Khoresh-e Fesenjoon [Walnut & Pomegranate Stew]
Fesenjoon is a sweet, sour, nutty delicious dish that’s also a POWERHOUSE of nutrients, Making it both satisfying and supportive of our bodies’ nutritional needs. It’s a win-win baby.
With ingredients like pomegranate molasses and walnuts that are rich in antioxidants and anti-inflammatory compounds, this dish helps PROTECT OUR BODIES against oxidative stress, support heart health, stimulate digestion, stabilise mood, and balance the body’s energy during the colder, sluggish seasons.
And you’ll notice there’s squash in this one, this is something my grandma does - she’ll use whatever squash, like zucchini, butternut squash or pumpkin, depending on the season. It adds "body" to the sauce, while making it sweeter and creamier (without needing to add extra sugar).
Ingredients
2 1/2 c walnuts*
1 1/2 cup squash, cubed*
1 large white onion, cubed
450g/ 1 lb chicken thighs with bone
1 TSP sea salt*
1/4 TSP black pepper
1/4 TSP turmeric
1/8 TSP cinnamon
2 C chicken broth
1 1/4 C pomegranate molasses
1-2 tbsp maple syrup* (optional)
Water as needed*
Method
Start by blending the walnuts in a food processor, until a paste starts to form.
Add the cubed squash and onion and blend until smooth-ish.
In a large, heavy bottom pot, arrange the chicken thighs at the base, add salt, pepper, turmeric and cinnamon, and then spread the walnut paste mixture on top.
Pour the chicken broth and using a spatula, give it a little mix/ jig around so that paste and water combine.
Cook on medium-high heat for 12-15 minutes without the lid, it should be bubbling. Gently stir then switch heat to medium-low. Place lid on top and cook for about 35-40 minutes. check and stir every so often to ensure the bottom doesn’t burn.
Add the pomegranate molasses and maple syrup and simmer without the lid for 20-25 minutes, (you may need to add more water.)
Adjust the seasoning, if needed, add more pomegranate molasses and/ or maple syrup.
Serve with fluffy, steamed saffron-infused basmati rice or grain of choice and enjoy!
Notes
If you have the time and want to go the extra mile, you may toast the walnuts.
Place walnuts in a frying pan on medium-low heat, stirring every couple minutes until fragrant and lightly browned (about 10 mins). Allow to cool before adding to food processor.
Here I used butternut squash, sometimes I use pumpkin, sometimes I use zucchini. It all depends on the season and availability of the produce.
Using squash adds more creaminess and ‘body’ to the sauce while making it lighter, still maintaining its renowned indulgent richness.
I use maple syrup for sweetening which isn’t traditional - you may use cane sugar, coconut sugar, honey, date sugar, etc. Or you can skip adding any added sweetener altogether if you prefer.
Keep an eye on the consistency as it simmers, you want it to be thick-ish but not pastey, but also not super watery. If it is watery, just let it simmer uncovered for 10-15 minutes.
