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Khoresh Fesenjoon With Saffron Rice

Miche Genest
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Servings 6 Servings

Ingredients
  

  • Khoresh Fesenjoon
  • 2 cups walnuts
  • 2 Tbsp olive oil
  • 6 chicken thighs bone in, skin optional
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly-ground black pepper
  • 1 large onion diced
  • 1/2 cup pomegranate molasses*
  • 1/2 cup water or pomegranate juice
  • 2 pinches saffron
  • 2 to 4 tsp sugar optional
  • 1 Tbsp lemon juice optional
  • Pomegranate arils seeds for garnish.
  • Saffron Rice
  • 1 cup white basmati rice
  • 1 3/4 cups water
  • 1 tsp Kosher salt
  • 2 Tbsp butter
  • 2 pinches saffron threads

Instructions
 

  • Khoresh Fesenjoon
  • METHOD
  • Preheat oven to 350F. Spread walnuts on a baking sheet and roast for 8 to 10 minutes, until golden-brown and aromatic. Remove from oven and let cool. Once cool, grind in a food processor to a coarse texture; stop before walnuts become butter. Set aside.
  • Season chicken thighs on both sides with salt and pepper. Heat oil in a casserole over medium-high heat. Once shimmering, cook chicken thighs, in batches if necessary, until golden-brown, about 3 to 4 minutes per side. Remove to a plate. Pour off all but 2 tablespoons of fat from the pan.
  • Add onion to the pan, lower heat to medium and cook until soft and golden-brown, about 18 to 20 minutes.
  • Stir in pomegranate molasses, walnuts and half-cup water or pomegranate juice. Add the chicken to the pan, making sure it’s fully immersed in the sauce.
  • Cover, bring to a simmer and, once simmering, turn heat to medium-low and prop the cover partially open. Cook for 2 1/2 to 3 hours, stirring occasionally to make sure the sauce doesn’t stick to the bottom.
  • Place the saffron in a small bowl and add 1 tablespoon of hot water. Allow to bloom for a couple of minutes, then stir into the stew.
  • Taste, and if the flavour is too acidic, add a bit of sugar to tone it down (I added 2 teaspoons). Add lemon juice if the sauce needs more bite.
  • Transfer to a serving dish and scatter pomegranate arils overtop. Serve with saffron rice and the traditional Shirazi salad of tomato, cucumbers and onion tossed with chopped mint, lemon and olive oil.
  • Saffron Rice
  • METHOD
  • Pour rice into a medium-sized pot and cover with cold water. Swish to remove starch and pour off water. Strain through a sieve.
  • Combine washed rice, water and salt in the same pot, bring to a boil over high heat, cover and reduce heat to medium-low. Simmer for 20 to 25 minutes, until tender. Let rest for 5 minutes, covered. Fluff rice with a fork before adding saffron-lime butter.
  • Combine saffron with one tablespoon of water in a small bowl, to allow saffron to bloom. Melt butter in a small pot or a measuring cup in the microwave; and once melted, add saffron.
  • Stir into the rice to evenly combine, and fluff rice once more before serving.