Fesenjan

About This Recipe

Fesenjan (فسنجان) is one of the glories of Persian cuisine — a stew of extraordinary depth and elegance in which chicken or duck is slow-cooked in a sauce made from finely ground walnuts and pomegranate molasses until the meat is tender and the sauce has become dense, dark and intensely complex. The flavour profile is uniquely Persian: at once deeply nutty from the walnuts, sharply sour and fruity from the pomegranate, with a haunting sweetness that is adjusted to the cook's preference. In the northern regions of Iran along the Caspian coast, where Fesenjan is believed to have originated, the dish is traditionally tarter; in central Iran, more sugar is added for a sweeter result. Fesenjan is considered a special-occasion dish and is closely associated with Persian New Year and wedding celebrations.

Ingredients

Serves 4

• 800 gchicken thighs(bone-in, skin-on)
• 300 gwalnuts(lightly toasted)
• 4 tablespoonspomegranate molasses
• 1 largeonion(finely chopped)
• 300 mlchicken stock or water
• 1 tablespoonsugar(adjust to taste)
• 0.5 teaspoonground cinnamon
• 0.5 teaspoonground turmeric
• 0.25 teaspoonground cardamom
• 2 tablespoonsolive oil or butter
• 1 teaspoonsalt
• 2 tablespoonspomegranate seeds(to garnish)

Instructions

1. 1

   Grind the walnuts

   Process the toasted walnuts in a food processor until very finely ground — almost a paste. Do not over-process into walnut butter; the texture should be a fine powder with some slightly coarser pieces.

   Toasting the walnuts first removes any bitterness and deepens their flavour.

2. 2

   Brown the chicken and onion

   Heat the oil in a large heavy pot over medium-high heat. Brown the chicken pieces skin-side down for 4 minutes until golden. Turn and brown the other side for 2 minutes. Remove and set aside. In the same pot, cook the onion over medium heat for 8 minutes until golden.

3. 3

   Build the sauce

   Add the ground walnuts to the onion and stir over medium heat for 3 minutes. Add the turmeric, cinnamon and cardamom and stir for 1 minute. Pour in the stock and stir to combine into a thick sauce.

4. 4

   Add pomegranate molasses and chicken

   Add the pomegranate molasses, sugar and salt. Return the chicken to the pot, nestling the pieces into the sauce. The sauce should be quite thick — it will thin as the chicken releases its juices.

5. 5

   Slow simmer

   Bring to a gentle simmer. Cover and cook over low heat for 60–75 minutes, stirring occasionally, until the chicken is very tender and the sauce is dark, thick and coats the back of a spoon. The fat from the walnuts will rise to the surface — skim some off if desired.

6. 6

   Adjust balance and serve

   Taste the sauce and adjust the sweet-sour balance: add more pomegranate molasses for more tartness, more sugar for sweetness. Serve over Persian saffron rice, garnished with pomegranate seeds.

Variations

• •

  Use duck legs instead of chicken for an even richer, more traditional result.

• •

  A vegetarian version replaces the chicken with pan-fried pumpkin or roasted aubergine.

Storage

Refrigerate for up to 4 days. The sauce thickens considerably when cold — add a splash of water when reheating. Freezes well for 2 months.

Frequently Asked Questions