Fragrant Persian Fesenjan

Name: Fragrant Persian Fesenjan
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: Chicken Thighs; Salt; Ground Black Pepper; Garlic; Olive Oil; Walnuts; Salt; Cinnamon; Onion; Olive Oil; Pomegranate Molasses; Sugar; Chicken Stock; Pomegranate Seeds; Fresh Parsley

A Classic Iranian Stew of Pomegranate and Walnuts

Fesenjan is a rich Persian stew featuring tender chicken cooked with ground walnuts and flavorful pomegranate molasses, offering a perfect balance of sweet and savory.

2 h 30 min
6
Intermediate

Ingredients

For the Chicken Marinade

Chicken Thighs

6 skinless

Salt

1 teaspoon

Ground Black Pepper

1 teaspoon

Garlic

2 cloves, minced

Olive Oil

1 tablespoon

For the Walnut Paste

Walnuts

2 cups, finely ground

Salt

1/2 teaspoon

Cinnamon

1/4 teaspoon

For the Sauce

Onion

1 large, finely chopped

Olive Oil

2 tablespoons

Pomegranate Molasses

1 cup

Sugar

2 tablespoons

Chicken Stock

2 cups

For Garnishing

Pomegranate Seeds

Fresh Parsley

chopped

Preparation

Marinating the Chicken

Combine Ingredients

In a large bowl, combine chicken thighs with salt, pepper, garlic, and olive oil.

Mix Well

Mix well to coat the chicken pieces evenly.

Refrigerate

Cover and refrigerate for at least 1 hour.

Preparing the Walnut Paste

Toast Walnuts

Place the ground walnuts in a dry pan over medium heat and toast lightly, stirring constantly, for about 3–4 minutes.

Be careful not to burn the walnuts; a light toast is sufficient.

Mix Spices

Transfer to a bowl and add salt and cinnamon, mixing thoroughly.

Use freshly ground walnuts for the best flavor and texture.

Cooking Process

Brown the Chicken

Heat olive oil in a large pot and sear the marinated chicken thighs until golden on both sides.

Caramelize the Onions

In the same pot, add chopped onions and sauté until golden brown.

Simmer the Stew

Return the chicken to the pot, add the walnut paste and sauces, then cover and simmer on low heat for 1½ hours.

Plating & Serving