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Khoresht Fesenjan – Persian Walnut and Pomegranate Stew
One of the world's great culinary achievements: an exquisite, rich, dark stew of finely ground toasted walnuts and tangy-sweet pomegranate molasses.
Prep
15 min
Cook
45 min
Total
60 min
Ingredients
4servings
- Walnut halves200 g
- Chicken pieces500 g
- Pomegranate molasses60 ml
- Yellow onion1 piece
- Ground cinnamon2 g
- Cold water500 ml
- Olive oil20 ml
- Salt
Preparation Steps
1
Dry-toast finely ground walnuts in a heavy pot over low heat for 2-3 minutes until fragrant.
3 min timer
2
Pour cold water over walnuts and simmer on very low heat for 20 minutes until natural oils release.
20 min timer
3
In a skillet, lightly brown chicken with grated onion and cinnamon for 6 minutes.
6 min timer
4
Add chicken and pomegranate molasses to walnut sauce. Simmer gently for 20-25 minutes until deep dark, thick, and glistening.
22 min timer
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Provenance & Public Domain Audit
Source: Traditional Persian Heritage Cookery / NAL Historical World Cuisine Archive (National Agricultural Library (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
