About Walnuts
Walnuts (Juglans regia) are native to Persia and have been cultivated there for millennia. The Persian walnut's rich, complex flavor makes it essential to some of Iran's most celebrated dishes.
The Fesenjān Connection
Fesenjān — the iconic pomegranate and walnut stew — relies entirely on walnuts for its distinctive character. Ground walnuts create the stew's thick, creamy sauce and provide its rich, slightly bitter depth.
Culinary Uses
Fesenjān
- •2-3 cups ground walnuts for 4 servings
- •Toasted first, then ground
- •Simmered with pomegranate molasses
Dolmeh
Ground or chopped walnuts in stuffing mixtures for grape leaves and vegetables.
Sweets
- •Baklava layers
- •Stuffed dates
- •Various cookies
Ajil
Whole halves in traditional nut and dried fruit mix.
Preparation
Toasting
Toast before grinding for fesenjān:
- •Spread on baking sheet
- •Toast at 350°F/175°C for 8-10 minutes
- •Watch carefully — burn easily
- •Cool before grinding
Grinding
For fesenjān, grind to fine consistency:
- •Food processor: Pulse to avoid paste
- •Stop before it becomes walnut butter
- •Some texture is good
Quality Tips
- •Fresh is crucial: Rancid walnuts ruin dishes
- •Smell before using: Should smell sweet, not bitter
- •Buy in shell for freshness: Shell just before using
- •Light color preferred: Lighter halves are usually fresher
Storage
Walnuts go rancid faster than other nuts due to high oil content:
- •Refrigerate for up to 6 months
- •Freeze for up to a year
- •Smell before using to check freshness
Green Walnuts
Young, unripe walnuts are used to make walnut preserve (morabba-ye gerdoo) — the whole green walnut is preserved in syrup.