Fesenjān
A luxurious Persian stew of duck or chicken braised in a rich, tart sauce of crushed walnuts and pomegranate molasses — sweet, sour, and deeply complex.
Cuisines
Persian
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 45 min
Total: 65 min
2-3 servings
Ingredients
| 1 pound | chicken thighs, skinless and boneless |
| 1 cup | walnuts, finely ground |
| 1 cup | pomegranate molasses |
| 1 large | onion, finely chopped |
| 2 tablespoons | vegetable oil |
| 1 cup | water |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | cinnamon powder |
| — | salt to taste |
| — | black pepper to taste |
Instructions
- 1 Heat the vegetable oil in a large pot over medium heat.
- 2 Add the chopped onions and sauté until golden brown.
- 3 Stir in the turmeric and cinnamon, and cook for another minute.
- 4 Add the chicken thighs and brown them on all sides.
- 5 Stir in the ground walnuts and cook for 2-3 minutes.
- 6 Pour in the pomegranate molasses and water, and stir well.
- 7 Season with salt and black pepper to taste.
- 8 Bring the mixture to a gentle simmer, cover, and cook for about 30-40 minutes until the chicken is tender and the sauce has thickened.
- 9 Adjust seasoning if necessary before serving.
Tips
For a richer flavor, toast the walnuts lightly before grinding them.