Description
Pomegranate Walnut Fesenjan is a traditional Persian stew featuring tender chicken thighs simmered in a rich, tangy sauce made from toasted walnuts and pomegranate molasses. This dish perfectly balances sweet, sour, and savory flavors and is often served over steamed basmati rice, making for a comforting and elegant meal.
Ingredients
Scale
Chicken and Seasoning
- 1.75 lbs bone-in, skinless chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- Salt and pepper, to taste
- 1/2 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 1/4 tsp ground nutmeg
Walnut Mixture
- 2 cups walnuts
- 1 large onion, finely chopped
- 2 tbsp vegetable oil
Liquid and Sweeteners
- 2 1/2 cups low-sodium chicken broth or water
- 2/3 cup pomegranate molasses
- 2 tbsp brown sugar
Garnish
- Pomegranate seeds
- Fresh parsley or cilantro, chopped
Instructions
- Toast and Grind Walnuts: Toast the walnuts in a dry skillet over medium heat for 5–7 minutes, stirring frequently until fragrant and golden. Let them cool slightly, then finely grind in a food processor to create a rich base for the stew.
- Sauté Onions: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onions and sauté for 6–8 minutes until they become soft and golden, releasing their sweetness into the oil.
- Cook Ground Walnuts with Onions: Add the ground walnuts to the sautéed onions. Cook while stirring frequently for 5 minutes until the mixture darkens and begins releasing its natural oils, enhancing depth of flavor.
- Brown Chicken: Add the chicken thighs to the walnut-onion mixture. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear the chicken on each side for 3–4 minutes until lightly browned, locking in flavor and texture.
- Add Broth and Simmer: Pour in the chicken broth, scraping up any browned bits from the pot to enrich the sauce. Bring the mixture to a gentle simmer to start the slow cooking process.
- Incorporate Pomegranate and Sugar: Stir in the pomegranate molasses and brown sugar. Cover the pot and reduce the heat to low. Let it simmer gently, stirring occasionally for 55–65 minutes until the chicken is tender and the sauce thickens and darkens beautifully.
- Adjust Seasoning: Taste the sauce and adjust the seasoning by adding more salt, pepper, sugar, or pomegranate molasses as needed to balance the sweet and sour notes perfectly.
- Serve: Serve the Fesenjan hot, garnished with fresh pomegranate seeds and chopped parsley or cilantro. Traditionally enjoyed over steamed basmati rice, it makes a flavorful and elegant meal.
Notes
- Use low-sodium chicken broth to better control the saltiness of the stew.
- Make sure to toast the walnuts well to bring out their essential oils and deepen the flavor.
- Simmer the stew gently—avoid boiling—to keep the chicken tender and prevent the sauce from becoming bitter.
- Adjust pomegranate molasses and sugar to your desired balance between sweet and tangy.
- This dish pairs perfectly with basmati rice or other long-grain rice varieties to soak up the rich sauce.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Keywords: Fesenjan, Persian stew, pomegranate walnut stew, chicken fesenjan, pomegranate molasses recipe, walnut chicken stew, traditional Persian recipes
