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Persian chicken fesenjan in glossy walnut and pomegranate sauce with pomegranate arils, herbs, and saffron rice.

Persian Chicken Fesenjan

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Tender chicken simmered in a rich walnut and pomegranate sauce with a balanced sweet-tart Persian flavor.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Persian
Calories: 610
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Dutch oven
  • Food processor
  • Large skillet
  • Wooden spoon
  • Measuring cups

Method
 

Prepare the walnuts and chicken:
  1. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, then cool slightly and pulse until finely ground.
  2. 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:
  1. Add the remaining oil and onion to the pot. Cook for 6 minutes until soft and lightly golden.
  2. Stir in the ground walnuts, cinnamon, pomegranate molasses, and stock. Bring to a gentle simmer.
  3. 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:
  1. Taste the sauce and add sugar or more pomegranate molasses as needed for a balanced sweet-tart finish.
  2. Serve the chicken and sauce over basmati rice and garnish with pomegranate arils.

Nutrition

Calories: 610kcalCarbohydrates: 24gProtein: 39gFat: 42gSaturated Fat: 7gCholesterol: 140mgSodium: 520mgFiber: 4gSugar: 14g

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.