Save A rich and aromatic Persian stew featuring tender chicken thighs simmered in a luxurious sauce of ground walnuts and tangy pomegranate molasses, subtly spiced for a perfect balance of sweet and savory flavors.
I love making Fesenjan because its unique combination of walnuts and pomegranate molasses creates a comforting yet exciting dish that always impresses guests.
Ingredients
- Poultry: 4 bone-in, skinless chicken thighs (about 800 g)
- Nuts: 2 cups (200 g) walnut halves or pieces
- Produce: 1 large yellow onion, finely chopped, 2 cloves garlic, minced
- Liquids: 2 cups (480 ml) chicken broth, 3/4 cup (180 ml) pomegranate molasses, 2 tablespoons olive oil, 1 tablespoon honey (optional, for balancing tartness)
- Spices & Seasonings: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground turmeric, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt or to taste
Instructions
- Step 1:
- Place the walnuts in a food processor and pulse until finely ground but not oily.
- Step 2:
- In a large dry skillet over medium heat, toast the ground walnuts for 5 to 7 minutes, stirring continuously, until fragrant and lightly golden Remove and set aside
- Step 3:
- In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat Sauté the onion until soft and golden, about 8 minutes Add the garlic and cook for 1 minute more
- Step 4:
- Add the chicken thighs to the pot and brown lightly on both sides, about 4 minutes per side
- Step 5:
- Sprinkle in the turmeric, cinnamon, black pepper, and salt Stir to coat the chicken and onions with the spices
- Step 6:
- Stir in the toasted ground walnuts then pour in the chicken broth Bring to a gentle simmer
- Step 7:
- Cover and cook on low heat for 30 minutes, stirring occasionally to prevent sticking
- Step 8:
- Add the pomegranate molasses and honey (if using) Stir well and continue to simmer gently, uncovered, for another 45 to 50 minutes, until the sauce thickens, the oil from the walnuts surfaces, and the chicken is tender Stir occasionally and add a splash of water if the sauce thickens too much
- Step 9:
- Taste and adjust salt, honey, or pomegranate molasses for a perfect balance of tart and sweet
- Step 10:
- Serve hot over steamed basmati rice
Pin it This recipe always brings my family together during special dinners, creating warm and memorable moments around the table.
Notes
Fesenjan is traditionally served with Persian saffron rice For a vegetarian version, substitute chicken with roasted eggplant or mushrooms and use vegetable broth Garnish with pomegranate seeds or chopped parsley if desired
Required Tools
Food processor, Large skillet, Heavy-bottomed pot or Dutch oven, Wooden spoon
Allergen Information
Contains tree nuts (walnuts) Contains chicken (not suitable for vegetarians/vegans) Gluten-free but check broth and pomegranate molasses labels for hidden gluten if necessary
Pin it Serve Fesenjan hot for best flavor and enjoy with your favorite Persian rice for a classic experience.
Frequently Asked Questions
- → What cut of chicken is best for this dish?
Bone-in, skinless chicken thighs work best as they remain juicy and flavorful during the long simmer.
- → How do I prepare the walnuts for the sauce?
Pulse the walnuts until finely ground but not oily, then toast them in a dry skillet until fragrant and lightly golden.
- → Can I adjust the sauce consistency if it gets too thick?
Yes, add a splash of water during simmering to loosen the sauce without diluting its rich flavors.
- → What can I serve with this dish?
Steamed basmati rice or Persian saffron rice complements the rich and tangy sauce beautifully.
- → Is there a vegetarian alternative for this preparation?
Substitute roasted eggplant or mushrooms for the chicken and use vegetable broth instead of chicken broth.