How to make Fesenjān (Fesenjoon) - A regal iranian Pomegranate and Walnut stew

Introduction

In this tutorial, we will guide you through the process of making Fesenjān, a traditional Iranian stew made with walnuts and pomegranate molasses. This regal dish is known for its rich flavors and slow-cooked texture, making it a perfect addition to your culinary repertoire. Whether you're a seasoned cook or just starting out, this step-by-step guide will help you create a delicious Fesenjān at home.

Chapter 1: Preparing the Ingredients

To start, gather your ingredients and prepare them as follows:

1. Choose Your Meat

   • You can use either chicken or duck. For a special experience, opt for a whole duck.

2. Break Down the Duck

   • Remove the legs and breasts:
     • Cut off the wingtips.
     • Pop out the thighs and detach them from the carcass.
     • Slice down either side of the breastbone and detach the breast.
     • Remove the wings from the breasts.
   • Keep the carcass and wingtips for making stock later.

3. Chop Onions

   • Dice 2 medium onions into a medium or small size. Smaller pieces will dissolve better in the sauce.

4. Bloom Saffron

   • Take 20 to 30 strands of saffron and place them in a mortar with a pinch of salt.
   • Grind it into a fine powder.
   • Add 60 ml (2 oz) of hot water to dissolve the saffron, creating a saffron-infused liquid.

Chapter 2: Making Walnut Paste

1. Toast Walnuts

   • Use 300 grams (10.5 oz) of walnuts.
   • In a cold pan, toast the walnuts for about 2 minutes, stirring constantly until fragrant.

2. Process Walnuts

   • Transfer the toasted walnuts into a food processor and blend until they reach a paste-like consistency, similar to soft cookie dough.

Chapter 3: Cooking Your Fesenjān

1. Render Duck Fat

   • In a large pot, place the duck pieces skin side down while the pot is cold.
   • Turn the heat to medium and allow the fat to render for at least 10 minutes until crispy, then flip and cook for an additional 5 minutes.
   • Remove the duck and set aside.

2. Sauté Onions

   • Add the chopped onions to the pot, sautéing in the rendered fat for 2 minutes.
   • Once they begin to soften, stir in 1 tsp of ground turmeric and continue to sauté for another 4 to 6 minutes until fully cooked.

3. Deglaze and Combine

   • Deglaze the pot with a small amount of water.
   • Add the walnut paste, stirring constantly for about 5 minutes until the oils begin to seep out.

4. Add Flavorings

   • Mix in 1 tbsp of tomato paste (optional) and 60 ml (1/4 cup) of pomegranate molasses.
   • After a few minutes, add 2 tsp of salt, 3/4 tsp of black pepper, 1/2 tsp of cinnamon (optional), and the saffron water.

5. Incorporate Stock

   • Pour in 1 liter (1 quart) of duck or chicken stock, stirring thoroughly until the walnut paste is dissolved and the pot is clear.

6. Simmer the Stew

   • Return the duck pieces to the pot and turn the heat to high until it reaches a light simmer.
   • Reduce the heat to very low, cover with a tight-fitting lid, and let it simmer for 2 hours (1 hour for chicken).

7. Final Cooking Time

   • After 2 hours, check the tenderness of the duck. If it's soft, remove it and let the sauce cook down for another hour.

Chapter 4: Serving Your Fesenjān

1. Reheat and Garnish

   • Reheat the duck in the sauce for a few minutes, skimming off excess fat if necessary.
   • Serve the stew garnished with pomegranate seeds and parsley.

2. Accompaniment

   • Pair the Fesenjān with steamed basmati rice. For a golden rice color, mix half a cup of cooked rice with 1 tsp of the saffron liquid.

Conclusion

Congratulations! You have successfully made a delicious Fesenjān. This rich and flavorful stew is perfect for special occasions or when you want to impress your guests with a taste of Persian cuisine. Enjoy your meal, and don’t hesitate to explore more Middle Eastern recipes in the future!