Khoresh-e Fesenjān - Persian Pomegranate Stew with Chicken, Squash & Walnuts
 
Prep time
Cook time
Total time
 
Tart and hearty, this traditional Persian stew is satisfying soul food and makes excellent leftovers.
Author:
Recipe type: Main
Cuisine: Persian
Ingredients
  • 2 onions, thinly sliced
  • 10 boneless skinless chicken thighs
  • 2 Tbsp olive oil
  • ½ tsp salt
  • 1 butternut squash, peeled and cubed
  • 2 cups walnuts, ground*
  • ½ tsp cinnamon
  • ¼ tsp saffron
  • ½ cup pomegranate paste dissolved in 2½ cups warm water
  • 1 fresh pomegranate
Instructions
  1. Heat a bit of olive oil in a large frying pan over medium heat. Add chopped butternut squash and cook until browned. Set aside.
  2. Heat a glug of olive oil in a large pot over medium heat. Add the onions and the salt and cook until the onions have become soft and translucent. Add the chicken thighs and stir, cooking until the chicken is browned.
  3. In a bowl, mix the pomegranate paste in the warm water and stir until dissolved. In a fresh bowl, combine the ground walnuts, cinnamon and saffron. Pour the pomegranate mixture in to the walnut mixture and stir gently to combine.
  4. Add the browned squash to the chicken pot and mix. Add the pomegranate/walnut mixture to the chicken pot and stir well. Bring the pot to a boil then reduce to a simmer and cook for 2-3 hours, stirring occasionally.
  5. Before serving, sprinkle fresh pomegranate seeds in to the fully cooked stew. Excellent served over rice or chelo.
Recipe by Port and Fin at https://portandfin.com/khoresh-e-fesenjan-persian-pomegranate-stew-with-chicken-walnuts/