Fesenjoon in July

Fesenjoon, also spelled Fesenjan, is one of the best national dishes in Iran. If you see walnuts, pomegranate syrup, saffron steeping in hot water, and poultry (duck or chicken) in an Iranian kitchen, you can be sure that Fesenjoon is on the menu. 

Here is an exact recipe and more details about this wholesome stew from Persian Mama : 

Khoresh Fesenjan

I used boneless chicken breasts, although I think bone-in thighs and legs might create more flavor. Also, most Iranian food is mild when it comes to that spicy mouth-on-fire taste that I love since I grew up on very spicy Pakistani and Texan food, so I'd add some form chili peppers to taste. 

Still, the tangy sour taste from the pomegranate is delicious. 

So first, I ground up some walnuts in a food processor (toast them first to be exact). 

Then brown some onions.

Then brown the chicken in the same pan.

Add the walnuts to the browned chicken and onions in a big pot. 

Add a few cups of boiling water.

Then add the pomegranate paste.

Add 

Tomato paste (not common, but sometimes used for depth of flavor and color).

Turmeric

Salt

Saffron water

The color should develop into a deep tawny coffee hazel tint 

I also toasted and tossed a few whole walnuts with salt and pomegranate syrup.

Serve with saffron rice, cucumbers, and yogurt. 

Here is another take on Fesenjoon:

 

And another!

And here's a more flexible and easier approach (my kinda thing!):

Recipe details from Aashpazi HERE.

And if you ever get the chance to watch Season 12 Episode 10 of Beat Bobby Flay,

enjoy as he and Chef Amanda Freitag battle it out in making Fesenjoon!

ENJOY!