Fesenjoon is a delicious and rich Persian stew that brings together the unique flavors of walnuts and pomegranate. This dish holds a special place in our hearts and is often enjoyed during family gatherings. Though it requires some time to prepare, the end result is a savory and aromatic meal worth every moment spent in the kitchen.
Ingredients:
• 2 1/2 cups dried walnuts
• 8 cups cold water
• 1 1/2 teaspoons salt
• 1 1/2 cups pomegranate paste
• 1 1/2 tablespoons sugar
• 1 Cornish hen or half a chicken
Method:
Start by placing the dried walnuts in a food processor and grinding them until they reach a fine, powdery consistency. Transfer the powdered walnuts to a 10-inch pot.
Add 4 cups of cold water, 1 1/2 cups of pomegranate paste, and the salt to the pot.
Cook the mixture over medium heat, stirring occasionally. Once the stew begins to thicken, add an additional 2 cups of cold water and reduce the heat to medium-low.
After about two hours of cooking, add another 2 cups of cold water. You should see the natural oils from the walnuts rising to the surface, signaling it’s time to lower the heat to low.
After cooking for around 4-5 hours, taste the Fesenjoon. Depending on your preference, you may wish to add more sugar to enhance the sweetness.
Finally, add in your protein of choice (Cornish hen, chicken, or tofu) and continue cooking until the meat is tender and fully cooked.
Enjoy your meal, Nooshe Joon!
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