Entree: Iran – Tehran & Central Iran – فسنجان ➤ Fesenjān (Persian chicken stew in a rich walnut and pomegranate sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 6 bone-in chicken thighs, approx. 5 oz (140 g) each
- 2 cups (200 g) walnuts, finely ground
- 1 large onion, thinly sliced (225 g)
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) pomegranate molasses
- 2 tbsp (25 g) granulated sugar
- 2 cups (480 ml) chicken stock or water
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) ground cinnamon
- 1 1/2 tsp (8 g) salt, adjust to taste
- Fresh pomegranate arils for garnish
- Fresh parsley or cilantro for garnish

Instructions

1. Heat the oil in a large heavy-bottomed pot over medium heat. Season the chicken thighs lightly with salt and brown skin-side down until golden, 6–8 minutes per side. Remove and set aside.
2. Add the sliced onion to the pot and cook until soft and translucent, 6–8 minutes. Stir in turmeric, cinnamon, and pepper and cook 30 seconds to bloom the spices.
3. Meanwhile, pulse the walnuts in a food processor to a coarse meal, then grind a bit finer if desired. Add the ground walnuts to the pot and toast gently with the onions for 2–3 minutes.
4. Pour in 1 cup (240 ml) of the stock and stir to form a thick paste with the walnuts. Add remaining stock, pomegranate molasses, and sugar; bring to a gentle simmer.
5. Return the browned chicken thighs to the pot, skin-side up, nestling them into the sauce. Reduce heat to low, cover partially, and simmer gently for 45–60 minutes until the chicken is tender and the sauce has thickened and become glossy. Stir occasionally and adjust thickness with a splash of stock if needed.
6. Taste and adjust seasoning with salt and a little extra sugar or pomegranate molasses for balance. Serve the stew over saffron or plain basmati rice, garnished with pomegranate arils and fresh herbs.