Persian Chicken, Pomegranate Syrup, Walnut Stew - Khoresh-e Fesenjan

A popular dish in Persian cuisine is Khoresht-e Fesenjan. It's primary ingredients are chicken, walnuts, pomegranate syrup, and onions. It is easy to make, and is served over rice. It is from northern Iran and was originally made with duck. Like so many other recipes, there are many variants, including vegan.

The types of rice used for the most authentic versions are Persian white or yellow rice (polo or chelo), which are prepared with Basmati rice. On this occasion, I prepared the Basmati rice in the normal manner because my recent first attempt at chelo was unsuccessful. I will try again.

I found this version at http://persianmama.com/chicken-in-walnut-pomegranate-sauce-khoresht-fesenjan/, at a blog which has many interesting-sounding Persian recipes. I recommend looking at the URL above because the author has pictures and commentary. The author of that article comments that, when pomegranate fruit is in season, she sprinkles pomegranate seeds on the finished stew.

The recipe below serves 5 to 6. Total prep and cooking time is close to 2 hours. Prep is really easy.

I found the pomegranate syrup (aka pomegranate molasses) at Bismallah Grocery on 17th St. at Lockwood Ridge in Sarasota. It carries Middle Eastern and South Asian groceries. They carry two varieties. I bought 17 oz. Cortas brand which is from Lebanon and which the store owner said is the most popular. It sells for $6.50. Pomegranate syrup is available on Amazon.com. 

Ingredients

One and a half large yellow onions, sliced thin

2 pounds of skinless chicken drumsticks or thighs (4 -5 pieces). I used 1.5 pounds of boneless, skinless thighs, cut into large pieces.

8 ounces walnut halves (about 2 cups). 8-ounce bags are sold in supermarkets

1/4 cup cold water

1 cup pomegranate concentrate

3 to 4 Tbsp vegetable oil

1/4 tsp kosher salt

1/8 tsp cracked black pepper

Pomegranate seeds for garnish (if available)

Directions

Pick through the walnuts for shells, then put in a food processor and process until the walnuts become a tan-colored paste.

With the food processor running, add the cold water through the feed chute. Continue processing until the paste becomes uniformly beige in color.

Put the vegetable oil and onion in a 6-qt stockpot and fry until golden brown. Then remove the onion from the stockpot.

Add the chicken to the stockpot and top it with the fried onions.

Spoon the walnut paste over the fried onions. Sprinkle with salt and pepper.

Drizzle the pomegranate concentrate over  all the ingredients.

Bring to a boil over medium heat. Avoid high heat because the pomegranate concentrate tends to stick and burn fairly quickly. (I had no problem.)

Reduce the heat to medium low, cover the pot, and simmer for 15 minutes.

Reduce the heat to low and simmer covered for an additional 75 minutes, or until the chicken is fork tender and falls off the bone. Stir every 15 minutes or so to make sure the sauce does not stick to the pot. If at the end of this period, the sauce has not thickened enough, leave the pot uncovered on low heat for about 10 more minutes. 

Transfer the Fesenjan to a serving dish and sprinkle pomegranate seeds on top for garnish. 

Serve over white steamed Persian rice.