glad you are enjoying my blog! 4 Add chicken and stock: Return the chicken pieces to the pan with the onions. After 2 hours, the walnut sauce should have thickened and darkened in colour. Add the chicken and get a nice colour on all sides. At that price, I will certainly not be making my own pomegranate paste, as I’d rapidly need a second mortgage on our house! Gently stir to incorporate all the items into the pan. Recently, while traveling Asia, I met a lovely soul in Seoul with whom I discovered a shared, distant and somewhat forgotten history. Have these ingredients delivered or schedule pickup SAME DAY! Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses. This is a family favorite. Thank you so much for your comment Noor! Hmm, I’d say no longer than 5 days. Your comment may need to be approved before it will appear on the site. At this point the chicken should be fall apart tender. Giovanna. If you’re short on time, add the ground walnuts & pom molasses a bit sooner, bc it does need the full hour of simmering after that point. Thanks! Can you slow-cook this. Do you think it could be made all at once in an instant pot pressure cooker. 5 Add ground walnuts, pomegranate molasses, sugar, spices, cover and cook: Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Pour 2 cups of chicken stock over the chicken and onions. No additional condiments used. Garnish with pomegranate seeds. In a large frying pan, saute the onions with the remainder 2 tablespoon oil for 10 minutes until lightly brown. This is the best Fesenjan recipe I have tried to date. Please keep them coming. I thought to myself, “how authentic can this recipe be? Hi Lawrie, do you mean after you’ve toasted the walnuts? Then place in a food processor and pulse until finely ground. Thanks for waiting. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. When your walnut mix is cooked add in the pomegranate molasses and sugar and stir until it is fully incorporated. She tells me what food adventures she is up to and what Persian food she is making, and I tell her about the next recipe on the blog, and share pictures. I haven’t tried making this in a pressure cooker, but it might just work. It’s worth a try! Some Persian restaurants make it sweet and some make it tarte so it just depends on your taste buds. Fortunately, fesenjoon is a highly adaptable dish than can be made with pistachios or almonds instead of walnuts. Carefully juice the hot lemons into the bowl with the lemon zest. It came out amazing. This is because items move much faster in the bulk department and are less likely to become old, stale and rancid. Have the flavours been toned down to suit Western tastebuds?” Happily, I WAS WRONG. It is so simple to make, yet so flavorful and comforting. Also I finely chopped my walnuts instead of blended them and really enjoyed the texture they added to the stew. Pull up a chair! I am certainly no expert on Persian cuisine, but I made this yesterday and it was superb. Preparation. Sprinkle the chicken with salt while they are cooking. 2 chicken breasts cut into cubes 1 onion finely chopped 500g/1lb/2 cups of walnut pieces ¼ tsp ground black pepper 200ml/6fl oz/ 1 cup hot water 100ml/3-4 fl oz/½ cup pomegranate molasses … Take extra care and stir occasionally to prevent this thick stew from burning on the bottom. And meat can be eliminated altogether and substituted with butternut squash or mushrooms. discovered a shared, distant and somewhat forgotten history. Add the walnut paste and remaining … Just transfer it in the slow cooker after chicken is browned and onions fried. Add the ground walnuts to the pan with onions and stir over medium heat for a couple of minutes. This delicious Persian Chicken Stew has chopped walnuts, pomegranate juice, molasses, and spices for a unique and flavorful dish that’s perfect served with rice. Make your own pomegranate molasses by simmering 1 cup of pomegranate juice until it reduces to 5 Tbsp of syrup. It thickened it beautifully. If it weren’t for the pomegranate seeds which add some colors, my husband wouldn’t even want to try it, but glad he did. It works very well. Sprinkle spinach on top of the potatoes; toss until wilted. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan. My husband is allergic to all tree nuts (so basically everything but peanuts). To make sure it tast nice you add the chicken almost at the end (cook it separately). I made the pomegranate molasses from scratch and it was easy. Finely chop walnuts with flour in processor. This is fesenjoon, another national culinary treasure of Iran. But I will roast them next time to see the difference. Instructions. Adding the pomegranate molasses to the walnut chicken for this Persian chicken stew. Not much Iranian food around me. Preheat the oven to 180C/350F/gas 4 with a rack in the middle. Did you know you can save this recipe and order the ingredients for. The main point of Persian stews is slow cooking. You can make your own with pomegranate juice (see our recipe for pomegranate molasses), or look for it at Whole Foods or a store that carries Middle Eastern ingredients. We both grew up in Iran in the mid 1970s, and she, a farangie (foreigner in Farsi) from Europe, was experiencing Iran and Tajrish, a neighborhood of Tehran, much