Fesenjan
This traditional Persian fesenjan stew consists of tender chicken braised in a rich, dark sauce of ground walnuts and pomegranate molasses.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Heat 1 tbsp oil in a Dutch oven over medium-high heat, then brown chicken, skin-side down, for 8 minutes, flipping halfway.
-
Add water, cover, and simmer chicken on low for 30 minutes.
-
Meanwhile, heat 2 tbsp oil in a skillet; cook onion until light golden, about 5 minutes.
-
Finely grind walnuts in a food processor.
-
Add ground walnuts to the cooked onion and cook over medium heat for 2 minutes until fragrant.
-
Stir the onion-walnut mixture, 3/4 cup pomegranate molasses, salt, and pepper into the chicken in the Dutch oven.
-
Cover and simmer on low for 1 hour 15 minutes, stirring every 15 minutes; if chicken cooks early, remove it and continue simmering the sauce.
-
Adjust taste by adding remaining 1/4 cup pomegranate molasses, salt, pepper, and sugar as desired.
-
Remove from heat and let rest for 5 minutes.
-
Serve the stew, garnished with pomegranate seeds if using, typically with Persian steamed basmati rice.