Fesenjoon - Pomegranate Walnut Stew with Tiny Meatballs

  Fesenjoon with Meatballs

This sweet and sour stew is traditionally made with boneless chicken, but this time I prepared it with mini meatballs. In my opinion, فسنجون با کوفته قلقلی (fesenjoon/fesenjan with mini meatballs) is just as flavorful as the chicken version. What makes this dish so delicious is the rich, slow-simmered walnut and pomegranate sauce, bursting with sweet and tangy flavors.

Fesenjoon/Fesenjan - Pomegranate Walnut Stew with Tiny Meatballs

Ingredients

Serves 4-6

-1 pound ground beef or lamb

-1 1/2 cups walnuts, finely ground

-1 large onion, minced

-1 cup pomegranate molasses, plus more if needed

-1/4 cup sugar, plus more if needed
-1 large apple, finely chopped, or 1/2 cup of butternut squash, peeled and cubed *optional

-1/4 teaspoon turmeric

-1/4 teaspoon saffron dissolved in 2-3 tablespoons hot water

- Salt and pepper to taste
-Vegetable oil

Method

1. In a heavy skillet, lightly toast the walnuts over medium heat for 2-3 minutes, stirring frequently. Set aside.
2. In a mixing bowl, combine the ground meat, turmeric, salt, and pepper. Shape into small meatballs and set aside.
3. In a large pot, heat 3 tablespoons of oil over medium heat. Sauté the onion until golden brown. Add the meatballs and fry until browned on all sides. 
4. Add the ground walnuts, cubed butternut squash, and 2-3 cups of water. Bring to a boil, then reduce the heat. Stir in the poegranate molasses, cover and simmer for 45 minutes, stirring occasionally. 
5. Add sugar, saffron, and a little more water if needed. Cover the pot with the lid slightly ajar and continue to cook on low heat for another 30-40 minutes. Taste and adjust the seasoning, add more sugar if you prefer it sweeter, or more pomegranate molasses for a tangier flavor. Fesenjoon should have a beautifully balanced sweet-and-sour taste. 

Serve warm with rice.

Here's the link for my other Fesenjoon recipe.

Enjoy!