persianchickenstewwalnutpomegranateclassicintermediate

Fesenjan

Name: Fesenjan
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: Persian
Ingredients: 500 g bone-in chicken thighs, skin removed; 5 g fine salt; 1 g black pepper; 15 ml neutral oil; 150 g walnuts, finely ground; 180 g yellow onion, finely chopped; 70 g pomegranate molasses; 400 ml water; 2 g ground cinnamon; 2 g ground turmeric; 0.15 g saffron threads; 15 ml hot water; 3 g fine salt; 1 g black pepper; 4 g granulated sugar; 40 g fresh pomegranate arils

Fesenjan is a deeply comforting stew of tender chicken in a velvety sauce made from ground walnuts and pomegranate molasses. The flavor is rich, aromatic, and gently sweet-sour, with saffron and cinnamon adding warmth and fragrance.

2 servings

747 kcal

Persian

Ingredients

For the chicken

500 gbone-in chicken thighs, skin removed
5 gfine salt
1 gblack pepper
15 mlneutral oil

For the walnut-pomegranate sauce

150 gwalnuts, finely ground
180 gyellow onion, finely chopped
70 gpomegranate molasses
400 mlwater
2 gground cinnamon
2 gground turmeric
0.15 gsaffron threads
15 mlhot water
3 gfine salt
1 gblack pepper
4 ggranulated sugar

To finish

40 gfresh pomegranate arils

Instructions

1
Grind the walnuts very finely in a food processor until they resemble coarse sand; stop before they turn into a paste. Soak the saffron in the hot water and let it bloom while you prepare the rest.
2
Pat the chicken dry and season all over with the salt and black pepper. This helps it brown properly rather than steam.
3
Heat the neutral oil in a heavy saucepan or deep sauté pan over medium-high heat. Brown the chicken thighs for 3-4 minutes per side until lightly golden; they do not need to cook through. Transfer to a plate.
4
Reduce the heat to medium. Add the chopped onion to the same pan and cook for 6-8 minutes, stirring often, until soft and golden. Add the ground turmeric and cook for 30 seconds to remove its raw edge.
5
Stir in the ground walnuts and cook for 2 minutes, stirring constantly, so they toast lightly and begin releasing their oils. Add the water, pomegranate molasses, cinnamon, the bloomed saffron with its liquid, the remaining salt, black pepper, and sugar. Stir well to form a smooth sauce.
6
Return the browned chicken and any accumulated juices to the pan. Bring just to a gentle simmer, then lower the heat. Cover partially and cook for 30 minutes, stirring every 8-10 minutes so the walnuts do not catch on the bottom. The stew is ready when the chicken is tender and the sauce is thick, glossy, and slightly darker from the walnut oils.
7
Taste and adjust the balance: Fesenjan should be deeply savory with a gentle sweet-sour edge. If the sauce thickens too much before the chicken is done, add 1-2 tablespoons of water. Let the stew rest off the heat for 5 minutes so the sauce settles and clings to the chicken.
8
Spoon the Fesenjan into warm bowls and scatter over the pomegranate arils for freshness and contrast. Serve hot, ideally with steamed rice.

Nutrition per serving

747 kcal

Calories

40g

Protein

24g

Carbs

55g

Fat

Fiber

Notes

•Finely ground walnuts are essential for the correct texture; large pieces will make the sauce grainy rather than silky.
•Traditional Fesenjan is often simmered longer, but using chicken thighs and finely ground walnuts gives excellent flavor within 60 minutes total.
•The sweet-sour balance varies by region and household. Add a little more sugar for a sweeter style or a little more pomegranate molasses for a tarter one.
•A heavy-bottomed pan helps prevent the walnut sauce from scorching, which can make it bitter.

Background

Fesenjan is a classic Iranian stew, especially associated with the Caspian region where walnuts and pomegranates are abundant. It is traditionally prepared for family gatherings and festive meals, prized for its luxurious balance of nutty richness and sweet-tart depth.

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