Fesenjan
Ingredients
- 3 ½ cwalnuts
- 1 tbspolive oil
- 1 mediumonion
finely diced
- 1 tspground turmeric
- 8bone-in chicken thighs
skin removed
- 1 tspcinnamon
- ½ tspsaffron threads
ground
- ¾ cpomegranate molasses
plus more as needed
- 2 tbspsugar
plus more as needed
- to tastefine sea salt
- freshly ground, to tasteblack pepper
- pomegranate seeds
for garnish
Directions
- 1
Grind the Walnuts: Finely grind 3 1/2 cups of walnuts in a food processor until they start to look like sand that clumps together. Do not over process. You don’t want to end up with walnut butter.
- 2
Toast the Walnuts: Place dry non-stick skillet over medium heat. Lightly toast walnuts, stirring continuously for a few minutes until you can smell the aroma from the ground nuts, making sure not to burn them. Pour toasted ground walnuts into a bowl and set aside until ready to use.
- 3
Cook Onions: Take a large stockpot or Dutch oven with a lid and set over high heat. Add 1 tablespoon olive oil. When olive oil glistens, add 1 finely diced onion. Cook onions until they start to caramelize and turn golden brown. Then add 1 teaspoon turmeric and stir into onion mixture.
- 4
Cook Chicken Thighs: Add chicken thighs and sear for a few minutes on each side. Pour in 3 cups water and add 1 teaspoon cinnamon. Bring to a boil and then reduce heat to low to allow stew to simmer for 10 minutes. Then remove chicken and set aside.
- 5
Add the Ground Walnuts: Pour ground walnuts into the simmering cooking liquid and stir. Place the lid back on the pot and simmer the walnut mixture for 1 hour. Stir occasionally throughout to make sure walnuts don’t stick to the bottom of the pan. After the cooking time the walnut sauce should have thickened, darkened in color until its deeply golden like tahini or honey and there will be a layer of walnut oil on top.
- 6
Bloom Saffron, add Pomegranate Molasses, Sugar: In a small bowl add 1 tablespoon of water. Using a mortar and pestle or a spice grinder add the 1/2 teaspoon of saffron threads and grind. You should end up with about 1/4 teaspoon ground saffron. Add the 1/4 teaspoon of ground saffron to the 1 tablespoon of water. Into the pot with the walnut mixture, add 3/4 cup of pomegranate molasses, 2 tablespoons sugar and bloomed saffron. Stir to combine.
- 7
Add Chicken, Simmer and Season: Add chicken back into stew and simmer for 45 minutes or until the meat is falling off the bone. The stew will be a rich dark brown and the oil from the walnuts will form a layer on the stew. Stir, season and taste. Adjust sweetness, sourness and seasoning to taste.
- 8
Serve the Fesenjan: Ladle the fesenjan into a serving dish and sprinkle with pomegranate seeds to garnish. Serve with rice, Greek yogurt and a side salad.
Fesenjan
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Ratings & Reviews
Based on 23 ratings
Rating Breakdown
About this Recipe
Craving a deeply flavorful, comforting dish that transports you to a Persian kitchen? This Fesenjan recipe, a traditional chicken stew, offers an unforgettable culinary experience with its unique blend of sweet, tart, and savory notes.
Why This Recipe Works
What makes Fesenjan so captivating is the intricate dance between toasted walnuts and rich pomegranate molasses. These core ingredients simmer slowly with tender chicken, creating a luscious sauce that's both hearty and wonderfully complex. It's a testament to slow cooking, allowing flavors to meld into something truly special.
What to Expect
Prepare for a rich, dark, and utterly luxurious stew. You'll experience the velvety texture of ground walnuts, the subtle tang and sweetness of pomegranate molasses, and the warmth of spices like turmeric and cinnamon, all cradling fall-off-the-bone chicken. The preparation involves about 20 minutes of active work, followed by a leisurely 120 minutes of simmering, letting the flavors deepen beautifully. The resulting dish is hearty, deeply satisfying, and perfect for a special meal that tastes far more complex than the effort implies.
Customization & Variations
Fesenjan's beauty lies in balancing its core flavors. Feel free to adjust the pomegranate molasses and sugar to your preference, creating a stew that's either more tart or sweeter—taste as you go! While chicken thighs are specified, if you prefer to make this a vegetarian dish, you could consider adding more vegetables during the stewing process, though the richness of the chicken is a hallmark. For an extra pop of color and freshness, don't skimp on the final garnish of pomegranate seeds.
Serving & Context
This Persian chicken stew is an ideal main course for an elegant dinner party or a comforting family meal. Serve it traditionally over a bed of fluffy rice, allowing every drop of the luscious sauce to be savored. A sprinkle of fresh pomegranate seeds not only adds a beautiful visual contrast but also a delightful burst of freshness.