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Khoresh Fesenjan - Walnut and Pomegranate Stew

Ground walnuts and pomegranate molasses simmer into a dark, sweet-and-sour sauce. A celebration dish that turns creamy without any cream.

Khoresh Fesenjan - Walnut and Pomegranate Stew

Ingredients

Instructions

  1. Toast the ground walnuts in a dry pan over low heat until fragrant. Do not let them darken.
  2. Dice the onions and sweat in the oil until translucent. Add turmeric.
  3. Add the chicken and brown.
  4. Stir in walnuts, pomegranate molasses, cinnamon and water until a smooth sauce forms.
  5. Cover and simmer over the lowest heat for at least an hour. Stir occasionally - the nuts like to catch.
  6. The sauce is ready when the walnut oil separates darkly on the surface. Season with sugar and salt.
  7. Serve with basmati rice.

Die Sauce wird von allein dunkel

Fesenjan starts light brown and turns almost black over the course of an hour. That is not burning - it is the oil separating out of the walnuts.

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