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Prep time
20 minutes
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Cook time
1 hour 15 minutes
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Serves
4
Author Notes
A jewel of Persian cuisine, Fesenjan is a luxurious stew where *ground walnuts and pomegranate molasses* weave a rich, tangy-sweet sauce around tender chicken or duck. This ancient dish, often served at celebrations, balances earthy, tart, and subtly sweet flavors—best paired with steamed saffron rice. —Kyanchef
Ingredients
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1.5
(680g) bone-in chicken thighs or drumsticks (4-5 pieces)
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2 cups
(200g) walnuts, finely ground
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1
large yellow onion, finely diced (about 1 cup/150g)
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1 tsp
(2g) ground turmeric
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1.2 cups
(120ml) pomegranate molasses
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½ tsp
(1g) ground black pepper
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1 tsp
(5g) salt (adjust to taste)
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1 tbsp
(12g) granulated sugar (optional, adjust to molasses sweetness)
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2 cups
(480ml) water or chicken stock
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1 tbsp
(15ml) saffron water (steep ¼ tsp saffron in 2 tbsp hot water)
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2 tbsp
(15g) pomegranate arils
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1tbsp
(4g) fresh parsley, chopped
Directions
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**1. Prepare the Walnuts**
- Toast 2 cups walnuts in dry skillet over medium heat for 5-7 minutes until fragrant
- Cool slightly, then grind to coarse powder in food processor (not fine paste)
- *Tip: Toasting removes bitterness and enhances flavor*
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2. Brown the Chicken**
- Heat 2 tbsp oil in Dutch oven over medium-high
- Add diced onion, sauté 5 minutes until translucent
- Add chicken pieces, brown 3-4 minutes per side
- Sprinkle with 1 tsp turmeric, ½ tsp pepper, 1 tsp salt
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3. Build the Stew Base**
- Return all chicken to pot
- Add ground walnuts and 2 cups water/chicken stock
- Whisk in ½ cup pomegranate molasses until smooth
- Optional: Add 1 tbsp sugar if molasses is very tart
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4. Slow Simmer**
- Bring to boil, then reduce heat to low
- Cover and simmer 45 minutes, stirring occasionally
- Uncover and simmer 15-30 minutes more until:
- Chicken is fall-off-the-bone tender
- Sauce thickens to gravy consistency
- Oil rises to surface (sign of proper doneness
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5. Final Adjustments**
- Taste and adjust:
- More molasses for tartness
- Pinch of sugar if too sour
- Salt if needed
- Remove from heat, let rest 10 minutes
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6. Serve**
- Transfer to serving dish
- Drizzle with saffron water
- Garnish with pomegranate arils and parsley
- Serve with steamed basmati rice
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6. Serve**
- Transfer to serving dish
- Drizzle with saffron water
- Garnish with pomegranate arils and parsley
- Serve with steamed basmati rice
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