This rich and incredibly moreish stew has just three key ingredients, which come together to create a truly sumptuous dish. Fesenjoon is one of the shahs of Persian cuisine and a dish that is often made for special occasions such as weddings. Don’t be put off by the time it needs on the hob. It couldn’t be simpler to make, and once everything is cooking you won’t need to do anything other than let it bubble gently in the background.
The longer you leave the walnuts to cook, the more flavoursome the final stew will be, so feel free to let it simmer away before you add the chicken. Be sure to use fresh walnuts, as old ones can make the dish taste bitter.
Serve with white rice, a Salad Shirazi and some crunchy radishes on the side. In place of chicken, you could use duck or butternut squash. I often make a delicious vegetarian version with eggplants.