Ingredients with Measurements:
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 2 cups walnuts, finely ground
- 2 cups pomegranate juice
- 1 large onion, chopped
- 2 tbsp olive oil
- 2 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 2 cups water
Special equipment needed:
- Food processor or blender
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
2. Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
3. Add the ground walnuts, pomegranate juice, sugar, salt, black pepper, cinnamon, nutmeg, and cardamom to the pot. Stir well to combine.
4. Add the water to the pot and stir again. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
5. Simmer the stew for 1-2 hours, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
6. Taste the stew and adjust the seasoning as needed.
7. Serve the Fesenjan hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
5. Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 550
Fat: 38g
Protein: 36g
Carbohydrates: 18g
Fiber: 3g
Sugar: 12g
Sodium: 470mg
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Pomegranate juice can be substituted with sour cherry juice or cranberry juice.
- Walnuts can be substituted with almonds or pistachios.
Variations:
- Vegetarian Fesenjan can be made by omitting the chicken and using vegetable broth instead of water.
- Fesenjan can be made with duck instead of chicken for a richer flavor.
- Some recipes call for adding saffron to the stew for extra flavor.
Tips and tricks:
- Toasting the walnuts before grinding them can enhance their flavor.
- If the stew is too thick, add more water or pomegranate juice to thin it out.
- Fesenjan can be made ahead of time and reheated before serving.
Storage instructions:
Leftover Fesenjan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat Fesenjan, place it in a pot over low heat and stir occasionally until heated through.
Presentation ideas:
Serve Fesenjan in a large bowl or on a platter with rice or bread on the side. Garnish with pomegranate seeds or chopped walnuts.
Garnishes:
Pomegranate seeds, chopped walnuts, or fresh parsley can be used as garnishes for Fesenjan.
Pairings:
Fesenjan pairs well with rice, bread, or roasted vegetables.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted carrots or Brussels sprouts
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken the sauce.
- If the stew is too sour, add more sugar to balance the flavors.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftover Fesenjan in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Fesenjan is a traditional Persian dish that dates back to ancient times. It is typically served during special occasions and celebrations.
Flavor profiles:
Fesenjan has a sweet and sour flavor profile, with a nutty and slightly spicy undertone.
Serving suggestions:
Serve Fesenjan hot with rice or bread on the side.
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Region: Iranian