How to Make Fesenjān

Step-by-Step Guide

1. 1

   Step 1: Preheat oven to 350.

   Using olive oil, sauté chicken.
   
   When it has reached a golden brown complexion, remove from pan, and set aside for later., Bake for roughly 5 to 6 minutes, until they are toasted.
   
   Allow it to cool down before finely chopping walnuts with a food processor., Keep lid slightly open, and stir occasionally for 20-22 minutes.,, Gently simmer for 40 minutes, or until stew is dark brown with an oily layer on top.
   
   If stew has lost its sweetness, adjust flavor with sugar and pomegranate molasses, and stir well., Stir one last time, and serve with Persian steamed white rice.
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   Step 2: Season chicken with salt and pepper.

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   Step 3: Spread walnuts evenly on baking sheet.

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   Step 4: Add the walnuts

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   Step 5: diced onion and 2 cups of water into a Dutch oven

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   Step 6: and simmer over medium heat.

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   Step 7: Add 2 cups of pomegranate molasses

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   Step 8: squash

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   Step 9: saffron mixture

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    Step 10: cinnamon

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    Step 11: sautéed chicken breasts and 1 cup of chicken broth.

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    Step 12: Carefully add sugar

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    Step 13: and pomegranate molasses and taste test to make sure your stew has a tangy sweetness to it.

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    Step 14: Bring stew to a low boil

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    Step 15: and simmer until the sauce has a thick texture and the chicken is fully cooked.

Detailed Guide

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