Fragrant Persian Fesenjan
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
For the Walnut Paste
For the Sauce
For Garnishing
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
Fragrant Persian Fesenjan
Fragrant Persian Fesenjan
Plating & Serving
Serve the Fesenjan over a bed of saffron-infused basmati rice, topped with pomegranate seeds and fresh parsley.