Entree: Iran – Caspian / Gilan – فسنجان ➤ Fesenjān (A rich Persian stew of chicken simmered in a thick sauce of ground walnuts and pomegranate molasses)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 cups (200 g) walnuts, finely ground
- 1 large yellow onion, finely chopped, approx. 8 oz (225 g)
- 3 tbsp (45 ml) pomegranate molasses
- 2 tbsp (30 ml) granulated sugar
- 3 tbsp (45 ml) vegetable oil
- 2 1/2 cups (600 ml) chicken stock
- 1 1/2 tsp (9 g) salt, plus more to taste
- 1/4 tsp (0.5 g) ground black pepper
- 1/2 tsp (1.5 g) ground cinnamon
- 1/4 cup (60 ml) water, if needed to loosen sauce
- Pomegranate arils for garnish
- Fresh parsley or cilantro, chopped, for garnish

Instructions

1. Pat the chicken thighs dry and season lightly with a pinch of salt and pepper. In a heavy-bottomed wide pot or Dutch oven, heat 3 tbsp (45 ml) vegetable oil over medium heat. Brown the chicken thighs skin-side down until golden, 5–7 minutes per side. Remove and set aside.
2. In the same pot, add the chopped onion and cook over medium-low heat, stirring often, until deeply caramelized and soft, about 20–25 minutes. Scrape up any browned bits from the bottom.
3. Meanwhile, grind the walnuts to a fine meal (using a food processor). Toast the ground walnuts in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant but not browned, then remove from heat.
4. Return the browned chicken to the pot with the caramelized onions. Stir in the ground toasted walnuts, 2 1/2 cups (600 ml) chicken stock, 3 tbsp (45 ml) pomegranate molasses, 2 tbsp (30 ml) sugar, 1/2 tsp (1.5 g) cinnamon, 1/4 tsp (0.5 g) black pepper, and 1 1/2 tsp (9 g) salt.
5. Bring to a gentle simmer, cover partially, and cook over low heat for 45–60 minutes, stirring occasionally and skimming foam. The sauce should thicken and become glossy; add up to 1/4 cup (60 ml) water if it becomes too thick before the chicken is tender.
6. Taste and adjust seasoning with additional pomegranate molasses for acidity, sugar for sweetness, and salt as needed. Simmer uncovered 5–10 minutes more to reach desired consistency.
7. Serve hot over steamed basmati rice, garnished with pomegranate arils and chopped parsley or cilantro.