Khoresht-e Fesenjan (Persian Chicken Stew with Walnuts and Pomegranate)
Fesenjan is a true journey to Persia—a perfect balance between the richness of walnuts and the subtle tang of pomegranate. When you cook it, your home fills with an enchanting aroma of cinnamon and toasted nuts. It's a celebratory dish that warms the heart and evokes large Iranian tables filled with laughter and sharing. The velvety, deep sauce coats every piece of chicken with infinite tenderness. Don't be intimidated by the cooking time; it's essential for the flavors to marry perfectly. Believe me, the wait is so worth it! Serve it with fragrant rice, and you'll understand why this is an absolute classic.
Ingredients
- chicken (thighs or breasts, boneless, cut into pieces)1 kg
- shelled walnuts300 g
- pomegranate concentrate (or pomegranate molasses)4 tablespoons
- onions2 large
- olive oil4 tablespoons
- salt1 teaspoon
- black pepper1/2 teaspoon
- ground cinnamon1/2 teaspoon
- turmeric1/2 teaspoon
- water500 ml
- sugar (optional, to balance acidity)1-2 tablespoons
- fresh pomegranate seeds (for garnish)3 tablespoons
Nutrition
Instructions
- 1
Finely grind the walnuts (not to a powder) and dry-toast them in a non-stick pan for 2-3 minutes. Set aside.
- 2
In a large pot, sauté the chopped onions in olive oil until translucent. Add the chicken and brown on all sides.
- 3
Add turmeric, cinnamon, pepper, and salt. Stir, pour in water, bring to a boil, cover, and simmer for 30 minutes.
- 4
Stir in the toasted walnuts and pomegranate concentrate. Cover again and cook on low heat for 1 hour 30 minutes, stirring occasionally, until the sauce thickens and becomes creamy. Taste and adjust sweetness/acidity with sugar if needed.
- 5
Serve hot, garnished with fresh pomegranate seeds, accompanied by Persian basmati rice (tahdig) or flatbread.
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