Fesenjan (Persian Chicken Stew)
Serves 10
15 mins prep
75 mins cook
90 mins total
Fesenjan is an amazingly delicious Persian stew. It's made by gently simmering tender, braised chicken in a sweet and tangy sauce created from ground walnuts and pomegranate molasses. It's perfect for special occasions or when you want an extraordinary culinary experience.
Toast the walnuts: Place the walnuts in a skillet over medium-high heat and toast until aromatic, stirring in between, about [timer minutes=10]10 minutes[/timer], or toast them in the oven at 350°F. Let them cool, then grind them in a food processor until very fine, using the pulse setting. But do not let it become a paste.
Bloom saffron: Using a mortar and pestle, grind the saffron with a pinch of salt until powdered. Dissolve it in hot water and soak for [timer minutes=15]15 to 20 minutes[/timer].
Prepare the chicken: Cut the chicken leg quarters into halves if you prefer. Pat the pieces dry.
Sear the chicken: Heat the olive oil in a Dutch oven over medium-high heat. Place the chicken pieces in a single layer, making sure not to overcrowd the pot. Raise the heat to high and brown both sides, about [timer minutes=3]3 to 5 minutes[/timer] each side. The goal is to brown only the surface without fully cooking the chicken. Remove the chicken and set it aside.
Sauté onions: In the same oil, sauté the onions with a pinch of salt, stirring occasionally until they turn light golden brown, about [timer minutes=15]15 minutes[/timer].
Cook the stew: Add the chicken back to the pot, followed by salt, pepper, turmeric, cinnamon, and stir. Add ground walnuts, pomegranate molasses with water, saffron water, and sugar.
Simmer: Combine everything, cover, and simmer over low heat, stirring occasionally, until the chicken is very tender and almost falls off the bone, for about [timer minutes=60]1 to 1½ hours[/timer]. Add water (¼ cup at a time) if the sauce becomes too thick, making sure it doesn't burn or stick to the bottom.
Adjust seasonings: The sauce should be thick and dark brown, tasting sweet and sour. Adjust salt, pepper, pomegranate molasses, and sugar to your taste.
Serve: Skim off any excess oil, transfer the stew to a serving dish, and sprinkle fresh pomegranate arils on top. Serve hot with Persian saffron rice and salads.