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A plate of jewelled saffron Orzo with Chicken Fessenjan, Persian Walnut and Pomegranate Stew. Pomegranate arils and mint leaves are scattered around the dish.

Persian Fesenjan with Jewelled Cauliflower 'Rice'

A rich, warm, wonderfully tart (but not too tart) dish of chicken braised in stock, toasted ground walnuts, pomegranate molasses and middle eastern spices.  Here it is served with a lighter alternative of jewelled cauliflower 'rice'.

Course Main Course
Cuisine Persian
Keyword cauliflower, chicken legs, mint, pomegranate molasses, walnuts
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 6

Ingredients

  • 2 1/4 cups walnut halves
  • 2 lbs chicken thighs or drumsticks, or a combo. If you use boneless thighs or breasts, you will need to adjust the cooking time
  • 2 large onions, sliced thinly from top to tail (trim the top and bottom, then slice in half and slice into long narrow sliced from the top to the bottom of the onion)
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp ground turmeric
  • 2 cups chicken stock
  • 5 tbsp pomegranate molasses
  • 2 tbsp granulated sugar
  • 3/4 tsp cracked black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/8 tsp cayenne pepper
  • walnut bitters, optional
  • peel strips without the pith from an orange, optional
  • 1/4 cup pomegranate seeds
  • 3 tbsp fresh mint for garnish , chopped

Jewelled Cauliflower Rice

  • 1 medium head of cauliflower, broken into florets, and use the stems as well!
  • 1/4 tsp saffron threads
  • 2 tbsp boiling water
  • 1/2 cup barberries, softened in a cup of boiling water
  • 1 medium onion, diced
  • 2 tbsp olive oil
  • 1/4 tsp fennel seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cardamom
  • 1/8 tsp ground allspice
  • 1 bay leaf
  • rind of one orange, white pith removed, finely julienned
  • 1/4 cup dried apricots, chopped
  • 1/4 cup toasted almonds, chopped
  • 1/4 cup toasted pistachios, chopped
  • 1/3 cup pomegranate seeds,
  • 3 tbsp fresh mint, chopped

Instructions

  1. Toast the walnuts. Spread walnuts in a single layer on a baking sheet and toast in a 350F oven until fragrant and browned but not scorched, about 8-10 minutes. Cool. Set aside 1/4 cup of the walnuts for later. Once cool enough to handle, pulse the 2 cups of walnuts in a food processor until finely ground.

  2. Pat the chicken pieces dry with paper towel and sprinkle with salt and pepper on all sides.
  3. In a large skillet, over med-high heat, add 2 tbsp of the butter and 1 tbsp of olive oil. When the butter is just starting to bubble, add the chicken pieces, skin side down, and brown each side until golden brown and crispy. Work in batches, so as not to overcrowd the pan. Remove to a plate.

  4. Drop the heat to medium and add the remaining butter and olive oil to the pan.

    Add sliced onions and turmeric. Sauté until translucent, stirring to release any bits at the bottom of the pan.

  5. Push the onions to the edges, and return the chicken and any juices to the pan.

    Pour the stock over the chicken and onions. Raise the heat and bring to a boil. Then reduce, cover and simmer for 30 minutes.

  6. Add the walnuts, pomegranate molasses, sugar and spices and 5 dashes of the walnut bitters, if using. Cover and cook on very low setting for 45 min-1 hour, until meat is completely tender (35 minutes for boneless chicken pieces). Add the orange peels in the last half hour.

    Check every once in a while, stirring to ensure that the walnuts are not sticking to the bottom. If the sauce is too liquidy for your liking, partially uncover halfway through and let some of the liquid evaporate as it cooks. Still check to ensure that the walnuts are not sticking to the bottom.

  7. Remove from the heat and taste to see if you want more sugar or seasoning. Salt and pepper to taste.

    Garnish with pomegranate seeds, walnut halves that you have roughly chopped, and mint leaves.

    Serve with the Jewelled Cauliflower 'Rice' below.

  8. JEWELED CAULIFLOWER 'RICE'

    Pulse the cauliflower florets in a food processor until small, rice-like size. Set aside.

  9. Heat olive oil in a large skillet at med-high pan and saute the fennel and cumin seeds for 5 minutes. Watch to make sure they don't scorch.

  10. Reduce the heat to medium.

    Add the onion and bay leaf, and sauté until softened. about 5 minutes. Add the ground spices. Stir to coat the onion well. Reduce heat to medium and cook onion another 10 minutes.

  11. Add all the cauliflower along with 3 tbsp of hot water, and stir to warm through, about 8-10 minutes. Add a bit more water if the cauliflower seems too dry.

    Add the saffron and soaking water. Cook 1 minute. Remove the bay leaf.

  12. Add the dried fruit, julienned orange rind, nuts, and drained barberries. Stir to combine.

    Season with salt and pepper.

    Transfer to serving bowl. Garnish with the pomegranate seeds and chopped mint.

  13. See Blog Post for more details and options.

Recipe Notes

Chopped cilantro may replace the mint if so desired.

And yes, you can totally replace the cauliflower with jewelled rice for a more traditional meal.  See the blog post for links to all the Saffron Rice, Pasta, and Couscous options.