Easy Persian Walnut Stew - Fesenjoon
Fesenjoon has layers of earthy flavors from the nuttiness of creamed walnuts and tanginess from the delicious addition of pomegranate molasses webbed in shredded chicken then served over steamed white rice
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: Middleeastern, Persian
Keyword: chicken, Fesenjoon, Persian Food, Walnut stew
Servings: 12 Servings
Author: Lama
- 1 ½ lbs chicken Breast about 5-6 pieces
- 12 cups water
- 8 cups walnuts ready to eat
- 2 bouillon cubes
- 1 cup pomegranate molasses
- ½ teaspoon seven spices or all spice
- 2 tablespoons salt or to taste
- 1 lemon juice or ½ teaspoon citric acid
In a medium pot boil the chicken breasts in 12 cups of water for 25-30 minutes or until cooked. Remove the chicken from the water and place in a bowl, shred the chicken once they cool down.
Place the broth in a large bowl. To a blender begin to add 8 cups of broth to 8 cups of walnuts. Blend well until creamy then place the creamed walnuts back into the pot. You can blend them 2 cups at a time!
Once you have all the walnuts and broth blended, add in the shredded chicken, 1 cup pomegranate molasses, bouillon cubes, seven spices or all spice, lemon, and salt. Mix, taste, and adjust lemon and salt to your liking. Allow to simmer for 20 minutes. Serve over warm steamed rice.