Pin This A sumptuous Persian stew featuring tender chicken thighs simmered in a rich, tangy sauce of ground walnuts and pomegranate molasses, offering a unique blend of sweet and tart flavors.
This recipe has been a family favorite for years; the deep flavors always bring everyone to the table eager for more.
Ingredients
- Chicken: 4 bone-in, skinless chicken thighs, 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons olive oil
- Walnuts: 2 cups raw walnuts
- Aromatics & Sauce: 1 large yellow onion finely chopped, 1 teaspoon ground turmeric, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 2 tablespoons pomegranate molasses, 2 tablespoons honey (or sugar to taste), 2 cups chicken broth (gluten-free if needed), ½ cup water, salt and pepper to taste
- Garnish (optional): Pomegranate seeds, chopped fresh parsley
Instructions
- Toast walnuts:
- Toast the walnuts in a dry skillet over medium heat for 5 7 minutes stirring frequently until fragrant Allow to cool then finely grind in a food processor or blender until a coarse paste forms
- Season chicken:
- Season chicken thighs with salt and pepper In a large Dutch oven or heavy saucepan heat olive oil over medium high heat Brown chicken thighs on both sides (about 4 5 minutes per side) Remove chicken and set aside
- Sauté onion:
- In the same pot add chopped onion and sauté for 5 7 minutes until soft and golden
- Spice mix:
- Stir in the turmeric cinnamon and nutmeg cooking for 1 minute until aromatic
- Add walnuts:
- Add the ground walnuts and cook for 2 3 minutes stirring constantly
- Combine chicken:
- Return the chicken thighs to the pot Pour in chicken broth and water scraping up any browned bits from the bottom
- Add sweeteners:
- Stir in pomegranate molasses and honey Bring to a gentle simmer
- Simmer:
- Cover and cook on low heat for 1 hour stirring occasionally to prevent sticking and ensure even cooking
- Thicken sauce:
- Uncover and simmer for an additional 15 20 minutes allowing the sauce to thicken and oil to rise to the surface Adjust salt pepper and sweetness tartness with more honey or molasses as desired
- Serve:
- Serve hot garnished with pomegranate seeds and chopped parsley if desired Traditionally served with steamed basmati rice
Pin This Sharing this dish has always brought my family closer especially during special gatherings and holidays.
Notes
Serve with Persian rice (chelow) for a complete meal Use gluten-free broth if necessary to keep the dish suitable for gluten-sensitive diets
Required Tools
Large Dutch oven or heavy saucepan, food processor or blender, skillet, measuring cups and spoons, sharp knife and cutting board
Allergen Information
Contains walnuts (tree nuts) and chicken Not suitable for vegetarians or vegans Check processed ingredients for potential allergens
Pin This This Fesenjan recipe captures the heart of Persian cuisine with every bite making it a dish worth mastering.
Recipe Q&A
- → What is the base sauce made of?
The sauce is crafted from ground toasted walnuts combined with pomegranate molasses, honey, and aromatic spices like turmeric, cinnamon, and nutmeg.
- → Can this dish be made vegetarian?
Yes, replacing chicken with roasted eggplant or mushrooms and using vegetable broth provides a delicious vegetarian alternative.
- → How do you get a thick sauce consistency?
Simmering the sauce slowly after adding walnuts and pomegranate molasses reduces it to a thick, rich texture while allowing flavors to deepen.
- → What is the recommended cooking time?
After browning, the chicken simmers covered for about 1 hour with an additional 15-20 minutes uncovered to thicken the sauce.
- → What are typical garnishes for this dish?
Fresh pomegranate seeds and chopped parsley are common garnishes that add brightness and color to the dish.
- → Is it gluten-free?
Yes, when using gluten-free chicken broth, this dish is naturally free of gluten.