Fesenjan
Chicken slow-simmered for hours in finely ground walnuts and pomegranate molasses until the sauce turns dark, glossy, and deeply sweet-tart — a centuries-old dish from Iran's Gilan province, traditionally made with duck.
Meat
⚠ Contains: Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lbs bone-in chicken thighs
- 3 cups walnuts, finely ground
- 1 1/2 cups pomegranate molasses
- 1 onion, finely chopped
- 2 tbsp oil
- 2 cups water or chicken broth
- 2 tbsp sugar, to balance (adjust to taste)
- 1/2 tsp cinnamon
- Salt, to taste
- Pomegranate seeds, for garnish
Steps
- Heat the oil in a heavy pot and saute the onion until softened. Add the chicken and brown lightly on all sides.
- In a dry skillet, toast the ground walnuts over low heat for a few minutes until fragrant, being careful not to burn them.
- Add the toasted walnuts and water or broth to the pot with the chicken, stir well, and bring to a gentle simmer.
- Cover and simmer on low heat for 45 minutes, stirring occasionally so the walnuts don't stick.
- Stir in the pomegranate molasses, sugar, cinnamon, and salt, and continue simmering uncovered for another 45-60 minutes until the sauce is thick, dark, and glossy.
- Taste and adjust the sweet-tart balance with more sugar or pomegranate molasses as needed.
- Garnish with pomegranate seeds and serve with steamed rice.