Pin this 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 was for a Nowruz dinner. I worried about getting that signature sweet&tart balance, but one bite convinced my family it was worth every minute of simmering. Now, this aromatic stew is a cold&weather staple in our house.
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 5–7 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 chopped onion; sauté for 6–8 minutes until soft and golden.
- Add Walnuts:
- Add ground walnuts to onions. Cook, stirring, for 5 minutes until mixture turns darker and releases its oils.
- Brown Chicken & Spices:
- Stir in chicken thighs. Season with salt, pepper, cinnamon, turmeric, nutmeg. Sear 3–4 minutes each side until lightly browned.
- Add Broth & Simmer:
- Pour in chicken broth, scrape any browned bits. Bring to a simmer.
- Add Pomegranate Molasses & Sweetener:
- Stir in pomegranate molasses and brown sugar. Cover, reduce heat to low, and simmer gently for 55–65 minutes. Stir occasionally until chicken is very tender and sauce thickens.
- Season & Serve:
- Taste and adjust seasoning with more salt, pepper, or sugar/pomegranate molasses if needed. Serve hot garnished with pomegranate seeds and herbs. Traditionally paired with steamed basmati rice.
Pin this This is the dish my uncle requested every holiday. We’d gather around the table, passing fragrant rice and hungry for that first taste of this velvety stew.
Required Tools
Large pot or Dutch oven, food processor or blender (for walnuts), skillet (for toasting walnuts), knife and cutting board
Allergen Information
Contains tree nuts (walnuts) and poultry. Gluten&free if using gluten&free broth. Verify ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 570, Total Fat 36 g, Carbohydrates 24 g, Protein 37 g
Pin this Serve with saffron rice for a truly special meal. Let the sweet&sour sauce soak up every grain for an unforgettable bite.
Recipe FAQs
- → What type of chicken is best for this dish?
Bone-in, skinless chicken thighs are preferred for their tenderness and ability to absorb flavors well during slow cooking.
- → Can I use walnuts other than in ground form?
Grinding toasted walnuts is essential to achieve the rich, smooth texture and depth of flavor characteristic of this dish.
- → How does pomegranate molasses affect the flavor?
Pomegranate molasses adds a bright, tangy sweetness that balances the richness of the walnuts and spices.
- → Can this dish be prepared in advance?
Yes, flavors deepen when refrigerated overnight, making leftovers particularly delicious the next day.
- → Are there common side dishes that complement this meal?
Steamed basmati rice or saffron rice traditionally accompanies this dish, absorbing the flavorful sauce perfectly.
- → Is it possible to make a vegetarian version?
Substitute the chicken with sautéed mushrooms or jackfruit to maintain texture while keeping vegetarian preferences.