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Fesenjan (Persian Walnut Pomegranate Chicken)

Persian · Dinner · Easy

Fesenjan (Persian Walnut Pomegranate Chicken)

Total
2 hr
Prep
20 min
Serves
6
Calories
560
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Ground walnuts melt into a dark pomegranate sauce around tender chicken, a Persian braise with a rich texture and a tart, fruity finish.

Finely ground walnuts thicken Fesenjan (Persian Walnut Pomegranate Chicken) without flour or cream. As the sauce simmers, the nuts release their oil and the pomegranate molasses darkens, producing a glossy coating that clings to the chicken.

This celebrated stew from Iran balances richness with sour fruit rather than chile heat. Pomegranate molasses varies widely in sweetness, so taste before adding sugar; the final sauce should remain distinctly tangy.

RichTangySavoryMake AheadComfort FoodGluten-freeDairy-freeEgg-freeHigh-protein

Method

  1. Pulse the walnuts in a food processor until finely ground but not a paste. Heat olive oil in a heavy pot over medium heat and cook the onion for until golden.

  2. Add turmeric and ground walnuts. Cook over medium-low heat for , stirring constantly, until fragrant without scorching.

  3. Stir in water and pomegranate molasses. Bring to a gentle simmer, cover partially and cook over low heat for , stirring often, until the walnuts soften into the sauce.

  4. Season chicken thighs with salt and pepper and nestle them into the sauce. Cover partially and simmer for , turning occasionally, until tender and at least 165°F.

  5. Stir in the sugar and simmer uncovered for until the sauce is dark, glossy and thick enough to coat the chicken. Add small splashes of water if it catches on the bottom.

Forkue tips

  • If you cannot find pomegranate molasses, simmer 2 cups unsweetened pomegranate juice separately until reduced to 1/2 cup; allow extra time and expect a lighter sauce.

Storing and reheating

Chill for 3 days or freeze for 2 months. Reheat on low with a little water, stirring along the bottom because the walnut sauce can catch as it thickens.

Kitchen gear

Food processorTop picks on AmazonHeavy potTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

560Calories
35gProtein
30gCarbs
34gFat

Photo: Lekhashree G, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Fesenjan (Persian Walnut Pomegranate Chicken): FAQ

Why is there oil on top of fesenjan?

Walnuts release oil during the long simmer, which is normal. Stir it back in or skim a little if you prefer a lighter finish.

Should fesenjan be sweet or sour?

Both styles exist, but it needs enough tartness to balance the walnuts. Taste your pomegranate molasses first and adjust the sugar rather than assuming every bottle tastes alike.

How do I store and reheat Fesenjan (Persian Walnut Pomegranate Chicken)?

Chill for 3 days or freeze for 2 months. Reheat on low with a little water, stirring along the bottom because the walnut sauce can catch as it thickens.

How long does Fesenjan (Persian Walnut Pomegranate Chicken) take?

About 2 hr in total: 20 min prep and 1 hr 40 min cooking.

What do I need to make Fesenjan (Persian Walnut Pomegranate Chicken)?

The key ingredients are chicken thighs, walnuts, onion, turmeric and pomegranate molasses, plus pantry basics.

Any tips for Fesenjan (Persian Walnut Pomegranate Chicken)?

If you cannot find pomegranate molasses, simmer 2 cups unsweetened pomegranate juice separately until reduced to 1/2 cup; allow extra time and expect a lighter sauce.

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