Persian Fesenjan – Braised Chicken in Walnut and Pomegranate Sauce

About This Recipe

Fesenjan is one of the most unusual and extraordinary stews in the world — chicken (or duck, or meatballs) braised for hours in a sauce made from ground walnuts and pomegranate molasses. The sauce is dark, almost chocolate-brown, with a complex bittersweet flavour that balances the deep earthiness of the walnuts against the fruity, tart sweetness of the pomegranate. It is a dish unlike anything in any other cuisine, and one of the defining flavours of Iranian cooking. The ground walnuts are the key: they are finely processed and added to the pot, where they slowly cook into the sauce, releasing their oils and thickening the liquid into a rich, dense, almost creamy texture. The longer fesenjan cooks, the better — a minimum of 1.5 hours, but 3 hours produces an extraordinary result. The balance of sweet and sour is adjusted with sugar and extra pomegranate molasses to taste — different regions of Iran have different preferences. Fesenjan is the classic dish of Gilan province on the Caspian coast of northern Iran, where both walnuts and pomegranates are cultivated. It is served at special occasions and family celebrations, accompanied by plain steamed rice with crispy tahdig.

Ingredients

Serves 4

• 1 kgbone-in chicken pieces
• 300 gwalnuts(very finely ground in a food processor)
• 150 mlpomegranate molasses
• 1large onion(finely diced)
• 1/2 tspground cinnamon
• 1/4 tspground cardamom
• 1/4 tspground turmeric
• 2 tbspsugar(adjust to taste)
• 400 mlwater
• 1 tspsalt
• pomegranate seeds(to garnish)

Instructions

1. 1

   Brown the chicken

   Season chicken. Brown in oil until golden on all sides. Remove.

2. 2

   Fry onion and walnuts

   Fry onion in the same pan until golden. Add ground walnuts and toast 3–4 minutes, stirring constantly.

   Toasting the walnuts removes bitterness and develops a deeper, nuttier flavour.

3. 3

   Add liquids and spices

   Add pomegranate molasses, water, cinnamon, cardamom, turmeric and sugar. Bring to a gentle simmer.

4. 4

   Slow braise

   Add chicken pieces. Simmer on very low heat, covered, for 1.5–2 hours. Stir every 20 minutes — the walnut sauce sticks easily.

   The sauce should be thick, dark and coating the chicken. If too thick, add a little water.

5. 5

   Balance flavours

   Taste and adjust — add more pomegranate molasses for sourness, sugar for sweetness. The balance of sweet and sour is the defining character of this dish.

Variations

• •

  Duck fesenjan: replace chicken with duck legs — the richer, gamier flavour pairs beautifully with walnut-pomegranate.

• •

  Meatball fesenjan: use lamb meatballs instead of chicken for a different texture.

Storage

Keeps 4 days in the fridge. Improves significantly with time. Freezes for 3 months.

Frequently Asked Questions