Khoreshte Fesenjan Walnut-Pomegranate Stew

240 mins
Serves 1
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Directions

  1. 1Dice 2 medium onions and make a fine paste out of both dates and walnuts.
  2. 2Dice 2 medium onions and make a fine paste out of both dates and walnuts.
  3. 3Dice 2 medium onions and make a fine paste out of both dates and walnuts.
  4. 4Grind a pinch of saffron then let it steep in 1/4 cup water.
  5. 5Grind a pinch of saffron then let it steep in 1/4 cup water.
  6. 6Grind a pinch of saffron then let it steep in 1/4 cup water.
  7. 7Sauté onions with a generous pinch of salt and 1 teaspoon of turmeric on medium-high heat until translucent.
  8. 8Sauté onions with a generous pinch of salt and 1 teaspoon of turmeric on medium-high heat until translucent.
  9. 9Sauté onions with a generous pinch of salt and 1 teaspoon of turmeric on medium-high heat until translucent.
  10. 10Add the walnut paste and sauté until the walnut oils start to leach out.
  11. 11Add the walnut paste and sauté until the walnut oils start to leach out.
  12. 12Add the walnut paste and sauté until the walnut oils start to leach out.
  13. 13Then add the pomegranate molasses and date paste.
  14. 14Then add the pomegranate molasses and date paste.
  15. 15Then add the pomegranate molasses and date paste.
  16. 16Let that chill out for a bit then add the saffron juice and cover it all in 4 cups of water.
  17. 17Let that chill out for a bit then add the saffron juice and cover it all in 4 cups of water.
  18. 18Let that chill out for a bit then add the saffron juice and cover it all in 4 cups of water.
  19. 19Season with a generous pinch of salt.
  20. 20Season with a generous pinch of salt.
  21. 21Season with a generous pinch of salt.
  22. 22Bring to a boil then simmer for at least 2 hours.
  23. 23Bring to a boil then simmer for at least 2 hours.
  24. 24Bring to a boil then simmer for at least 2 hours.
  25. 25Now with like 15 minutes to go, season and sear some chicken legs to get some color.
  26. 26Now with like 15 minutes to go, season and sear some chicken legs to get some color.
  27. 27Now with like 15 minutes to go, season and sear some chicken legs to get some color.
  28. 28Then add them to the stew.
  29. 29Then add them to the stew.
  30. 30Then add them to the stew.
  31. 31Don't forget those brown bits at the bottom.
  32. 32Don't forget those brown bits at the bottom.
  33. 33Don't forget those brown bits at the bottom.
  34. 34Cover and simmer for another hour until the chicken is cooked through and the stew is thick enough to cover the back of a spoon.
  35. 35Cover and simmer for another hour until the chicken is cooked through and the stew is thick enough to cover the back of a spoon.
  36. 36Cover and simmer for another hour until the chicken is cooked through and the stew is thick enough to cover the back of a spoon.
  37. 37Serve and garnish with parsley.
  38. 38Serve and garnish with parsley.
  39. 39Serve and garnish with parsley.

Ingredients

  • 2 med onions
  • 2 med onions
  • 2 med onions
  • 4 dates
  • 4 dates
  • 4 dates
  • 11 oz walnuts
  • 11 oz walnuts
  • 11 oz walnuts
  • 1 pinch saffron
  • 1 pinch saffron
  • 1 pinch saffron
  • 0.25 c water
  • 0.25 c water
  • 0.25 c water
  • generous pinch salt
  • generous pinch salt
  • generous pinch salt
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 0.25 c pomegranate molasses
  • 0.25 c pomegranate molasses
  • 0.25 c pomegranate molasses
  • 4 c water
  • 4 c water
  • 4 c water
  • chicken legs
  • chicken legs
  • chicken legs
  • parsley
  • parsley
  • parsley

Equipment

knifechopping boardfood processormortar and pestlepanwooden spoontongsstrainerfoil

Tips

  • This dish is one of my all time faves. It's sweet and rich but balanced from the sourness of the pomegranate. It's a labor of love but well worth it.
  • Don't forget those brown bits at the bottom.