Persian Pomegranate and Walnut Stew, or Fessenjoon is a deliciously rich sweet and sour dish containing two of my favorite superfoods, Pomegranates and Walnuts. This unique stew is a delicacy of Iran served in fall and winter when Pomegranates are in their prime. Traditionally made with Chicken, Duck, Pheasant or Meatballs.

In the US, both Pomegranates and Walnuts are grown in California and are in season from the end of September through to the end November making fall the perfect time to enjoy this traditional Persian recipe. Read more about the health benefits of Pomegranates here, and Walnuts here.

Pomegranate Molasses has a slightly different sweet vs sour ratio depending on what brand you buy. Therefore, tasting and adjusting Sugar ratio as you go is a good idea. Also, when buying your Molasses, select ones that only contain Pomegranate and Sugar, try to avoid the ones with Date and Caramel or any other flavors as this changes the flavor profile. Cortas for example is a winner.

Organic Chicken Stock Ingredients

1 Pastured Whole Chicken, broken down into separate pieces left on the bone, or 2 Chicken Breasts , 2 Chicken Legs and 2 Chicken Thighs bone in
1 Large Onion, peeled & quartered
1 Tsp. Ground Cinnamon
1 Tsp. Heaped Ground Turmeric
1 Tbsp. Celtic Sea Salt
5 Cups drinking Water

Organic Stew Ingredients

2 Onions, peeled and diced small
2 Tbsps. Extra Virgin Olive Oil for cooking, Ghee or Avocado Oil
4 Cups Walnuts
1/2 Cup Pomegranate Molasses (found at Middle Eastern or Persian speciality markets, or online)
4 Tbsps. Brown Sugar
1 Tsp. Celtic Sea Salt
A Handful of Pomegranate Seeds for decorating

Method

Place all Chicken Stock Ingredients in a large stainless steel pot and bring to a boil. Remove any scum that rises to the top and discard. Cover and simmer on low heat for 45 minutes. Remove from heat. Once cool enough to handle, separate Chicken from Stock and discard Onions. Reserve Chicken and Stock. Separate Chicken Meat from Skin and Bones and discard bones. You can keep some of the smaller pieces, like legs on the bone if preferred but remove the skin. (See photo below).

Blend Walnuts in a food processor for a few minutes, until as fine as you can get them. They should look like breadcrumbs, verging on a paste. (See photo below). Set aside.

In a large non stock pot on medium heat fry Onions in Olive Oil for approx. 10-15 minutes until translucent and starting to slightly brown. Add ground Walnuts and continue mixing constantly with a wooden spoon for an additional five minutes. This is a mini workout in itself, make sure to keep mixing and scraping the bottom of your pot; you want the Walnuts to roast but not burn. Add in Pomegranate Molasses, three heaped tablespoons Sugar and a teaspoon of Salt. Mix well and cook for another minute. Add 3 Cups Chicken Stock (left over Stock should be kept aside to use later in the cooking process to thin the Sauce if needed). Mix well and scrape any Walnut from the bottom of the pot, the liquid should aid in this. Bring to a boil, then cover and let simmer on low heat for two hours scraping the bottom of the pot every 30 minutes or so to prevent the Walnuts from burning.

At the two hour mark the Stew should be darker and thicker. The Walnut Oil should have risen to the top. Using a soup ladle or large spoon, try to skim as much of the Walnut Oil as you can from the top of the Stew and discard (I usually get about 1/4 of a cups worth) . Keeping on low heat, add another tablespoon Sugar and taste and adjust seasoning; if its a little on the sour side add more sugar to sweeten. Add in Chicken, cover and let cook for an additional 30 minutes. Adjust Salt and Sugar to taste. If the Sauce becomes too thick, add a little Stock to thin.

Decorate with a handful of fresh Pomegranate Seeds and serve with Basmati Rice.

Persian Pomegranate and Walnut Stew

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