Save to Pinterest 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.
The first time I made Fesenjan, I followed my grandmother's advice to patiently toast the walnuts until they released their oils for maximum flavor. The house filled with the unique aroma, and now every time I simmer this stew, it takes me right back to her cozy kitchen.
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 walnuts in a dry skillet over medium heat for 5 to 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 over medium heat. Add finely chopped onion. Sauté for 6 to 8 minutes until soft and golden.
- Add Walnuts and Cook:
- Add ground walnuts to the onions. Cook, stirring frequently, for 5 minutes until the mixture turns a shade darker and releases its oils.
- Sear Chicken:
- Stir in chicken thighs. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear for 3 to 4 minutes on each side until lightly browned.
- Add Broth and Simmer:
- Pour in chicken broth, scraping up any browned bits. Bring to a simmer.
- Add Molasses and Sugar:
- Stir in pomegranate molasses and brown sugar. Cover and reduce heat to low. Simmer gently for 55 to 65 minutes, stirring occasionally, until chicken is very tender and sauce has thickened and darkened.
- Adjust Seasoning:
- Taste and adjust seasoning with more salt, pepper, or sugar and pomegranate molasses for balance.
- Serve:
- Serve hot, garnished with pomegranate seeds and herbs if desired. Traditionally served with steamed basmati rice.
Save to Pinterest Fesenjan always brings my family together on chilly evenings. We gather around the table and everyone requests an extra spoonful of sauce. Leftovers the next day taste even better, making this a dish we all look forward to.
Required Tools
Large pot or Dutch oven, food processor or blender for walnuts, skillet for toasting walnuts, knife and cutting board.
Nutritional Information
Per serving: Calories: 570, Total Fat: 36 g, Carbohydrates: 24 g, Protein: 37 g.
Serving Suggestions
Serve with saffron rice or crusty bread. Garnish with fresh cilantro and pomegranate seeds for a burst of color and flavor.
Save to Pinterest Enjoy each bite of Fesenjan with fluffy basmati rice and celebrate the rich culinary heritage of Persian cuisine. The balance of tart and sweet makes every spoonful memorable.
Common Questions
- → What is the main protein used in this dish?
Chicken thighs are used for their tenderness and ability to absorb the rich walnut-pomegranate sauce.
- → How do walnuts contribute to the flavor?
Toasted walnuts add a deep, nutty richness that forms the base of the sauce, enhancing texture and taste.
- → Can the sweetness be adjusted?
Yes, brown sugar and pomegranate molasses amounts can be modified to balance tartness and sweetness according to preference.
- → What spices are essential for this dish?
Cinnamon, turmeric, and nutmeg provide warm, aromatic notes that complement the sweetness and acidity of the sauce.
- → Are there any serving suggestions?
Traditionally served hot with steamed basmati rice, garnished with fresh pomegranate seeds and herbs for added freshness.
- → Is there a vegetarian alternative?
Yes, chicken can be replaced with sautéed mushrooms or jackfruit to create a plant-based version.