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.

Fesenjan (persian Pomegranate Chicken)

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

  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 thighs to the pot and brown on all sides.
  4. Stir in the ground walnuts, pomegranate molasses, turmeric, and cinnamon.
  5. Season with salt and pepper, then add enough water to cover the chicken.
  6. Cover the pot and simmer for 1 hour, stirring occasionally.
  7. Once the chicken is tender and the sauce has thickened, adjust the seasoning if needed.
  8. 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