Fehsenjoon – Saffron Spice, Pomegranate,& Walnut Stew
The rich, elegant and tasty Persian Dish (Stew).
It is a highly appreciated among not only with Persians but world-wide. The combination of pomegranate juice and walnut with Saffron spice makes it irresistible on pallets and impossible not to fall in love with.
Recipe Compliments of – Chef Behzad Jamshidi
- In a heavy base pot, heat up a few tablespoons of olive oil until smoking – a Dutch oven would be ideal for this. Meanwhile, season generously on both sides of the hen or duck meat with salt and fresh cracked pepper.
- Carefully place the legs and thighs away from you into the pan, and allow the meat to caramelize for 2-3 minutes before turning over and continuing to caramelize for another 2-3 minutes on the opposite side. Take the meat out of the pan and set aside until later.
- Turn the heat onto medium low, then add the onions with a small pinch of salt; this helps pull moisture out of the onions, and encourages them not to over caramelize. Sauté for 2-3 minutes, then cinnamon, turmeric, and pepper and continue to sauté for another minute until the spices are aromatic.
- Meanwhile, in a food processor, ground your toasted walnuts for 2-3 minutes. You should have something resembling a coarse paste.
- Add your ground walnuts, saffron spice, stock, and pomegranate. Give a good stir to combine. It is important to carefully watch over the braise while it cooks.This is because the sugars and fats can over caramelize and burn with little notice. This stew is not forgiving.
- Add your protein into the braising liquid, top with additional water or stock to assure that it is completely covered. Bring to a gentle simmer, never have the braise at a boil. Allow to cook on a low flame for a minimum of 1 1/2 hours and up to 2 ½. The longer the meat braises, the more tender the result.
- Stir the stew every 10 minutes to assure the bottom is not burning; notice the color changing and deepening as it cooks, the stew should not look greasy or have an oil film forming on top – this is a sign that it is cooking at too high of a heat.
- Once meat is tender, adjust the tartness of the stew with a bit of salt and sugar.
- You can choose to pull the meat off the bones or serve it as is.
- 4 lb Cornish Game Hen or Duck Legs & Thighs, Bone- In
- 1 Medium Sized Yellow Onion, Chopped Fine
- 1 1/2 Cups Walnuts, Toasted
- 3/4 Cup Pomegranate Molasses
- 1 Tsp Pepper
- 1 1/2 Tsp Turmeric
- 1 Tbsp Cinnamon
- 2 Tbsp Sugar
- 2 Tsp Salt
- 1 Pinch Saffron spice, (1 sachet) Finely Ground
- 2 Quarts Chicken Stock