Fesenjān

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Fesenjan is a traditional Persian stew made from ground walnuts, pomegranate paste, onions, and spices. It is often served with rice as a main dish and has a rich, tangy flavor that is both comforting and delicious. The combination of sweet and sour flavors in Fesenjan make it a unique dish that is sure to please.

Ingredients:
– 1 pound boneless chicken thighs or breasts, cut into bite-sized pieces
– 2 medium onions, finely chopped
– 1 tablespoon vegetable oil
– 4 cloves garlic, minced
– 2 cups walnuts, ground into a fine powder
– 1 cup pomegranate paste (also known as molasses)
– 1 teaspoon cinnamon
– 1/2 teaspoon ground saffron
– Salt and pepper to taste
– Water or chicken broth as needed
– Saffron threads for garnish

Instructions:
1. In a large skillet, heat the vegetable oil over medium heat. Add the onions and cook until they are soft and translucent.
2. Add the garlic and cook for another minute or until fragrant.
3. Add the ground walnuts to the skillet and stir well. Cook for about 5 minutes, stirring constantly, until the walnuts have started to brown slightly.
4. Add the pomegranate paste, cinnamon, saffron, salt, and pepper to the skillet. Stir well to combine all the ingredients.
5. Add the chicken pieces to the skillet and stir to coat them with the walnut mixture. If the mixture seems too dry, add water or chicken broth as needed to reach your desired consistency.
6. Reduce the heat to low and simmer the stew for about 40 minutes, stirring occasionally, until the chicken is cooked through and the flavors have combined.
7. Taste the stew and adjust the seasoning as necessary.
8. Serve hot over a bed of rice, garnished with saffron threads.

Fesenjan is best served with steamed or saffron rice to balance out the richness of the sauce. This dish can be prepared ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. When reheating, you may need to add a bit more liquid to bring back the desired consistency. Enjoy your homemade Persian Fesenjan!

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