A delicious recipe for fesenjan-a persian stew made with ground walnuts and pomegranate. Make this with chicken, or keep it vegetarian using chickpeas.
Ingredients For Persian Walnut Pomegranate Stew Recipe
2 cup Fresh california walnuts
11.5 pound Chicken thighs or see notes for vegan options
pinch Generous pinch salt and pepper
2 tablespoon Olive oil plus 1 t butter
3 cup Yellow Onion, Diced
4 Cloves garlic, rough chopped
1 teaspoon Turmeric
1 teaspoon Cumin
1 stick Cinnamon
0.5 teaspoon Cinnamon
0.5 teaspoon Nutmeg
0.5 teaspoon Ground black pepper
Orange zest use a veggie peeler
2 cup Chicken Stock Or Broth
0.25 cup Pomegranate molasses or syrup
2 tablespoon Maple
1.5 teaspoon Salt
1 can Chickpeas optional, see notes
Serve with saffron infused rice or tah dig
Nutrition value
3422
calories per serving
246 g Fat270 g Protein43 g Carbs28 g FiberOther
Current Totals
246 g Fat
270 g Protein
43 g Carbs
28 g Fiber
MacroNutrients
Carbs
43 g
Protein
270 g
Fiber
28 g
Fats
Fat
246 g
Vitamins & Minerals
Calcium
683 mg
Iron
24 mg
Vitamin A
842 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
79 mg
Vitamin B6
6 mg
Vitamin B9
241 mcg
Vitamin B12
0 mcg
Vitamin C
35 mg
Vitamin E
14 mg
Copper
4 mcg
Magnesium
561 mg
Manganese
10 mg
Phosphorus
2909 mg
Selenium
272 mcg
Zinc
23 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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