Fesenjan (Persian Pomegranate Chicken Stew)

 

Photo and recipe credit to The Persian Mama

FESENJAN (PERSIAN POMEGRANATE CHICKEN STEW)

Fesenjan originated in Northern Iran and features freshly ground Persian advieh spices, pomegranate and walnut as the two key ingredients. The end result is a sweet, sour, and savory flavor mix of fall off the bone chicken. This dish has also historically featured duck, given its gamey flavor.

How Our Recipes Kits Work

We provide spices:

  • Advieh

Your shopping list:

2
yellow onions, sliced
 
2
tsp RawSpiceBar's Advieh
 
2
lbs skinless chicken drumsticks or thighs
 
2
cups walnuts, halved
 
1/4 
cup water
 
1
cup pomegranate molasses
 
Kosher salt, to taste
 
Pomegranate seeds, to garnish (optional)
 
Vegetable oil
 

DIRECTIONS

  • 1. Add walnuts to a food processor to create a paste. Add 1/4 cold water while running.
  • 2. In a skillet, add oil over medium high heat. Add onions, advieh and salt and saute, 4-5 minutes. Remove and set aside.
  • 3. Pat chicken dry and season liberally with salt. Heat oil in skillet. Once hot, add chicken and brown, 4-5 minutes each side.
  • 4. Add onions back and spoon walnut paste over with pomegranate molasses over low heat. Cover and simmer, 1 to 1 1/2 hours, until the sauce is thickened and the chicken is fork tender and falls off the bone, stirring occasionally.  
  • 5. Transfer to a serving dish and top with pomegranate seeds. Serve over rice and enjoy!

Try cooking our Fesenjan (Persian Pomegranate Chicken Stew) for just $9

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