Entree: Iran – Shiraz / Fars – فسنجان ➤ Fesenjān (Rich walnut and pomegranate stew typically served with poultry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 cups (200 g) walnuts, finely ground
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 tbsp (45 ml) neutral vegetable oil
- 1 tbsp (14 g) unsalted butter
- 2 1/2 cups (600 ml) chicken stock or water
- 6 tbsp (90 ml) pomegranate molasses
- 2 tbsp (25 g) granulated sugar (adjust to taste)
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (2.5 g) ground turmeric
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) lemon juice (optional, to brighten)
- Pomegranate seeds for garnish
- Fresh parsley or cilantro, chopped, for garnish

Instructions

1. Pat the chicken dry, season lightly with salt and pepper. In a heavy pot or Dutch oven, heat the oil and butter over medium-high heat and brown the chicken on all sides until golden, about 6–8 minutes; remove and set aside.
2. Reduce heat to medium, add the chopped onion to the pot and cook until soft and lightly caramelized, about 8–10 minutes.
3. Stir in the ground walnuts and toast with the onion for 2–3 minutes to release their oils, stirring constantly to prevent burning.
4. Return the chicken to the pot, pour in the chicken stock, then add the pomegranate molasses, sugar, cinnamon, and turmeric. Bring to a gentle simmer, scraping up any browned bits.
5. Partially cover and simmer gently for 40–50 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened; if sauce becomes too thick, add a little hot water or stock.
6. Taste and adjust seasoning with salt, pepper, and lemon juice if desired; the final sauce should be glossy, nutty, and balanced between sweet and tart.
7. Remove chicken pieces to a serving platter and spoon sauce over them, or serve the chicken in the pot. Garnish with pomegranate seeds and chopped parsley or cilantro.
8. Serve hot with saffron rice or flatbread.