Description
Fesenjan is a traditional Persian stew featuring tender chicken simmered in a rich, tangy, and slightly sweet walnut and pomegranate molasses sauce. This hearty and aromatic dish offers a unique balance of flavors, perfect served over rice for an authentic Iranian culinary experience.
Ingredients
For the Chicken and Sauce
- 1 to 2 large yellow onions, chopped (about 3 cups)
- 2 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 5 tablespoons pomegranate molasses
- 8 ounces walnut halves (about 2 cups)
- 2 pounds boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium pieces, patted dry and salted
- 2 cups chicken stock
- 2 tablespoons plus 2 teaspoons sugar
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- Salt to taste
For Garnish
- 1/2 cup fresh pomegranate arils (optional)
Instructions
- Toast and grind the walnuts: Toast walnuts using one of two methods: spread them in a single layer on a large skillet over medium-high heat, stirring frequently until lightly toasted, or spread on a rimmed baking sheet and toast in a preheated 350°F oven for 8 to 10 minutes. Remove from heat and cool. Once cooled, pulse walnuts in a food processor or blender until finely ground.
- Brown the chicken pieces on all sides: Heat 1 tablespoon butter and 2 tablespoons olive oil in a large pan over medium-high heat. Pat chicken pieces dry again, season with salt, and brown them in batches if needed to avoid crowding. Cook until golden brown on all sides. Remove chicken from pan and set aside.
- Sauté the onions: Add 1 tablespoon butter and 1 tablespoon olive oil to the pan, reduce heat to medium-low. Add chopped onions and sauté until translucent, stirring occasionally to release browned bits from the pan’s bottom.
- Add chicken and stock: Return browned chicken pieces to the pan with onions. Pour in 2 cups of chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer gently for 30 minutes.
- Add ground walnuts, pomegranate molasses, sugar, and spices: Stir in the finely ground walnuts, 5 tablespoons pomegranate molasses, 2 tablespoons plus 2 teaspoons sugar, turmeric, cinnamon, nutmeg, and black pepper. Cover and cook on very low heat for 1 hour, stirring every 20 minutes to prevent sticking.
- Finish and adjust seasoning: After cooking, the chicken should be tender enough to fall apart. Remove from heat and adjust sugar and salt according to taste.
- Serve: Garnish with fresh pomegranate arils if desired. Serve hot over parsi pulao or your favorite rice.
Notes
- To make your own pomegranate molasses, simmer 1 cup of pomegranate juice until it reduces to about 5 tablespoons of syrup.
- Use a mix of chicken thighs and breasts for balanced flavor and texture.
- Stirring the stew occasionally during the last hour prevents walnuts from sticking and burning.
- Fesenjan pairs beautifully with saffron-infused basmati rice or Persian steamed rice.
- This dish tastes even better the next day as flavors meld further.
- Prep Time: 10 mins
- Cook Time: 2 hrs
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
