Pin it A rich, aromatic Persian stew featuring tender chicken thighs simmered in a luxurious sauce of ground walnuts and tangy pomegranate molasses, finished with subtle spices. A classic dish perfect for festive occasions or a cozy dinner.
This dish has been a family favorite for years, bringing warmth and festivity to our table every time it is served.
Ingredients
- Chicken thighs: 4 bone-in, skinless chicken thighs (~900 g / 2 lbs)
- Walnuts: 250 g (2 cups) walnut halves or pieces
- Yellow onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Chicken stock: 500 ml (2 cups)
- Pomegranate molasses: 120 ml (½ cup)
- Honey or sugar: 1 tbsp (optional, for sweetness)
- Vegetable oil: 2 tbsp
- Salt and freshly ground black pepper: to taste
- Ground cinnamon: ½ tsp
- Ground turmeric: ¼ tsp
- Ground black pepper: ¼ tsp
- Garnish: Pomegranate seeds and chopped fresh parsley or cilantro (optional)
Instructions
- Toast Walnuts:
- Toast the walnuts in a dry skillet over medium heat for 5–7 minutes, stirring often, until fragrant and lightly golden. Let cool, then grind to a coarse paste in a food processor or mortar and pestle.
- Brown Chicken:
- Heat 1 tbsp oil in a large heavy-bottomed pot over medium heat. Add the chicken thighs and brown on both sides, about 3–4 minutes per side. Remove and set aside.
- Sauté Aromatics:
- Add the remaining oil to the pot. Sauté the chopped onion for 5–7 minutes until soft and golden. Stir in garlic, cinnamon, turmeric, and black pepper cook for 1 minute until fragrant.
- Add Walnuts:
- Stir in the ground walnuts and cook for 2–3 minutes, stirring constantly to prevent sticking.
- Add Stock and Chicken:
- Pour in the chicken stock, scraping up any browned bits from the bottom. Return the chicken thighs to the pot.
- Add Molasses and Honey:
- Add pomegranate molasses and honey (if using). Season with salt and pepper. Bring to a gentle simmer.
- Simmer:
- Cover and cook over low heat for 1 hour, stirring occasionally to prevent the walnuts from sticking. The sauce should thicken and darken add a splash of water if it becomes too thick.
- Adjust Seasoning:
- Taste and adjust seasoning, sweetness, or tartness by adding more pomegranate molasses or honey as desired.
- Serve:
- Serve hot, garnished with pomegranate seeds and herbs, alongside steamed basmati rice.
Pin it Sharing this stew with family has become a cherished tradition that fills our home with warmth and happiness.
Serving Suggestions
Pair the Fesenjan with aromatic saffron rice and a crisp, dry white wine for a complete festive meal.
Variations
For a vegetarian version, substitute chicken with eggplant or mushrooms and use vegetable stock instead of chicken stock.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will intensify if left overnight.
Pin it This stew offers a beautiful balance of rich and tangy tastes perfect for special occasions or comforting weeknight dinners.
Recipe FAQs
- → How are the walnuts prepared in this dish?
Walnuts are toasted in a dry skillet until fragrant and lightly golden, then ground into a coarse paste to release their oils and deepen the sauce's flavor.
- → What type of chicken is best for this dish?
Bone-in, skinless chicken thighs work best as they stay tender and absorb flavors well during the slow simmer.
- → Can the sweetness level be adjusted?
Yes, adding honey or sugar is optional and can be adjusted to balance the tartness from the pomegranate molasses.
- → What spices enhance the flavor profile here?
Ground cinnamon, turmeric, and black pepper contribute warmth and complexity to the stew without overpowering it.
- → Are there alternatives for those avoiding meat?
Vegetarian versions can substitute chicken with eggplant or mushrooms and use vegetable stock instead.
- → What is a good accompaniment to this dish?
Steamed basmati rice complements the rich sauce, and fresh herbs or pomegranate seeds add a bright garnish.