Entree: Iran – Mazandaran – فسنجان ➤ Fesenjān (Rich Persian stew of poultry simmered in a walnut and pomegranate sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) bone-in chicken thighs, skin on (about 6 pieces)
- 1 1/2 cups (150 g) walnuts, finely ground
- 1/2 cup (120 ml) pomegranate molasses
- 1/3 cup (67 g) granulated sugar
- 1 large onion, finely chopped
- 3 tbsp (45 ml) vegetable oil
- 1 1/2 tsp (7 g) turmeric powder
- 1/2 tsp (3 g) ground cinnamon
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 1/2 cups (600 ml) chicken stock or water
- 1 tbsp (15 ml) lemon juice or more to adjust tartness
- Optional: 1 tbsp (15 ml) rosewater (for finishing, if desired)

Instructions

1. Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté until soft and golden, about 8–10 minutes.
2. Stir in the turmeric and cinnamon and cook 30 seconds until fragrant. Add the chicken pieces and brown lightly on all sides, about 6–8 minutes.
3. Meanwhile, in a bowl combine the ground walnuts with 1 cup (240 ml) of the chicken stock/water to make a smooth, thick paste. Whisk until fully combined and lump-free.
4. Pour the walnut mixture into the pot with the chicken, add the remaining stock/water, pomegranate molasses, sugar, salt, and pepper. Stir gently to incorporate.
5. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook slowly for 1 to 1 1/4 hours, stirring occasionally to prevent the walnuts from sticking. The sauce should thicken and become glossy.
6. Taste and adjust: add lemon juice to brighten and balance sweetness, more sugar if too tart, or a touch of water/stock if too thick. If using, stir in rosewater at the end.
7. Serve hot over saffron rice, garnished with a sprinkle of ground walnuts or a few pomegranate arils if available.