Khoresht-e Fesenjan (Chicken and Walnut Stew)
Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic Iranian stew. See the recipe »
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Skillet
- Food processor
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Slotted spoon
- Tongs
- Plate
- Ladle
- Kitchen timer
- Paper towel
- Colander
- Serving platter
Ingredients
- 1⁄4 cup canola oil
- 2 lb. boneless, skinless chicken thighs, cut into 2 1/2″ pieces
- Kosher salt
- freshly ground black pepper
- 1 1⁄2 tbsp. ground turmeric
- 1 large onion, thinly sliced
- 2 cups finely chopped spinach
- 1 1⁄2 lb. walnuts
- 2 cups pomegranate molasses
- 1⁄4 cup sugar
- Sliced red onion, to garnish
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