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Fesenjan

By Dan Doughkneeder

1 variation

Tags: comfort middle-east
Prep:
Cook:
Total:
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 tablespoon oil
  • 1 cup onion, chopped
  • 2 clove garlic, minced
  • 0.50 cup pomegranate molasses
  • 1 tablespoon sugar
  • 0 pinch saffron threads (optional)
  • 2 cup water
  • 1.50 pound chicken thighs
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 cup parsley, chopped

Steps

  1. Toast and grind walnuts into a coarse paste.

    • 1 cup walnuts

  2. Heat oil and sauté onion and garlic until translucent.

    • 2 tablespoon oil
    • 1 cup onion, chopped
    • 2 clove garlic, minced

  3. Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.

    • 0.50 cup pomegranate molasses
    • 1 tablespoon sugar
    • pinch saffron threads (optional)
    • 2 cup water

  4. Add chicken pieces, cover, and cook until chicken is tender and sauce thickens, about 60 minutes.

    • 1.50 pound chicken thighs

  5. Season with salt and pepper; garnish with parsley and serve over rice.

    • 1 teaspoon salt
    • 0.25 teaspoon black pepper
    • 0.25 cup parsley, chopped