Fesenjoon - Pomegranate Walnut Stew with Tiny Meatballs

  Fesenjoon with Meatballs

This sweet and sour stew is usually made with boneless chicken. This time I made it with mini meatballs. In my opinion, فسنجون با کوفته قلقلی fesenjoon/fesenjan with mini meatballs is as equally delicious as the chicken fesenjoon. It is the flavorful, slow-simmered sweet and sour pomegranate walnut sauce that makes this stew so amazingly delicious.

Fesenjoon/Fesenjan - Pomegranate Walnut Stew with Tiny Meatballs

Ingredients:

Serves 4-6

1 pound ground meat (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
Oil

Water

Method:

1. In a heavy skillet, heat walnuts over medium heat for about a minute or two. 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, saute onions until golden brown in 3 tablespoons of oil over medium heat. Add meatballs and fry until brown on all sides. 
4. Add the ground walnuts, cubed butternut squash and 2 cups of water. Bring to a boil, reduce heat dd pomegranate molasses, cover and simmer for 45 minutes. Stirring occasionally. 
5. Add sugar, saffron and a little more water if needed. Cover with the lid slightly ajar and cook for another 30 minutes on low heat. Taste and adjust the seasoning. If you prefer a sweet fesenjoon add more sugar to make it sweeter, if you like it more sour add more of the pomegranate sauce to the stew. However, the taste should be a wonderfully well balanced mix between sweet and sour. 

Serve warm with rice.

Here's the link for my other Fesenjoon recipe.

Enjoy!