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
Serves: Serves 6
Ingredients
  • 2 medium onions, thinly sliced
  • 10 boneless skinless chicken thighs
  • 2 Tbsp olive oil
  • ½ tsp salt
  • 2 cups butternut squash, peeled and cubed (~1 small squash)
  • 2 cups walnuts, ground*
  • ½ tsp cinnamon
  • ¼ tsp saffron
  • ½ cup pomegranate paste dissolved in 2½ cups warm water
  • 1 fresh pomegranate, arils
Instructions
  1. Preheat oven to 400 degrees. Toss cubed butternut squash in a slash of olive oil and spread out in a single, even layer on a large baking sheet. Bake for 35 minutes, until lightly browned and tender.
  2. Heat a glug of olive oil in a large pot over medium heat. Add the onions and 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 medium mixing bowl, combine the ground walnuts, cinnamon and saffron. In a separate bowl or large measuring cup, combine the pomegranate paste with the warm water and stir until the paste is completely dissolved. 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. Immediately before serving, sprinkle fresh pomegranate arils in to the fully cooked stew. If you are making this ahead of time, reserve the arils until just before serving- the taste and texture will remain the same in your leftovers if the arils are left in for a length of time (and this does make spectacular leftovers!) but the bright red colour will leach out of them- it's just an aesthetic thing, so no biggie if it happens. Serve overtop rice or Persian chelo- a rice dish with a crispy crust on the bottom (heavenly!).
Notes
* I use a mortar and pestle for this and don't grind them toooo well. Chunks are more than okay- great, even! If you don't have a mortar and pestle, I recommend putting them in a ziploc bag and crushing them with a heavy rolling pin.
Recipe by Port and Fin at https://portandfin.com/khoresh-e-fesenjan-persian-pomegranate-stew-with-chicken-squash-walnuts/