Fesenjan with Ground Meat
A rich, tangy Persian stew of ground meat simmered in a dark, glossy pomegranate-walnut sauce, topped with pomegranate seeds and dried fruit. Comforting and deeply flavorful.
- Total time
- 75 min
- Servings
- 4
- Calories
- 620
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Finely chop the 1 medium onion. Heat 2 tbsp oil in a large pot over medium and cook the onion until soft and golden, about 8 minutes.
Step 2
Add the 1 lb ground beef and 1 tsp salt. Cook, breaking up the meat, until browned and no longer pink, about 10 minutes.
Step 3
Pulse the 1.5 cups walnuts in a food processor until finely ground (like coarse sand). Stir them into the pot and cook for 2 minutes, until fragrant.
Step 4
Add the 0.5 cup pomegranate molasses and 2 cups chicken broth. Stir well, scraping up any browned bits from the bottom.
Step 5
Bring to a simmer, then reduce heat to low. Cover and cook gently for 45 minutes, stirring occasionally, until the sauce is thick and dark, and the oil separates slightly.
Step 6
Chop the 0.5 cup dried apricots and stir them in. Cook uncovered for 10 more minutes, until the sauce coats the back of a spoon.
Step 7
Taste and adjust salt. Serve hot, topped with the 0.5 cup pomegranate seeds.
Tools you’ll need
- large pot
- food processor
- knife
- cutting board
- wooden spoon
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