Fesenjan (persian Pomegranate Chicken)
Fesenjan is a traditional Persian dish made with chicken, walnuts, and pomegranate molasses. This rich and flavorful stew is a popular choice for special occasions and gatherings in Iran.
Ingredients
- 4 chicken thighs
- 1 cup walnuts, finely ground
- 1 cup pomegranate molasses
- 1 onion, finely chopped
- 2 tablespoons vegetable oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté until golden brown.
- Add the chicken thighs to the pot and brown on all sides.
- Stir in the ground walnuts, pomegranate molasses, turmeric, and cinnamon.
- Season with salt and pepper, then add enough water to cover the chicken.
- Cover the pot and simmer for 1 hour, stirring occasionally.
- Once the chicken is tender and the sauce has thickened, adjust the seasoning if needed.
- Serve the Fesenjan hot with steamed rice.
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
- 15g
- Fat
- 20g
Supplies
Large pot Stirring spoon
Tools
Knife Cutting board
Serving suggestions
Fesenjan is traditionally served with steamed saffron rice and a side of fresh herbs, such as mint and basil.
Tips & tricks
To enhance the flavor, toast the ground walnuts in a dry skillet before adding them to the stew.
Cost
$20