1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Fesenjoon | Fesenjan - Walnut and Chicken Stew
Ir

Preparations

  1. Step 1

    Get your ingredients ready! Juice the lemons and prepare the rice (you want it to be finished by at the same time as the fesenjoon, in about 90 minutes). Prepare the other ingredients as follows.

    Get your ingredients ready! Juice the lemons and prepare the rice (you want it to be finished by at the same time as the fesenjoon, in about 90 minutes). Prepare the other ingredients as follows.

  2. Step 2

    Finely grind the walnuts.

    Finely grind the walnuts.

  3. Step 3

    Mince the onion finely in a food processor or use a knife.

    Mince the onion finely in a food processor or use a knife.

  4. Step 4

    Remove the skin from the chicken and cut into bite-sized pieces.

    Remove the skin from the chicken and cut into bite-sized pieces.

  5. Step 5

    If using saffron, pound it into smaller pieces with a mortar &  pestle if available, then mix with about 1/4 cup boiled water. Cover with plastic wrap and let soak for at least 30 minutes (longer the better!)

    If using saffron, pound it into smaller pieces with a mortar & pestle if available, then mix with about 1/4 cup boiled water. Cover with plastic wrap and let soak for at least 30 minutes (longer the better!)

  6. Step 6

    Heat a little oil in a pan and saute onions until most of the moisture has evaporated (about 5-10 minutes).

    Heat a little oil in a pan and saute onions until most of the moisture has evaporated (about 5-10 minutes).

  7. Step 7

    Add the walnuts to the onions and turn the heat to low. Toast the walnuts for about 10 minutes, stirring constantly so they do not burn.

    Add the walnuts to the onions and turn the heat to low. Toast the walnuts for about 10 minutes, stirring constantly so they do not burn.

  8. Step 8

    Add about 2 cups of cold water. The cold water helps bring out the delicious oils from the walnuts!

    Add about 2 cups of cold water. The cold water helps bring out the delicious oils from the walnuts!

  9. Step 9

    Bring to a simmer, then add the tomato paste. Mix well.

    Bring to a simmer, then add the tomato paste. Mix well.

  10. Step 10

    Add the chicken and stir.

    Add the chicken and stir.

  11. Step 11

    Add a few ice cubes into the pan. Again this helps bring out the oils from the walnuts.

    Add a few ice cubes into the pan. Again this helps bring out the oils from the walnuts.

  12. Step 12

    Cover the pan with the lid and simmer for about 30-45 minutes. You can insert a spatula under the lid into the center of the pan which helps prevent burning. Add a little cold water during cooking if it gets too low.

    Cover the pan with the lid and simmer for about 30-45 minutes. You can insert a spatula under the lid into the center of the pan which helps prevent burning. Add a little cold water during cooking if it gets too low.

  13. Step 13

    Add sugar and lemon juice. If you like a slightly sweeter taste, add more sugar. If you enjoy a tart/sour taste, add more lemon juice. You can adjust the flavor later!

    Add sugar and lemon juice. If you like a slightly sweeter taste, add more sugar. If you enjoy a tart/sour taste, add more lemon juice. You can adjust the flavor later!

  14. Step 14

    If using saffron, stir in a few spoonfuls (about half) of the saffron water. Save the rest for the rice.

    If using saffron, stir in a few spoonfuls (about half) of the saffron water. Save the rest for the rice.

  15. Step 15

    Continue cooking the fesenjoon on low for an additional 15-20 minutes, until the stew is pretty thick. Adjust salt, pepper, sugar and lemon to taste.

    Continue cooking the fesenjoon on low for an additional 15-20 minutes, until the stew is pretty thick. Adjust salt, pepper, sugar and lemon to taste.

  16. Step 16

    Right before you're ready to serve, make the saffron rice by adding 1/2-1 cup of rice to a bowl and mixing it with the rest of the saffron water.

    Right before you're ready to serve, make the saffron rice by adding 1/2-1 cup of rice to a bowl and mixing it with the rest of the saffron water.

  17. Step 17

    Top the remaining white rice with the saffron rice. This creates a beautiful mixing of color!

    Top the remaining white rice with the saffron rice. This creates a beautiful mixing of color!

  18. Step 18

    Serve rice onto plates and top with plenty of fesenjoon.

    Serve rice onto plates and top with plenty of fesenjoon.

  19. Step 19

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • Felice

    Felice If you cook this with spices, what kind do you usually put in? I want to try a version with spices!

    over 6 years ago
  • FARDIN

    FARDIN I think cinnamon goes really well with walnuts but the sweet fesenjoon would become tastier!
    cumin and cardamon with the sweet-sour one!
    good luck!!

    over 6 years ago
  • Felice

    Felice Thanks Fardin! I'll give it a try :D

    over 6 years ago
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