Main Course

Fesenjan (Persian Walnut Stew)

Name: Fesenjan (Persian Walnut Stew)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 porcije
Cuisine: persian
Ingredients: 680 g chicken thigh boneless, skinless, cut into 2-inch pieces; 240 g walnut finely ground; 1 kom yellow onion finely chopped; 120 ml pomegranate molasses; 720 ml water; 1 žlica sugar; 0,5 žličica turmeric ground; 0,5 žličica salt; 0,25 žličica black pepper freshly ground; 2 žlica olive oil; 0,25 žličica saffron threads, bloomed in 2 tbsp hot water (neobavezno); 2 žlica pomegranate seed (neobavezno)

This rich and savory Persian stew balances sweet and sour flavors, featuring tender chicken simmered in a thick, luxurious sauce made from ground walnuts and pomegranate molasses. It's a comforting dish perfect for a special meal.

Izvorni recept autora Forkin

Ukupno vrijeme: 2 h 20 min
Porcije: 4
Težina: Srednje
Po porciji: 919 kcal

Bez glutena

Informacije o alergenima: može sadržavati orašasti plodovi i orašasti plodovi s drveća. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

680 gchicken thigh, boneless, skinless, cut into 2-inch pieces
240 gwalnut, finely ground
1 komyellow onion, finely chopped
120 mlpomegranate molasses
720 mlwater
1 žlicasugar
0,5 žličicaturmeric, ground
0,5 žličicasalt
0,25 žličicablack pepper, freshly ground
2 žlicaolive oil

garnish

0,25 žličicasaffron, threads, bloomed in 2 tbsp hot water(neobavezno)
2 žlicapomegranate seed(neobavezno)

Oprema

large pot · dutch oven · wooden spoon

Postupak

Korak po korak

1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Oko 1 min
2
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
Oko 7 min
3
Stir in the turmeric, salt, and black pepper, cooking for another minute until fragrant.
Oko 1 min
4
Add the chicken pieces to the pot and brown them lightly on all sides, about 5-8 minutes.
Oko 8 min
Napomena kuhara: Do not cook the chicken through completely at this stage.
5
Remove the chicken from the pot and set aside.
6
Add the finely ground walnuts to the pot and toast them over medium-low heat for 5-7 minutes, stirring constantly, until they release their aroma and darken slightly.
Oko 7 min
Napomena kuhara: Be careful not to burn the walnuts, as they can become bitter.
7
Pour in the water and bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 30 minutes, stirring occasionally.
Oko 30 min
Napomena kuhara: This step helps the walnuts release their oils and thicken the sauce.
8
Stir in the pomegranate molasses and sugar.
Oko 1 min
9
Return the chicken to the pot, ensuring it is submerged in the sauce.
10
Cover the pot and continue to simmer on low heat for at least 60-75 minutes, or until the chicken is very tender and the sauce has thickened to your desired consistency.
Oko 1 h 15 min
Napomena kuhara: Stir occasionally to prevent sticking. The longer it simmers, the richer the flavor.
11
Taste and adjust seasoning as needed, adding more salt, sugar, or pomegranate molasses to balance the sweet and sour flavors.
Oko 1 min
12
If using, stir in the bloomed saffron just before serving.
13
Serve hot, garnished with fresh pomegranate seeds if desired, typically alongside steamed basmati rice.

Po porciji

Nutritivne vrijednosti

72%Ocjena

Kalorije: 919,4kcal
Bjelančevine: 53,9g
Ugljikohidrati: 36,2g
Masti: 64,6g
Vlakna: 5,3g
Šećeri: 21,8g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

Store leftover fesenjan in an airtight container in the refrigerator.

Podgrijavanje

Reheat gently on the stovetop over low heat, adding a splash of water if the sauce is too thick.