Aromatic Persian Khoresht Fesenjan with Pomegranate Molasses

Name: Aromatic Persian Khoresht Fesenjan with Pomegranate Molasses
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 chicken thighs; 2 cups walnuts; 2 cups chicken stock; 1 large onion; 1 cup pomegranate molasses; 2 tbsp olive oil; 1 tsp cinnamon; Salt and pepper; Fresh pomegranate seeds; Chopped fresh parsley

A Traditional Persian Stew Enriched with Pomegranate and Walnuts

Dive into the rich flavors of Iranian cuisine with this iconic stew, brimming with juicy chicken, ground walnuts, and the distinct tang of pomegranate molasses.

1 h 45 min
4
Intermediate

Ingredients

For the Stew

4 chicken thighs

bone-in, skinless

2 cups walnuts

finely ground

2 cups chicken stock

1 large onion

finely chopped

1 cup pomegranate molasses

2 tbsp olive oil

1 tsp cinnamon

Salt and pepper

to taste

For the Garnish

Fresh pomegranate seeds

Chopped fresh parsley

Preparation

Preparing the Chicken

Season the Chicken

Season the chicken thighs with salt and pepper.

Heat the Oil

Heat olive oil in a large pot over medium heat.

Brown the Chicken

Brown the chicken thighs on all sides, then remove and set aside.

Blending the Walnut Base

Sauté Onion

In the same pot, add the chopped onion and sauté until translucent.

Cook Walnuts

Add the ground walnuts, cooking gently for 2-3 minutes.

Ensure the walnuts do not burn during cooking. Pro Tip: Use a food processor to grind the walnuts smoothly.

Add Stock

Gradually pour in the chicken stock while stirring to prevent lumps.

Cooking Process

Marrying Flavors

Return the chicken to the pot, covering it with the walnut sauce.

Simmering Symphony

Pour in the pomegranate molasses and add cinnamon. Stir to combine.

Final Finish

Cover and let the stew gently simmer on low heat for about 60 minutes, until the chicken is tender.

Plating & Serving