Khoresh Fesenjan | Persian Pomegranate Chicken

Khoresh Fesenjan (also known as khoresh fesenjoon) is a sultry, rich, comforting, sweet, and sour Persian stew that is easily my all-time favorite Iranian dish.  Persian pomegranate walnut chicken stew is made with sweet pomegranate molasses and savory, nutty toasted walnuts creating a thick sauce that coats pieces of chicken in the most delicious and decadent way.  In this recipe, I pare down a traditionally labor-intensive meal to a simplified Instant pot recipe, keeping the expected flavors and main ingredients.

Khoresh Fesenjan originated in the northern region of Iran in the Gilan province, near the cat’s neck – if you are Persian you will know what that means (the country Iran is shaped like a cat when you view it on a world map).  Fesenjan is also said to have come from Azerbaijan where my father is from which could be why I love it so much – it’s in my roots.

One of the things that’s interesting about khoresh is that it can be made in a variety of ways,  affecting both the taste and the aesthetic of the dish. 

Meat options for fesenjoon include any of the following:

• poultry – chicken or duck (traditionally bone-in)
• Persian meatballs (ground meat shaped into mini balls)
• lamb

My grandma made it with chicken while Bob’s grandma used to make it with the mini Persian meatballs.  I find both to be very delicious although my preference leans towards preparing it with chicken. 

Some regions in Iran add eggplant to this dish.  If I were to make it without meat I would double up on walnuts for extra nut protein.  Walnuts are naturally oily and add to the richness of this dish.  Toasting nuts really brings out the extra flavor and provides some texture.  I recommend toasting the walnuts before adding them into the pot.

There are a couple of factors that contribute to the variance in the hue and color of this khoresh (Farsi for stew, served with rice).  Using toasted walnuts will result in a deeper brown color, versus a lighter, tan color if using raw nuts.  The ratio of pomegranate molasses to walnuts will also affect the color of the stew.  The more pomegranate, the redder the final stew will be.

As I mentioned, depending on who is making it, the spices for this dish will vary.  Most will use turmeric and cinnamon.  Some will add saffron, cardamom, and rosebud.

To make this stew I use ALL of my favorite Persian spices.

Spices for our recipe:

• turmeric
• cinnamon
• cardamom
• saffron

My suggestion is to follow this recipe if it’s your first time making it, then adjust and tweak the spices to your liking to make it your own.  In fact, that is exactly what Iranian families do.  They use secret spices to make each dish unique so that depending on whose hands have touched it, it will taste special.

The best way to enjoy Persian pomegranate walnut chicken stew is on top of a steaming mound of Persian rice!  In our quick Instant pot version here, you can get your rice made from start to finish while the stew is cooking down using a rice cooker (see our popular post for How to Prepare Persian Rice in a Rice Cooker).   In a pinch, I sometimes serve this delicious sweet stew Sloppy Jo style and have come to call this modern version, FesenJoe!  If you are looking to cut down on white carbs, try Fesenjoe between two whole-wheat hamburger buns for a scrumptious new dinner idea.

Pomegranate Molasses

Gathering the ingredients, the one ingredient that is a bit of a challenge to find is pomegranate molasses.  Most middle eastern markets carry it.  I have found a brand where the pomegranate juice is sweetened with dates (vs. sugar) at Whole Foods.  For those who are feeling ambitious, try making it from scratch.  However you brew it – the main components in pomegranate molasses are pomegranate juice, sugar (or date syrup), and lemon juice.

Making khoresh fesenjan is a great excuse to break open a beautiful, ripe pomegranate.  Pomegranate arils add sophistication to a platter as well as a pop of color, flavor, and texture.

The bright jewel-colored pomegranate arils are lovely as a garnish sprinkled over this stew.

I love sprinkling poms to add Persian flair to just about anything.  My favorite way to deseed a fresh, ripe Pomegranate is using the underwater method.

 

I hope this post has inspired you to try making Persian pomegranate walnut chicken stew (in Farsi Khoresh Fesenjan/Fesenjoon).  Serve it on top of a bed of steaming saffron rice with a side of Mast o Khiar| Persian Cucumber Yogurt and Salad Shirazi | Persian Cucumber and Tomato Salad. 

 

For a vegan option, enjoy Vegan Pomegranate Walnut Sauce on Meatless Mondays.