Persian

Persian Chicken Fesenjan with Walnuts and Pomegranate

This fesenjan leans into the dish's signature sweet-sour depth by simmering toasted ground walnuts into a silky sauce before finishing it with pomegranate molasses. The chicken stays tender, and the final stew tastes rich, tart, and gently bitter in the way a good fesenjan should.

  • Adapted from Saveur, Persian winter-stew technique, and pomegranate-walnut braise traditions
  • Primary source saveur.com
2 hr 25 mins Medium cost Serves 6
Gluten-FreeDairy-FreeHigh ProteinHigh CarbSlow-CookedMake AheadComfort Food

At a Glance

Time
2 hr 25 mins
Serves
6
Cost
Medium
Cuisine
Persian
Dietary fit
Gluten-Free, Dairy-Free

Instructions

  1. Season the chicken with salt and black pepper. Brown it in the oil in a Dutch oven over medium-high heat until lightly colored on both sides, then transfer it to a plate.
  2. Lower the heat to medium and cook the onion with the turmeric and cinnamon until very soft and golden. Stir in the ground walnuts and cook for 5 to 8 minutes, stirring often, until they smell deeply nutty and begin releasing oil.
  3. Pour in the water or stock and bring the pot to a gentle simmer. Cook uncovered for about 45 minutes, stirring every so often and skimming excess walnut oil if it pools heavily on top. The sauce should slowly turn tan, then brown, and thicken noticeably.
  4. Stir in the pomegranate molasses and sugar, return the chicken, and simmer 35 to 40 minutes more until the chicken is tender and the sauce is dark, glossy, and thick enough to coat the meat.
  5. Taste and rebalance with more pomegranate molasses or sugar if needed. Serve over basmati rice with pomegranate seeds and parsley on top while the sauce is still warm.

Adaptations

Works As Written
  • Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
  • Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
  • Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.

How to adapt: Naturally gluten-free and dairy-free as written. Adjust the pomegranate molasses and sugar at the end to land where you like on the sweet-sour scale.

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