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Another one in the lineup of the most popular Persian (Iranian) Khoreshes (stews), right up there with Gheymeh and Ghormeh Sabzi is the Fesenjoon Khoresh! This is considered a dish with royal pedigree that originated on the Caspian Coast where they have a lot of ducks and walnut trees! This is a long and low simmered stew made with ground walnuts and duck meat (usually leg quarters), accented with a sweet and sour touch coming primarily from Pomegranate Molasses (and then adjusted with some kind of sweetener and citrus acid - lemon or lime juice). The intended final flavor profile for Fesenjoon is a tangy balance known to Persians as Malas (translation of tangy in Farsi).
Ducks take much much longer than chicken to cook and they are usually much more expensive, so a majority of times this dish is made with chicken. Specifically, it is made with chicken drumsticks because they resemble duck parts more than other chicken parts. So, if you are using duck meat, make sure the second simmering stretch is much much longer than the 20 minutes we prescribe for chicken drumsticks in the recipe I give (below in the comments section). If you live in the United States (especially in the South), you can use pecans instead of walnuts!
A fun fact about Fesenjoon stew is that it follows the same identical technique that many other culinary cultures use for a similar dish of nuts and poultry. Mexicans have Chicken Mole while the Indian sub-continent has brought us the Chicken Tikka Masala (by the way of London, England)!
Like almost all other Persian stews, Fesenjoon ios served with Persian Saffron Rice and usually a side of salad (such as Shirazi Salad). You can find videos for the Persian Saffron Ricxe and the Shirazi Salad on this channel.
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Full recipe for Fesenjoon is placed in first comment under this video.
0:00 Introduction
0:38 Thank you for 6000 subscribers!
1:07 Preparing (grinding) walnuts
1:49 Showing ground walnuts
1:56 Starting to roast ground walnuts
2:37 Explaining the technique being shared by multiple culinary cultures (Mexican chicken mole, Indian style chicken tikka masala, etc.)
3:03 Walnut oil released
3:32 Finished roasting ground walnuts
3:48 Preparing (trimming) chicken drumsticks
4:15 Applying salt & pepper to chicken drumsticks
4:27 Introducing the use of a heat defuser on the stove eyes to prevent nuts from burning
5:03 Sautéing the chicken drumsticks
6:39 Putting sautéed drumsticks aside in a bowl
7:05 Sautéing the onion in the brown bits left from the chicken
7:38 Adding the turmeric to the onions
8:04 Adding the hot chicken broth
8:30 Bringing broth and onions to a boil and scraping the bottom of the pot to dissolve the brown bits
8:34 Adding brown sugar, cinnamon, and cardamom
8:51 Explaining the concept of MALAS flavor profile (a balance of sweet and sour - TANGYU)
9:02 Adding the pomegranate molasses to simmering stew
9:49 Adding a touch of cayenne pepper for a bit of heat!
10:07 Adding the roasted ground walnuts (or pecans) in the stew
10:28 Adding Bukhara (dried) plums (remove the pits)
10:59 Bringing liquid temp up to a boil then dropping it to simmer and letting it simmer for 20 minutes
11:37 Returning the partially cooked chicken drumsticks to the walnut pomegranate stew
12:15 Starting the second 20-minute simmer for the stew
12:33 After the second 20-minute stretch, adding the lemon (or lime) juice and the saffron solution
13:06 Start simmering the stew for another 10 minutes
13:20 Removing the chicken drumsticks from the stew and tenting to keep them warm (chicken is cooked and ready at this point)
13:50 Taste and adjust salt, pepper and tanginess
14:33 Showing the walnut oil layer on the top of the stew
14:46 Simmering a final 20-30 minutes to reduce/thicken the sauce by about 1/4 or until we achieve the desired thickness of the Fesenjoon khoresh
15:17 Finished Fesenjoon
15:46 Outtro
