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Wed, Nov 30


November Culture Kitchen

Culture Kitchen: Iran

Join this month's guest chef, Sam, as she teaches us to make Fesenjoon (Persian walnut stew)!

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Culture Kitchen: Iran
Culture Kitchen: Iran

Time & Location

Nov 30, 2022, 6:00 PM MST

November Culture Kitchen

About The Event

Ingredients (Serves 4)

  • 1 cup of ground walnuts
  • 9 oz (250 grams) chicken breast or thighs
  • 4 tbsp sweet pomegranate molasses (or sweetened pomegranate juice)*
  • 2 tbsp sour pomegranate molasses (pomegranate juice)*
  • 2 tbsp cooking oil
  • 1 medium-sized onion
  • Salt
  • Rice as a side (recommended)

*My Pita Wrap in Flagstaff sells pomegranate molasses, which can be difficult to find*

Please note:

Before the event starts, you will need to start preparing the walnuts. To do this, saute the ground walnuts with oil in a large pot on low heat. Be careful not to burn the walnuts. Add 2 cups of boiling water and let simmer for at least 2 hours.

Chef’s Notes

  • Fesenjan (or Fesenjoon) is one of the best stews of Iran which is believed to have originated in the province of Gilan bordering the Caspian Sea
  • The dish was originally made with duck, but chicken is now more common
  • Fesenjoon is served with rice, which is a common side with many Persian dishes
  • The traditional dish is mostly cooked during high-profile and formal gatherings and is one of the favorite dishes for wedding ceremonies
  • The food is a perfect dish for Nowruz (Persian New Year)

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