Persian Fesenjoon Khoresh (stew) بهترین خورش فسنجون مرغ

Introduction

In this tutorial, we will guide you through making Fesenjoon, a traditional Persian stew, using chicken drumsticks instead of the usual duck legs. This recipe is perfect for a small gathering and is characterized by its rich flavors, combining walnuts and pomegranate molasses for a tangy delight.

Chapter 1: Preparing the Walnuts

• Start with 0.5 pounds of walnuts.
• Use a food processor to grind the walnuts as finely as possible.
  • Process for 30 to 45 seconds for a fine consistency.
• Carefully scrape the ground walnuts off the blade.

Chapter 2: Roasting the Walnuts

• Heat a frying pan on low and add the ground walnuts without oil.
• Increase heat to medium-high and stir continuously to prevent burning.
• Roast for 2 to 3 minutes until the walnuts start releasing their oil and become aromatic.

Chapter 3: Preparing the Chicken Drumsticks

• Trim chicken drumsticks by cutting around the top to create a "lollipop" effect.
• Season the drumsticks with salt and pepper generously.
• Heat grapeseed oil in a Dutch oven on medium-high.

Chapter 4: Sautéing the Chicken

• Place drumsticks in the hot oil and sauté for 4 to 5 minutes on each side until golden brown.
• Remove the chicken and set it aside in a bowl, keeping the flavorful bits in the pot.

Chapter 5: Sautéing Onions and Spices

• Add chopped onions to the Dutch oven, using the leftover chicken fat for flavor.
• Sauté until translucent, then add turmeric for aroma and color.

Chapter 6: Adding Broth and Sweet Spices

• Pour in 3 cups of hot chicken broth to deglaze the pot, scraping up any brown bits.
• Stir in brown sugar, cinnamon, and a touch of cardamom.

Chapter 7: Balancing the Flavor

• Add pomegranate molasses for tanginess. Adjust sweetness or tartness with lime juice or sugar as desired.
• Add a pinch of cayenne pepper for a hint of heat.

Chapter 8: Incorporating the Roasted Walnuts

• Stir in the roasted ground walnuts and any dried plums (remove pits) to the pot.
• Bring the mixture to a boil, then reduce heat to a simmer and cover.

Chapter 9: Simmering the Stew

• Let the stew simmer for 20 minutes, stirring occasionally to prevent sticking.
• After 20 minutes, return the chicken drumsticks to the pot, ensuring they are submerged in the liquid.

Chapter 10: Final Simmer and Flavor Adjustments

• Simmer for another 20 minutes.
• Add lime juice and saffron solution (1-2 tablespoons of saffron mixed with hot water) for color and aroma.
• Simmer uncovered for an additional 10 minutes to enhance flavors.

Chapter 11: Finishing Touches

• Check for seasoning: adjust salt, pepper, sweetness, and tanginess to taste.
• Let the stew reduce for 20 to 30 minutes until it thickens to your preference.

Conclusion

Your Fesenjoon is now ready to be served! This dish pairs beautifully with Persian saffron rice. For the best flavors, consider making it a day in advance, as the stew tastes even better the next day. Enjoy your delicious, tangy stew with family and friends!