Pomegranate Stew (Fesenjoon)

If you are an athlete preparing for a race, you should try this energizing meal during training and in the week before your event. Combination of almonds, walnuts and pistachio nuts in this recipe will work great, they got lots of protein and the carbs you need.

The protein and monounsaturated fats in raw nuts are not only satisfy the hunger, but also increase the body’s energy and immune system. They also contain potassium, magnesium, iron, phosphorous, zinc, vitamin E, selenium, copper, calcium and thiamin.

This is one of our family favorite exotic Persian dishes. It is a well-balanced and healthy meal that you will never get tiered of. It is full of antioxidant and the type of fat that these nuts contain actually decreases the level of “bad” LDL cholesterol and helps maintain the desirable levels of “good” HDL cholesterol.

I’ve never hesitated to offer Fesenjoon to my non-Persian friends. This dark brownish purplish color stew, the aroma and above all the taste will speak for itself.
I mastered to make this dish with just couple of trials. Give this recipe a try and email me with any questions.

Note: Please notice this is not a recipe for someone suffering from nut allergy.

Ingredients:

• 4 pieces of chicken breasts, rinsed, cut into pieces
• 1 medium onion chopped
• 1/2 cup  walnuts
• 1/3 cup  almonds
• 1/3 cup  pistachio nuts
• 3- 4 tablespoons Pomegranate paste (or molasses)
• sugar to taste (use only if the pomegranate syrup is too tart) — the more you add the sweeter it will make the stew
• salt/pepper to taste
• 1/2 teaspoon turmeric

Directions:

1- In a food processor, pulse walnuts, almonds, and pistachio nuts until finely ground. Set aside.

2- Sauté the onion and chicken with the salt, pepper and turmeric until well browned. You do not need any oil, the moisture in the onion help in this process. Once the onions are tender, add all the nuts to the saucepan. Mix them well; add about 3 cups of water and the pomegranate paste to the saucepan.

3- Finally, cover the pot, bring to boil, reduce heat to low, and allow simmering for about 2 hours. Stir occasionally. Cook it long enough until all of the oil from the nuts rise. The consistency should feel like a very thick brownish purple color stew. I personally suggest scooping out the oil for better healthier recipe.

4- Taste the stew and if the taste is too sour you may add some sugar to taste. Fesenjoon is ready to be served with plain rice.

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