How to make Fesenjān (Fesenjoon) - A regal iranian Pomegranate and Walnut stew

Fesenjān (Fesenjoon) is a regal Iranian stew that is made using pomegranate molasses and walnuts. It's commonly made with chicken or duck, and it has an amazing flavour. The ingredients combine to create a sauce that is tangy, rich, nutty and has an amazing mouth feel. This is one you should definitely try out!
----
➥ Patreon https://www.patreon.com/MiddleEats
➥Instagram https://www.instagram.com/middleeatsyt/
➥Facebook https://www.facebook.com/MiddleEatsyt/
Music by Epidemic Sounds - Referral link for a free trial here
https://www.epidemicsound.com/referral/zpsg6n/
----
00:00 Intro
00:46 Preparing the Ingredients
02:44 Making walnut paste
02:35 Cooking your fesenjān
06:42 Serving suggestion
07:06 Taste test + Review
----
My Kitchen Equipment:
(These links are amazon affiliated and help pay for the running of this channel at no extra cost to you)
Food Processor: https://geni.us/2qQ9bX
Smaller food processor: https://geni.us/gtPJ33
My Kitchen Scale: https://geni.us/o3tM
Another great Kitchen Scale: https://geni.us/LuxWJ17
Vegetable Peeler: https://geni.us/tiNom
Citrus Juicer: https://geni.us/8xWwcBB
Box Grater: https://geni.us/d4YE
Stainless Steel Cookware: https://geni.us/EsaLACR
Utensils: https://geni.us/Da55Vjd
Glass jugs: https://geni.us/QAuvNNB
Stick blender: https://geni.us/E2FNym

My Filming Equipment:
Sony a6400: https://geni.us/Cc7J0Nj
Sony F1.8 Lens: https://geni.us/5ATix6
----
Ingredients:
1.5-2 kg (3-4 lb) Chicken or Duck
300g (10.5 oz) Walnuts
2 Medium Onions
1L (1 Quart - 34 fl oz) Duck or Chicken stock
60ml (1/4 Cup) pomegranate molasses
30 ml (2 Tbsp) Vegetable Oil (If you are using chicken)
1 Tbsp Tomato Paste
1 Tsp turmeric
1/2 Tsp Cinnamon
Pinch (20-30 strands) of saffron
----
Directions:
1- Break down your chicken or duck into 2 Legs and 2 Thighs (Instructions here https://youtu.be/xmii8BU5Pyg?t=30)
2- Place your walnuts in a food processor or blender, and process into a cookie dough like consistency
3- Dice your onions into a medium or small dice
4- Place your saffron in a mortar and grind into a powder, then dissolve it in 60ml of hot water
5- Place your chicken or duck into a cold pot skin side down and turn the heat up to medium
6- Allow the fat to render out of your poultry for 10 minutes, then flip and do the other side for 5 minutes
7- Remove the poultry and add in the onions, saute in the fat for about 2 minutes
8- Add the turmeric once the onions start to soften and saute for 4-6 more minutes
9- Deglaze the pot with a small amount of water, then add in the walnut paste. Mix together to combine and stir constantly for 5 minutes
10- Once the oils start to seep out of the walnut, add the tomato paste and pomegranate molasses
11- Cook this for a few more minutes until the mixture appears glossy then add the salt, black pepper, cinnamon, saffron water and stock
12- Mix thoroughly with the walnut and onions, till the walnut paste has dissolved into the liquid and the bottom of the pot feels clean
13- Add your poultry back to the pot, then turn the heat up to high
14- Once it comes to a simmer, turn the heat down to a very low setting and cover with a tight fitting lid
15- Allow it to cook for 2 hours (1 hour chicken) and then check your meat for tenderness. Remove it from the pot when soft and cooked through
16- Place the pot back on the stove and allow it to continue cooking till it has simmered for a total of 3 hours
17- Add the meat back to the pot, allowing it to warm through, then serve immediately
18- Garnish with pomegranate seeds and parsley, serve with steamed basmati rice

Видео How to make Fesenjān (Fesenjoon) - A regal iranian Pomegranate and Walnut stew канала Middle Eats