Fesenjan (persian Pomegranate And Walnut Chicken)

Fesenjan is a traditional Persian dish that features a rich and flavorful sauce made from pomegranate molasses and ground walnuts. This savory and slightly sweet chicken stew is a staple in Mizrahi Jewish cuisine, often served during special occasions and holidays.

Fesenjan (persian Pomegranate And Walnut Chicken)

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 cups ground walnuts
  • 1 cup pomegranate molasses
  • 1 onion, finely chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • Salt and pepper to taste
  • 2 cups water

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until golden brown.
  3. Add the chicken pieces to the pot and brown on all sides.
  4. Stir in the ground walnuts, pomegranate molasses, cinnamon, turmeric, salt, and pepper.
  5. Pour in the water and bring the mixture to a boil.
  6. Reduce the heat, cover the pot, and simmer for 1 hour, stirring occasionally.
  7. Adjust seasoning to taste and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
20g

Supplies

Large pot Stirring spoon Cutting board Knife

Tools

Stovetop

Serving suggestions

Fesenjan is traditionally served over steamed basmati rice and garnished with pomegranate arils for a pop of color and extra burst of flavor.

Tips & tricks

To save time, you can use pre-cut chicken pieces or boneless, skinless chicken thighs for this recipe.

Cost

$20