فسنجان
Fesenjan
A festive northern stew — sweet, sour and nutty — served on Yalda night.
Prep 20 min · Cook 120 minServes 4Medium
Ingredients
4 pers.
The story behind the dish
Fesenjan comes from Gilan on the Caspian coast, where pomegranates and walnuts grow side by side. It is traditionally served on the longest night of the year.
Cooking mode
- 1Toast the ground walnuts in a dry pot for 5 minutes.
- 2Add 1 l water and simmer 1 hour until the walnut oil rises.
- 3Brown the onion and chicken separately.
- 4Stir in the molasses, add the chicken, cook 45 minutes.
- 5Balance sweet and sour to taste; garnish with pomegranate seeds.
Tips & troubleshooting
- ✦The stew is ready when a layer of walnut oil glistens on top.
- ✦Some like it sweet, some sour — adjust sugar and molasses at the end.
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