[according to my
Persian Pomegranate and Walnut Stew
1 Tbsp + 1.5 Tbsp grapeseed oil
1/2 Tbsp salt
1 tsp pepper
1 tsp oregano
2 onions, chopped
1.5 cups walnuts
2 cups chicken broth and/or water
1 cup grated or shredded butternut squash
2 Tbsp agave nectar, or to taste**
-Brown your chicken in 1 Tbsp oil and sprinkle with salt, pepper,
-Set chicken aside and heat the remaining oil in the same pot.
-Add chopped onions and sauté until soft.
-Add ground walnuts and continue mixing until light brown.
-Add pomegranate paste and let simmer a few minutes.
-Add your broth or water, the spices, and the butternut. Bring
-Stir the chicken back in, bring to a boil, then lower to simmer for an hour or so. Taste and season again if needed, and add agave if too sour.
**depending on the sweetness of your pom paste, you might want to add a sweetener. i ended up adding 2 Tbsp of agave to mine because it was pretty sour, but we still like it fairly tart. you should adjust it to your preferred flavor.
a few other options-
meat: i use chicken breast in my fesenjan. you can use a whole chicken chopped up, or just your favorite parts. many persians like to make small meatballs, brown them and then add them in.
vegetarian: you can take the meat out and instead add some fried eggplant in- the flavor is great. another veggie options is to instead of grated butternut, add cubed butternut squash, brown them, and add where it says to add the meat.
nuts: walnuts are traditional, but you can always try mixing walnuts, cashews, almonds, etc. for a different type of flavor if you want.
the pictures below demonstrate the difference between pomegranate pastes:
the 1st was cooked with only Sadaf brand, and the second with the Cortas and Asmar combination.
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