Persian chicken or fasenjan is classic Persian dish. Served with saffron rice or steamed basmati rice this is a perfect combination for Dinner or an indulgent Lunch.
This is typical Iranian recipe of chicken stew with mildly spicy, aromatic pomegranate and walnuts sauce. The Persian name of this delicious chicken stew is Khoresh Fesenjan. I sometimes make a vegetarian version of fesenjan sauce with chickpeas, and sometimes with vegetables.
Authentic Persian recipe is made with chicken, along with another Persian delicacy Khoresht-e-Ghorme-sabzi (green vegetable and meat stew) and rice, this makes a comfort meal on an Iranian table.
Chicken is cooked separately and then simmered and slow cooked in a nutty, aromatic and spicy sauce. Fesenjan sauce is mildly sweet and tangy because of pomegranate molasses and pomegranate pearls that are added to it.
It is a rich dish, perfect to serve during winters.It combines the goodness of two delicious and healthy ingredients walnuts and pomegranates. I used California walnuts as this is a perfect recipe to use healthy walnuts. While cooking the sauce, creamy walnuts are cooked on slow heat till oil starts to float on the top of sauce. For making the sauce for the chicken stew, walnuts are toasted and ground.
If you like little texture to your sauce you can grind half of the toasted walnuts and finely chop rest half of the walnuts.The toasted and ground walnuts are cooked with pomegranate molasses and spices to make the rich smooth sauce which is the base of fesenjan or Persian chicken stew.
You can use chicken with bones or boneless which I used in this recipe as per your liking. As I said previously if you are vegetarian like this sauce works beautifully with chickpeas and tofu too. And for meat lovers my son and husband love it and there are never leftover fesenjan even if I make a double batch :).