Save to Pinterest A rich, tangy-sweet Persian stew featuring tender chicken thighs simmered in a luxurious sauce of ground walnuts and pomegranate molasses, perfect for cozy gatherings.
This recipe has been a favorite at family dinners, bringing everyone together with its unique and comforting taste.
Ingredients
- Chicken thighs: 800 g about 6 bone-in skinless
- Salt: 1 tsp and to taste
- Freshly ground black pepper: ½ tsp and ¼ tsp and ¼ tsp
- Raw walnuts: 250 g 2 ½ cups
- Yellow onion: 1 large finely chopped
- Olive oil: 2 tbsp
- Pomegranate molasses: 120 ml ½ cup
- Chicken stock: 500 ml 2 cups
- Sugar: 1 tbsp optional to balance tartness
- Ground cinnamon: ¼ tsp
- Ground turmeric: ¼ tsp
- Ground nutmeg: ¼ tsp
- Pomegranate seeds: optional
- Chopped fresh parsley or cilantro: optional
Instructions
- Toast the walnuts:
- In a dry skillet over medium heat for 5 to 7 minutes stirring constantly until fragrant and lightly golden Let cool then grind finely in a food processor or blender
- Cook onions:
- In a large pot or Dutch oven heat the olive oil over medium heat Add the chopped onion and cook for 8 to 10 minutes stirring occasionally until soft and golden
- Sear chicken:
- Add the chicken thighs salt and pepper Sear for 3 to 4 minutes per side until lightly browned
- Add spices and walnuts:
- Stir in the ground walnuts turmeric cinnamon nutmeg and black pepper Cook for 2 to 3 minutes stirring until fragrant
- Simmer chicken:
- Pour in the chicken stock and bring to a gentle simmer Cover and cook on low heat for 30 minutes
- Add molasses and sugar:
- Stir in the pomegranate molasses and sugar if using Taste and adjust seasoning if needed
- Cook until thick:
- Continue simmering uncovered for 30 to 40 minutes stirring occasionally until the chicken is tender and the sauce is thick and rich If the sauce is too thick add a splash of water if too thin simmer uncovered to reduce
- Serve:
- Serve hot garnished with pomegranate seeds and fresh herbs if desired Traditionally served with steamed basmati rice
Save to Pinterest Sharing this dish with my family creates a warm and memorable experience every time.
Notes
For a vegetarian version substitute chicken with roasted eggplant or mushrooms Adjust sugar and pomegranate molasses to taste depending on desired sweetness and tartness Walnuts can be partially replaced with pecans for a milder flavor Pair with a crisp aromatic white wine or pomegranate juice
Required Tools
Large pot or Dutch oven Skillet Food processor or blender Wooden spoon
Allergen Information
Contains tree nuts walnuts Gluten-free but always verify chicken stock and pomegranate molasses labels for cross-contamination
Save to Pinterest This Fesenjan recipe promises a delightful fusion of flavors that will warm your heart and table.
Recipe Questions & Answers
- → What cut of chicken works best for this dish?
Bone-in, skinless chicken thighs are ideal as they stay tender and absorb the sauce well during slow simmering.
- → How do I prepare the walnuts for the sauce?
Toast raw walnuts lightly in a dry skillet until fragrant, then grind them finely in a food processor for a smooth, rich sauce texture.
- → Can the tartness be balanced if too strong?
Yes, adding a bit of sugar helps balance the tanginess from the pomegranate molasses while keeping the flavor vibrant.
- → What spices enhance the dish’s flavor?
Cinnamon, turmeric, nutmeg, and black pepper add warmth and depth, complementing the nuts and pomegranate perfectly.
- → Are there suitable serving suggestions?
This dish pairs wonderfully with steamed basmati rice and garnished with fresh pomegranate seeds or herbs for added freshness.
- → Is there a vegetarian alternative?
Roasted eggplant or mushrooms can replace chicken for a plant-based version while retaining the rich walnut-pomegranate sauce.