Gluten-Free Fesenjan (Walnut and Pomegranate Stew)
A rich and flavorful Persian stew made with ground walnuts, pomegranate molasses, and chicken. This version uses gluten-free flour as a thickening agent.
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Ingredients
- about 680 g Chicken thighs
- 2 cups Ground walnuts
- 1 cup Pomegranate molasses
- 1 large Onion
- 2 tablespoons Gluten-free all-purpose flour
- 2 tablespoons Olive oil
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Turmeric
- 4 cups Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- 2Add chicken thighs and brown on all sides.
- 3Stir in turmeric, salt, and pepper.
- 4Add ground walnuts and gluten-free flour to the pot. Stir to coat the chicken and onions.
- 5Pour in pomegranate molasses and water. Bring to a simmer, then reduce heat to low.
- 6Cover and simmer for at least 1.5 hours, or until the chicken is very tender and the sauce has thickened.
- 7Stir in sugar to balance the tartness of the pomegranate molasses. Adjust seasoning to taste.
- 8Serve hot with gluten-free rice.
Substitutions
Wheat Flour → Gluten-free all-purpose flour(avoids Gluten)
Thickening
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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