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Fesenjan

By Dan Doughkneeder 1 variation

Prep:
20 min
Cook:
90 min
Total:
110 min
Yield:
4 servings

Fesenjan is a classic Iranian stew of chicken braised in a rich, tangy sauce of ground walnuts and pomegranate molasses. The slow-cooked sauce yields a sweet-sour depth that coats every tender bite. Serve with rice for a fragrant, comforting meal.

Ingredients

  • 1 cup walnuts
  • 2 tbsp oil
  • 1 cup onion, chopped
  • 2 clove garlic, minced
  • 0.50 cup pomegranate molasses
  • 1 tbsp sugar
  • 1 pinch saffron threads (optional)
  • 2 cup water
  • 1.50 pound chicken thighs
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup parsley, chopped

Steps

  1. Toast and grind walnuts into a coarse paste.
  2. Heat oil and sauté onion and garlic until translucent.
  3. Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.
  4. Add chicken pieces, cover, and cook until chicken is tender and sauce thickens, about 60 minutes.
  5. Season with salt and pepper; garnish with parsley and serve over rice.