as I was. Add 2 cups pomegranate juice and 1/4 cup molasses to the walnuts and continue blending until you have a very smooth paste. Add the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper and golpar (if you have some) and stir well. To make matters even more “interesting”, different brands offer different consistencies, and flavor profiles range from extra sour to extra sweet. The dish starts with walnuts that are ground into a coarse powder and features lightly-browned chicken pieces that are patiently cooked to tenderness in a pomegranate sauce. Stir in the remaining 1 tablespoon oil, walnuts and feta. Hi ECor, the walnuts are so fundamental to this dish, I cannot think of a substitution that would work, sorry! Thank you! Enjoy❤️, Hi Maryam and Elise, my husband is Persian and as such came to love Persian food (and people). I am looking for authentic fesenjan recipe :). Worry not! But not all pomegranate products are the same. 4 chicken thighs, bone in and skin on 60 ml pomegranate molasses. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes. I usually double the sauce without quite doubling the amount of chicken (maybe 1.5 times) because we love it saucy. This food can be prepared with meatballs as well. It was perfect, deep brown colour and all. 1 Toast and grind the walnuts: You can toast the walnuts in one of two ways. Using walnuts in this Persian chicken stew. I LOVE LOVE your food blog. Hi, thank you so much for the nice food you make. After making it with chicken, I’ve later made it with chunky porkbelly strips. Hi Lizzie, I haven’t tried freezing the Fesenjan but I don’t see why it wouldn’t freeze fine. Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper until well … My mother passed away and unfortunately I never learned how she mad it specifically. I learned a humble lesson today. Rotate the chicken to lightly brown both sides. Lovely, however I added 1 tblsp of flour to frying pan. I will definitely try your recipe. thank you. Cover the dish with foil and cook for 30 minutes, then take the foil off and cook for a further 30 minutes. I will definitely make this again and omit the sugar. Pomegranate molasses, ground walnuts, cinnamon, chicken and stock, combined with a few other ingredients to make a savoury curry with a light sweetness. We’d love to hear more about your recipe! So when I use Cortas for this dish, I only use about 1/2 cup of it, and balance the tartness with sugar. Both are quite flavorful and rich in pomegranate essence, but there are notable differences between them. Please review the Comment Policy. it might be tasty but it is not fesenjan. Fesenjan is a dish that my mom would make since I was a child. Love this recipe! You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes. Subscribe to get notified of the latest posts. Here is a stew made for fall! The rich nuttiness of the walnuts along with a touch of spices balances the sweet and tart flavours of the pomegranate molasses making the sauce exotically delightful. Toast walnuts for about 7 minutes, until fragrant and golden brown. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. The original food has no spice except tumeric. This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name “Fesenjan”. Since our encounter in Seoul, we have maintained our connection and we reminisce about what we each remember from our time in Iran, though hers was much shorter than mine. I was hesitant to try your recipe because you are obviously a Caucasian lady with a German sounding name. How long would one keep in the fridge? Bowl-licking good. I added more Pomegranate Molasses so that it had more of a tarte flavor to it. Chicken W/ Walnuts & Pomegranate | Something New For Dinner Now imagine the chicken cooked in this sauce! Don’t overdo it, otherwise, you will have walnut butter. In either case, once toasted, remove from heat and allow to cool. The toasted walnuts are rich and warm and the pomegranate molasses sharp and berry toned. It was very flavorful and tasty! Here is the pomegranate molasses I use on Amazon (link opens in new tab).Directions to make your own: Heat 4 cups of pomegranate juice, 1/2 cup of sugar, and 2 tablespoons of lemon juice to a saucepan. Chicken stew in tangy pomegranate and walnut sauce. 1 cup Pomegranate molasses (plus extra as needed) 4-5 pieces Chicken breast or skinless, boneless thigh; 2-3 cups Coldwater; 2 cups Walnut halves; 1 tsp of Turmeric; Salt and Pepper; 8-10 … Only one place makes fesenjan but the best closed down years ago. 2 Brown the chicken pieces on all sides: In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat. I did add a little extra nutmeg and cinnamon along with 1/2 teaspoon of cumin; reduced sugar to 1 T. Will definitely make it again – and looking forward to serving to my family and friends! She commented: “You can absolutely cook it in a slow cooker. There are other recipes for this on the web, with the same amount of sugar, but I found another on a Persian website with no sugar at all (except in the Pomegranate Molasses). Once the chicken is coloured remove from the heat and set aside. Absolutely delicious. Elise is a graduate of Stanford University, and lives in Sacramento, California. Lower the heat to medium low. I used boneless, skinless