Fragrant Persian Fesenjan
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine Ingredients
In a large bowl, combine chicken thighs with salt, pepper, garlic, and olive oil.
- 2
Mix Well
Mix well to coat the chicken pieces evenly.
- 3
Refrigerate
Cover and refrigerate for at least 1 hour.
Preparing the Walnut Paste
- 1
Toast Walnuts
Place the ground walnuts in a dry pan over medium heat and toast lightly, stirring constantly, for about 3–4 minutes.
Tip: Be careful not to burn the walnuts; a light toast is sufficient.
- 2
Mix Spices
Transfer to a bowl and add salt and cinnamon, mixing thoroughly.
Tip: Use freshly ground walnuts for the best flavor and texture.
How to Make Fragrant Persian Fesenjan
Total time: 3 h 20 min · Yields 6 servings
- 1
Brown the Chicken
Heat olive oil in a large pot and sear the marinated chicken thighs until golden on both sides.
- 2
Caramelize the Onions
In the same pot, add chopped onions and sauté until golden brown.
- 3
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.
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