Save It A rich, tangy-sweet Persian stew featuring tender chicken thighs simmered in a luscious sauce of ground walnuts and pomegranate molasses. This affordable version maintains authentic flavor while being budget-friendly.
I still remember the first time I made fesenjan for the family: we marveled at how the pomegranate and walnut sauce became so rich and beautifully balanced. Even with just basic cooking tools, the whole dish felt impressively luxurious and comforting.
Ingredients
- Chicken: 800 g (about 1.75 lbs) bone-in, skinless chicken thighs, 1 tsp salt, 1/2 tsp black pepper
- Walnuts & Aromatics: 2 cups (200 g) walnuts, 1 large onion (finely chopped), 2 tbsp vegetable oil
- Sauce & Seasonings: 2 1/2 cups (600 ml) low-sodium chicken broth or water, 2/3 cup (160 ml) pomegranate molasses, 2 tbsp brown sugar (adjust to taste), 1/2 tsp ground cinnamon, 1/4 tsp ground turmeric, 1/4 tsp ground nutmeg, salt and pepper to taste
- Garnish (optional): pomegranate seeds, fresh parsley or cilantro (chopped)
Instructions
- Toast Walnuts:
- Toast the walnuts in a dry skillet over medium heat for 5–7 minutes, stirring frequently, until fragrant and golden. Cool slightly, then grind finely in a food processor.
- Sauté Onion:
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 6–8 minutes until soft and golden.
- Cook Walnut-Onion Mix:
- Add the ground walnuts to the onions. Cook, stirring frequently, for 5 minutes until the mixture turns a shade darker and releases its oils.
- Add and Sear Chicken:
- Stir in the chicken thighs. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear for 3–4 minutes on each side until lightly browned.
- Simmer:
- Pour in the chicken broth, scraping up any browned bits. Bring to a simmer.
- Add Pomegranate and Sugar:
- Stir in pomegranate molasses and brown sugar. Cover and reduce heat to low. Simmer gently for 55–65 minutes, stirring occasionally, until the chicken is very tender and the sauce has thickened and darkened.
- Adjust Seasoning:
- Taste and adjust seasoning with more salt, pepper, or sugar/more pomegranate molasses if needed for balance.
- Serve:
- Serve hot, garnished with pomegranate seeds and herbs if desired. Traditionally served with steamed basmati rice.
Save It My kids love helping with the walnut grinding and get so excited when it comes to spooning the pomegranate seeds on top. Sharing this meal together makes it extra memorable for us all.
Required Tools
Large pot or Dutch oven, food processor or blender for walnuts, skillet for toasting, knife and cutting board
Allergen Information
Contains walnuts and poultry. Gluten-free if gluten-free broth is used. It's important to check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 570, Total Fat 36 g, Carbohydrates 24 g, Protein 37 g
Save It This fesenjan is equally delicious served with saffron rice or crusty bread. Enjoy every comforting spoonful!
Common Questions About Recipes
- → How do I toast walnuts properly?
Toast walnuts in a dry skillet over medium heat for 5–7 minutes, stirring frequently until fragrant and golden brown. This enhances their flavor and aroma.
- → Can I substitute chicken with other proteins?
Yes, mushrooms or jackfruit can replace chicken for a vegetarian adaptation while still absorbing the sauce’s flavors.
- → Why is pomegranate molasses used in this dish?
Pomegranate molasses provides a unique tangy-sweet balance, essential for the depth and authenticity of the sauce.
- → How long should the stew simmer?
Simmer gently for 55–65 minutes until the chicken is very tender and the sauce thickens and darkens.
- → What side dishes pair well with this dish?
Steamed basmati rice or saffron rice complements the rich and tangy flavors elegantly, soaking up the sauce perfectly.