I love Iranian food.
No, that’s not nearly strong enough. I adore Iranian food.
I adore Iranian food and this is my favourite dish I have tried thus far. In fact, a good pomegranate ‘khoresh’ is the number one reason I have looked forward to pomegranate season so much over the last couple years.
Yeah, I get it, it might not look like much- but it’s a stew, gimme a break.
Like any good stew, this dish requires some simmer and think time before it’s ready to eat but I assure you the wait is more than worthwhile. Very little prep time, lots of simmer time- it’s a great meal for those lazy Sundays when you want a proper feast but don’t want to spend the day slaving away.
Best of all, this khoresh celebrates the typical flavours of the season in a totally fresh and new way (unless you are Iranian in which case, then this is all same-old-same-old for you 😉 ). Butternut squash, walnuts, cinnamon, pomegranate…
I like to serve this dish with chelo, a Persian caramelized rice dish which I just can’t get enough of, but it’s also great served atop a big bowl of plain Jasmine or Basmati rice.
| Khoresh-e Fesenjān - Persian Pomegranate Stew with Chicken, Squash & Walnuts | Print |
- 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
- Heat a bit of olive oil in a large frying pan over medium heat. Add chopped butternut squash and cook until browned. Set aside.
- 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.
- 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.
- 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.
- Before serving, sprinkle fresh pomegranate seeds in to the fully cooked stew. Excellent served over rice or chelo.
How many does this serve? Sounds like a wonderful dish – thought I’d make it for tonight, on this cold sunday 😉
This recipe serves 6-8 if served alongside rice. I usually make it for my little family of 3 though, and look forward to leftovers throughout the week 🙂 Hope you enjoy it as much as I do, Astrid. It’s a winter staple for me!