Nutty Iranian Fesenjan with Walnuts and Pomegranate

Name: Nutty Iranian Fesenjan with Walnuts and Pomegranate
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: Chicken Thighs; Salt; Black Pepper; Walnuts; Vegetable Oil; Onion; Chicken Stock; Pomegranate Molasses; Sugar; Cinnamon; Turmeric; Fresh Pomegranate Seeds; Chopped Parsley

A rich and flavorful Persian stew

This traditional Iranian dish combines the deep flavors of walnuts and pomegranate to create a unique sweet and tangy stew perfect for any occasion.

3 h
4
Intermediate

Ingredients

For the Chicken

Chicken Thighs

4 — skinless, bone-in

Salt

to taste

Black Pepper

to taste

For the Stew Base

Walnuts

2 cups, ground

Vegetable Oil

2 tablespoons

Onion

1 large, finely chopped

Chicken Stock

1½ cups

Pomegranate Molasses

1 cup

Sugar

2 tablespoons

Cinnamon

1 teaspoon

Turmeric

½ teaspoon

For the Garnish

Fresh Pomegranate Seeds

Chopped Parsley

Preparation

Preparing the Chicken

Season Chicken

Season chicken thighs with salt and pepper.

Heat Oil

In a large pot, heat vegetable oil over medium heat.

Brown Chicken

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

Making the Stew Base

Sauté Onions

In the same pot, sauté the onions until soft and translucent.

Cook Walnuts

Stir in the ground walnuts and cook for 5 minutes.

Be careful not to burn the walnuts or they will become bitter.

Combine Ingredients

Add in the chicken stock, pomegranate molasses, sugar, cinnamon, and turmeric.

Adjust the sweetness to your taste by adding more or less sugar.

Cooking Process

Bringing to a Slow Simmer

Return the chicken to the pot and cover it with the walnut and pomegranate mixture.

Reducing the Sauce

Allow it to simmer on low heat, stirring occasionally, for about 2 hours until the sauce thickens.

Final Flavor Balance

Taste and adjust seasoning with salt, pepper, or more sugar as needed.

Plating & Serving