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