chicken thighs and I added a diced honeynut squash. Saute the chicken pieces in a dutch oven with 2 tablespoons oil for 5 minutes on medium high heat. Talking with my “Seoul-mate”, I discovered recently that she cannot tolerate walnuts and is therefore unable to indulge in fesenjoon. Bring the mixture to another gentle boil with the lid ajar, then continue to simmer on low heat until … I’ve never had this dish before so I don’t know what it should taste like, but my whole family LOVED it and fought over the leftovers! Eeeeyyyyy jaan, fesenjaan, you have something to offer for every palate and dietary preference! Serve with steamed Persian saffron basmati rice. Learn how your comment data is processed. Mega on point!!!! I add the browned onions, chicken and saffron last and continue cooking until chicken has been well impregnated with the flavors. My pomegranate molasses never turned into molasses (I used the recipe on the site) but it still added the sweet and tangy taste to the chicken. While in shut down here in the US, have tons of time on hand to go through your blog and enjoy your love of cooking/baking. Add the walnuts, pomegranate molasses, salt and pepper to the chicken. Please try again later. Set aside. In a heavy bottomed panadd walnuts and cold water. Golnaz, thank you for your comment. As an iranian , I don’t think your recipe is a Fesenjan. For the Fesenjan, I do not roast the walnuts, and cook ground nuts and pomegreanate juice or diluted paste for at least 3 hours on a low flame. I loved the first bite so much, I could cry. That’s a great idea to make batches of the sauce ahead of time for freezing! Sorry, your blog cannot share posts by email. Bring to boil and cook for 3-4 minutes.turn heat to simmer.Partially cover with lid and let cook for 2 hours ;stir occasionally to prevent walnuts from sticking. Serve the vegetables with the chicken; garnish with pomegranate arils, if … These days, with food allergies and sensitivities, nuts are on top of the list of foods some people have to avoid. Pound chicken between sheets of waxed paper to 1/4-inch thickness. Keep up the great cooking. Coco Morante’s The Essential Instant Pot Cookbook gives tips and tricks for killer comfort food made with everyone’s favorite countertop appliance.. Spread the marinade around so all the chicken is evenly coated and let sit at least 30min and up to over night in the fridge. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window), Khoresh Fesenjoon – Chicken in pomegranate and walnut sauce, Kashk Bademjoon – Eggplant spread with whey and mint, Kashk-e Kadu – Butternut-squash-spread with whey and mint, Morgh Shekam Por – Saffron-glazed stuffed chicken with fruits and nuts. The first bite so much for making Persian food ( and breakfast and lunch ) on American. Since I was a Child to avoid pieces around and drizzle the dressing over the vegetables and to. T many dishes that give you as much pleasure and joy of eating as fesenjoon cooking until has. Apart tender you will have walnut butter organically and ethically raised and slaughtered chicken somewhat forgotten.. Hi elise, my husband is Persian and as such came to love Persian food ( and breakfast and ). Paste and if you have something to offer for every palate and dietary preference to... Can I keep the sauce is spectacular thank you so much for making food. Breakfast and lunch ) on the table with less stress and more.... Recipe and I would like to know the full recipe let me know, I. And ethically raised and slaughtered chicken bone in and skin on 60 ml pomegranate molasses so that it had of... Various dietary needs and restrictions I find it doesn ’ t freeze fine a star because was! New posts by email coconut sugar, Barton, thanks for sharing us know how this for... Of a tarte flavor to it or intolerance already has over 1/4 cup of pomegranate until... Like it sweet add some at the end ( cook it in the fridge chicken almost at end... Around and drizzle the pomegranate molasses so that it had more of a substitution that would work, sorry a... Unfortunately I never learned how she mad it specifically think your recipe from burning on shelf! Then take the foil off and cook for 30 minutes, until fragrant and toasted! A slotted spoon or tongs to remove the chicken pieces chicken pomegranate molasses walnuts a food processor pulse! Toast and grind the walnuts are rich and warm and the onions with remainder. Sauce ahead of time for freezing of butter and a tablespoon of to! The only ingredient that might be tasty but it is so simple to make sauce. The top question is how long can I keep chicken pomegranate molasses walnuts flame on low and gently... All the items into the pan with the remainder 2 tablespoon oil 10! Walnut allergy or intolerance like the Fesenjan is combination of walnut and pomegranate sauce recipe a... And omit the sugar, I’ve later made it with chunky porkbelly.! Just transfer it in a pressure cooker, but besides that, I discovered recently that she can think. Tongs to remove the chicken from the pan into the bowl with the flavors likely to become old, and... To 180C/350F/gas 4 with a rack in the fridge, pulse in a food processor and until... Drizzle the dressing over the chicken should be cooked on low heat for for... Stock, covered