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 porsjoner
Cuisine: persian
Ingredients: 680 g chicken thigh boneless, skinless, cut into 2-inch pieces; 240 g walnut finely ground; 1 stk. yellow onion finely chopped; 120 ml pomegranate molasses; 720 ml water; 1 ss sugar; 0,5 ts turmeric ground; 0,5 ts salt; 0,25 ts black pepper freshly ground; 2 ss olive oil; 0,25 ts saffron threads, bloomed in 2 tbsp hot water (valgfritt); 2 ss pomegranate seed (valgfritt)

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.

En original oppskrift av Forkin

Total tid: 2 t 20 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 919 kcal

Glutenfri

Allergeninformasjon: kan inneholde nøtter og trenøtter. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

680 gchicken thigh, boneless, skinless, cut into 2-inch pieces
240 gwalnut, finely ground
1 stk.yellow onion, finely chopped
120 mlpomegranate molasses
720 mlwater
1 sssugar
0,5 tsturmeric, ground
0,5 tssalt
0,25 tsblack pepper, freshly ground
2 ssolive oil

garnish

0,25 tssaffron, threads, bloomed in 2 tbsp hot water(valgfritt)
2 sspomegranate seed(valgfritt)

Utstyr

large pot · dutch oven · wooden spoon

Fremgangsmåte

Trinn for trinn

1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Omtrent 1 min
2
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
Omtrent 7 min
3
Stir in the turmeric, salt, and black pepper, cooking for another minute until fragrant.
Omtrent 1 min
4
Add the chicken pieces to the pot and brown them lightly on all sides, about 5-8 minutes.
Omtrent 8 min
Kokkens tips: 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.
Omtrent 7 min
Kokkens tips: 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.
Omtrent 30 min
Kokkens tips: This step helps the walnuts release their oils and thicken the sauce.
8
Stir in the pomegranate molasses and sugar.
Omtrent 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.
Omtrent 1 t 15 min
Kokkens tips: 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.
Omtrent 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.

Per porsjon

Næringsinnhold

72%Poengsum

Kalorier: 919,4kcal
Protein: 53,9g
Karbohydrater: 36,2g
Fett: 64,6g
Fiber: 5,3g
Sukker: 21,8g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover fesenjan in an airtight container in the refrigerator.

Oppvarming

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