Fesenjān

Name: Fesenjān
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2-3 servings
Cuisine: Persian
Ingredients: 1 pound Chicken Thigh, skinless and boneless; 1 cup Walnut, finely ground; 1 cup Pomegranate Molass; 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

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

Build a full meal around Fesenjān

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 45 min Total: 65 min 2-3 servings

Ingredients

	1 pound	Chicken Thigh , skinless and boneless
	1 cup	Walnut , finely ground
	1 cup	Pomegranate Molass
	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.