Fesenjan {Persian Walnut Pomegranate Stew} | Feasting At Home
"A delicious recipe for Fesenjan- A Persian Stew made with ground walnuts and pomegranate. Make this with chicken, or keep it vegetarian using chickpeas...."
INGREDIENTS
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2 cups fresh California walnuts
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1-1 ½ pounds chicken thighs ( boneless, skinless) or see notes for vegan options
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generous pinch salt and pepper
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2 tablespoon olive oil plus 1 T butter (divided)
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3 cups yellow onion, diced ( 1 1/2 onions)
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4 cloves garlic, rough chopped
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1 teaspoon turmeric
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1 teaspoon cumin
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1 cinnamon stick (optional)
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½ teaspoon cinnamon
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½ teaspoon nutmeg
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½ teaspoon ground black pepper
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orange zest ( 3 ½-inch x 2-inch slices -see photos!) use a veggie peeler.
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2 cups chicken stock or broth ( or sub veggie)
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1/4 cup pomegranate molasses or syrup (or make your own- see notes)
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2 tablespoons maple
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1 ½ teaspoon salt
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1 can chickpeas ( drained, rinsed) optional, see notes.
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serve with saffron infused rice or Tah Dig ( Persian Rice)
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Garnish- chopped Italian parsley and pomegranate seeds
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