Fesenjan is a celebrated Persian stew that combines ground walnuts and pomegranate molasses into a deep, nutty sauce for tender chicken.
Toasting the walnuts and reducing the sauce slowly develops the signature richness while pomegranate keeps the finish bright and pleasantly tart.
Stir the stew often once the walnuts are added. Their natural oils thicken the sauce, but they can catch on the bottom over high heat.
Serving Suggestions
Serve over saffron or steamed basmati rice with pomegranate arils, herbs, and a simple cucumber salad. A spoonful of plain yogurt balances the sauce.
Recipe Notes
Fesenjan tastes even better the next day. Refrigerate for up to 3 days and loosen the sauce with a little water when reheating.
Persian Chicken Fesenjan
Tender chicken simmered in a rich walnut and pomegranate sauce with a balanced sweet-tart Persian flavor.
Equipment
- Dutch oven
- Food processor
- Large skillet
- Wooden spoon
- Measuring cups
Ingredients
Fesenjan
- 2 lb bone-in chicken thighs skin removed
- 2 cups walnuts lightly toasted
- 1 medium yellow onion finely diced
- 1/3 cup pomegranate molasses plus more to taste
- 2 cups chicken stock
- 2 tbsp olive oil divided
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 2 tbsp granulated sugar optional, to balance acidity
- 1/2 cup pomegranate arils for serving
Instructions
Prepare the walnuts and chicken:
- Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, then cool slightly and pulse until finely ground.
- Season the chicken with salt, pepper, and turmeric. Heat 1 tablespoon oil in a Dutch oven and brown the chicken on both sides. Transfer to a plate.
Build the sauce:
- Add the remaining oil and onion to the pot. Cook for 6 minutes until soft and lightly golden.
- Stir in the ground walnuts, cinnamon, pomegranate molasses, and stock. Bring to a gentle simmer.
- Return the chicken, cover, and simmer on low for 45 to 55 minutes, stirring occasionally, until tender and the sauce is thick.
Balance and serve:
- Taste the sauce and add sugar or more pomegranate molasses as needed for a balanced sweet-tart finish.
- Serve the chicken and sauce over basmati rice and garnish with pomegranate arils.
Notes
- The sauce should be thick enough to coat a spoon but still pourable.
- Do not use rancid walnuts; their flavor is central to the dish.
- Boneless chicken thighs may be used and will cook a little faster.
Nutrition
Calories: 610kcalCarbohydrates: 24gProtein: 39gFat: 42gSaturated Fat: 7gCholesterol: 140mgSodium: 520mgFiber: 4gSugar: 14g