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Fesenjan is a simple and intensely flavored Persian chicken stew, thick with tart-sweet pomegranate molasses and rich toasted walnuts. Pomegranate molasses is a pantry staple of mine<\/a>, and this recipe relies heavily on the syrup for it’s fruity tartness which permeates the chicken as it cooks. The use of walnuts meanwhile reminds me of the cashews in my vegetable korma<\/a> except the walnuts here are only ground to fine bits instead of a paste. Actually, I think I’ll try grinding the walnuts to a paste with water as in the korma recipe next time; I imagine that would work well for anyone who doesn’t want actual crunchy bits of walnuts in the finished stew (although, personally, I like the variety of textures). The spicing is very simple with a few whole cardamom pods and a cinnamon stick thrown in – many recipes actually don’t even call for these (and you’ll be okay leaving them out), but I’ve found they add a little extra depth.<\/span><\/p>\n Ingredients:<\/p>\n *Pomegranate molasses is a staple in my cabinet; find it at a Middle Eastern market (or even in some grocery stores these days!) or make your own (recipe forthcoming). Method: <\/span><\/div>\n<\/div>
\nFesenjan – Persian Pomegranate Walnut Chicken<\/span><\/strong> (adapted from She Simmers<\/a>)
\nYield: 6 – 8 servings<\/span><\/p>\n\n
\n**This will vary depending on how sour your pomegranate molasses are.<\/p>\n
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