Fesenjon Pomegranate Stew

Fesenjon Pomegranate Stew

Estimate serves 8-12 meals

Walnuts

1. Toast 1 pound (about 4-4.5 cups) walnuts using one of these methods:
a) spread in a single layer in large skillet and toast on medium high, stirring frequently until lightly toasted
b) spread them in a single layer in a baking sheet and toast at 350F in the oven 8-10 min. Be sure to keep an eye on them
meanwhile, you can start the sauté section if you’re feeling confident and chop your shallots
2. Allow walnuts to cool enough to handle.
work on sauté
3. Place in blender and blend until coarse mixture

Sautee

Finely chop 3 shallots

In the a sauce pan:

  • Heat 3 tbsp olive oil or 3 tbsp butter
  • Sauté 3 finely chopped shallots in olive oil/butter until lightly brown.
  • Add the following spices and toast 2 minute more
    • 1/2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp ground black pepper
    • 1/2 tsp salt
    • 1 stick cinnamon
    • 1 full cardamom pod or 1 piece cardamom

All Together

To the crockpot, add all the ingredients:

  • 4 lb meat (traditionally made with chicken but chicken, veal, stewing beef, chickpeas are all okay too. Fish is a big no-no in this recipe)
  • Ground walnut paste (if gets stuck, blend some water to get it out)
  • Sautéed shallots and spice
  • 2 tablespoons sugar
  • 150 mL pomegranate molasses

Mix well at this point then add liquids

  • 3 cups water or chicken stock until meat is covered
  • Juice and zest from 1 orange

Cook covered on high for 4h or until meat is tender
Cook uncover and cook on low for 1h, stir every 15 minutes, if you desire a thicker consistency
Place cover back on and keep warm until ready to serve

Serve on top of rice and garnish with fresh pomegranate

Possible adaptions:
adding garlic to sauttee, carrots, turmeric, saffron, pitted rehydrated prunes, etc. sear meat before adding to main stew (especially if using chicken)

Sources: Peivand’s family recipe, My Persian Kitchen, Feasting at Home

Rough Notes

5ish baking cups whole walnuts
7 small onions
4 carrots peeled + 1/4 cup water
Food process above
10 small dry prunes runes (de-seed or be careful), rehydrate

Place ingredients in pot and mix
Add rehydrated prunes
1 teaspoon (eating) turmeric
1 teaspoon salt
Fill with water

Let heat on medium high until boiling
Reduce to low for 4 h

At 3h40min, add 2 spoons pomegranate paste and cooked meat and 4 spoons of sugar

Make meatballs
1lb ground beef
2 small onions, diced
1 tbsp turmeric
Pinch of cinnamon
Salt
Pepper
Sear meatballs or chicken



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