Ingredients

1.75 lbs bone-in, skinless chicken thighs

1 tsp salt

1/2 tsp black pepper

2 cups walnuts

1 large onion, finely chopped

2 tbsp vegetable oil

2 1/2 cups low-sodium chicken broth or water

2/3 cup pomegranate molasses

2 tbsp brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground turmeric

1/4 tsp ground nutmeg

Salt and pepper, to taste

Pomegranate seeds (for garnish)

Fresh parsley or cilantro, chopped (for garnish)

Instructions

Step 1: Toast the walnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently until fragrant and golden. Allow them to cool slightly, then grind finely using a food processor.

Step 2: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onions and sauté for 6 to 8 minutes until soft and golden.

Step 3: Add the ground walnuts to the sautéed onions. Cook while stirring frequently for about 5 minutes until the mixture darkens and releases its oils.

Step 4: Add the chicken thighs to the walnut and onion mixture. Season with salt, black pepper, cinnamon, turmeric, and nutmeg. Sear the chicken on each side for 3 to 4 minutes until lightly browned.

Step 5: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.

Step 6: Stir in the pomegranate molasses and brown sugar. Cover the pot and reduce the heat to low. Let it simmer gently for 55 to 65 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened and darkened.

Step 7: Taste the stew and adjust the seasoning, adding salt, pepper, brown sugar, or pomegranate molasses as needed for balance.

Step 8: Serve the Fesenjan hot, garnished with pomegranate seeds and chopped parsley or cilantro. This dish pairs wonderfully with steamed basmati rice.

Tips & Variations

For a vegetarian version, substitute the chicken with eggplants or mushrooms and use vegetable broth instead of chicken broth.

Toast walnuts carefully to avoid burning, which can make the stew taste bitter.

If pomegranate molasses is too tangy, adjust sweetness by adding a little more brown sugar gradually.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but bone-in, skinless thighs tend to stay more tender and flavorful during the long simmering process. If using breasts, watch cooking time closely to avoid dryness.

What can I substitute for pomegranate molasses if I can’t find it?

You can make a simple substitute by mixing equal parts pomegranate juice and balsamic vinegar, then simmering it until syrupy. Alternatively, cranberry juice concentrate mixed with lemon juice works in a pinch.