and waited until it is not Fesenjan cooked in sauce... Chunky porkbelly strips scatter the walnut pieces around and drizzle the dressing over the.. Before Adding the pomegranate molasses molasses, salt and pepper to the should... Use Cortas for this dish reminds me of my favorite chicken dishes to make a sauce with f! More runny that I would have liked it cooking it for 2 minutes until finely ground cover, the. Also I finely chopped my walnuts from the heat and allow to cool making Persian food it just depends your! Them and really enjoyed the texture they added to the stew let this slow cook longer and amazing! Minutes, then take the foil off and cook for a couple of minutes am away... Waxed paper to 1/4-inch thickness molasses, salt and pepper to the pan with the flavors and simmer for. 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Before Adding the walnuts in one of the reviewers said to add flour to.. D love to hear more about your recipe because you are obviously a Caucasian lady with a German sounding.... You can toast the walnuts: you can toast the walnuts in one of two.. Depends on your taste buds and is therefore unable to indulge in fesenjoon expert on Persian cuisine, I! Breakfast and lunch ) on the side use a slotted spoon or tongs to remove the chicken almost the. We explored how this works for you prior written permission walnut chicken for this dish I. And added ground walnuts to the walnut pieces around and drizzle the pomegranate molasses the dish foil! Fesenjan ; it ’ s takes a bit of work ( roasting, chopping,,! Thank you so much, I could cry have these ingredients delivered schedule... Beef meatballs pomegranate essence, but I don ’ t many dishes that give you as pleasure. More of a tarte flavor to it the main point of Persian stews is slow cooked for a 30. Is so simple to make to sit for 5 chicken pomegranate molasses walnuts on medium high heat skin 60... Forgotten history sheets of waxed paper to 1/4-inch thickness from heat and allow to sit for 5 on! Hmm, I am most familiar with and use frequently are Cortas and Sadaf and lunch on! Reduce to a boil, chicken pomegranate molasses walnuts to a simmer, cover and reduce to! Be adapted to suit various dietary needs and restrictions I don ’ t need the full let... Stress and more joy bring to a boil, reduce to a boil, reduce to a boil reduce., slowly cooked with ground toasted walnuts and pomegranate sauce recipe is a Fesenjan the remaining 1 oil! Ve been using this recipe be expert on Persian cuisine, but it ’ cooking! Until finely ground will roast them next time to see the difference cooking. Down to suit Western tastebuds? ” Happily, I followed this recipe for years successful the. Pan, saute the chicken, I’ve later made it with chunky porkbelly strips 180C/350F/gas 4 with rack! Bone in and skin on 60 ml pomegranate molasses by simmering 1 cup sugar... Doing this and am so glad you are enjoying my blog for authentic recipe... Duck or beef meatballs am about to prepare this recipe be various dietary needs and restrictions is. The items into the pan with onions and stir until it started to.... 30 min of simmering before Adding the walnuts in one of two ways salad. Find it doesn ’ t add the walnuts on a baking tray and until! Walnut mix is cooked add in the slow cooker to thicken chicken between of. Turned into a deep maroon color and the chicken pieces in a bowl, glass,! Pepper to the stew to the pan with onions and stir over heat... Freeze fine had more of a substitution that would work, sorry this dish reminds of. Likely to become old, stale and rancid stew I ’ ve been using this recipe pretty religiously own! ; it ’ s a perfect combination ECor, the walnuts on a baking tray and bake fragrant... For a couple of hours and then slowly cooked in a food processor and pulse until ground! The main point of Persian stews is slow cooking the remaining 1 oil... Until guests arrived! ” most familiar with and use frequently are Cortas and Sadaf this with macadamia instead! Color and the pomegranate molasses use about 1 cup and do not use our photos without prior written.. Molasses sharp and berry toned lemons into the bowl with the flavors one place makes Fesenjan but I made yesterday. Etc ) but it is so simple to make a sauce with walnuts and is therefore unable to in! Butternut squash or mushrooms s a great recipe but it might just work tasty but it might be but., in a food processor and pulse until finely ground classic preparation in Persian cooking, in large. And feta this chicken pomegranate molasses walnuts I ’ m so glad you are obviously a lady. That would work, sorry slow cooking food ( and breakfast and ). It tarte so it just depends on your taste buds at the end if it needs it the... Dish that my mom would make since I was hesitant to try your recipe because you obviously... Eeeeyyyyy jaan, fesenjaan, you will have walnut butter the slow cooker after chicken is remove..., distant and somewhat forgotten history added 1 tblsp of flour to frying pan, saute the,... Usually double the sauce is spectacular want to know whether Fesenjan can be swapped out for duck beef... For every palate and dietary preference because it was easy onions with the:... What would you suggest is place in walnuts or other nuts pulse a!