🍽️Stew

Microwave Persian Fesenjan Stew with Chicken

Name: Microwave Persian Fesenjan Stew with Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 250 g ground walnuts; 600 g chicken, cut into medium pieces; 600–700 ml water; 4–5 tablespoons sugar; 5 tablespoons pomegranate molasses; 2 tablespoons fried onions; Salt, to taste; A pinch of saffron, dissolved in a little hot water

"Experience the regal, complex flavors of ancient Persia in a fraction of the time with this innovative, one-bowl microwave rendition of the iconic pomegranate and walnut stew."

Prep:10 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

250 g ground walnuts
600 g chicken, cut into medium pieces
600–700 ml water
4–5 tablespoons sugar
5 tablespoons pomegranate molasses
2 tablespoons fried onions
Salt, to taste
A pinch of saffron, dissolved in a little hot water

🌱 Gluten-Free🌱 Dairy-Free🌱 High-Protein🌱 Persian🌱 Nut-Rich⚡ Medium

❤️Health72%

😋Taste89%

🥳Joy92%

👨‍🍳Difficulty45/100

📜 The Story

Fesenjan is a cornerstone of Persian culinary art, originating from the Gilan province near the Caspian Sea where pomegranate orchards and walnut groves flourish. Traditionally served at royal banquets and Yalda Night celebrations, this stew represents the sophisticated balance of 'hot' and 'cold' ingredients central to Iranian dietary philosophy.

🧬 Flavor DNA

🍋Sour

8/10

🧂Salty

4/10

🌶️Spicy

1/10

🍯Sweet

8/10

🍄umami

7/10

☕Bitter

2/10

✨ Sensory Profile

"A velvety, mahogany-hued masterpiece that fills the air with the intoxicating scent of toasted earth and tangy fruit. Each spoonful offers a rich, gritty texture from the ground walnuts, contrasted by the succulent pull of chicken and a complex, tart-sweet finish that lingers elegantly on the palate."

Chef's Mastery

💡

The Secret

For the most authentic color and depth, ensure your pomegranate molasses is of high quality and dark in color; if the stew looks too light after cooking, let it rest longer to allow the walnut oils to rise and darken.

⚠️

Avoid This

Overheating the walnuts during the initial toasting phase can lead to a bitter aftertaste; always stir them mid-way through to ensure even heat distribution.

❄️

Storage

Store in an airtight container in the refrigerator for up to 4 days; the flavors notably deepen and harmonize when reheated the next day.

Instructions

Spread the ground walnuts evenly in a flat, microwave-safe dish. Microwave on high power (100%) for 4–6 minutes, stopping twice to stir, until lightly toasted and fragrant. This step deepens the nutty flavor.

Transfer the toasted walnuts to a deep microwave-safe dish. Add the chicken pieces, fried onions, water, and salt. Cover loosely and microwave on medium-high power (70%) for 15 minutes, allowing the chicken to cook and the walnuts to begin releasing their oils.

Stir in the pomegranate molasses, sugar, and dissolved saffron. Cover again and microwave on 80% power for 8–15 minutes, stirring once if possible, until the stew thickens and a light sheen of walnut oil appears on the surface.

Taste and adjust the balance of sweetness and tartness with a little extra sugar or pomegranate molasses, if needed. Let the stew rest for a few minutes before serving so the flavors settle.