Entree: Iran – Isfahan – فسنجان ➤ Fesenjān (Persian pomegranate and walnut stew braised with poultry in a sweet-tart sauce)

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 15 min

Cook 1 hr

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, approx. 8 oz (225 g)
- 2 tbsp (30 ml) vegetable oil or butter
- 1/2 cup (120 ml) pomegranate molasses
- 2 cups (480 ml) low-sodium chicken broth or water
- 2 tbsp (30 ml) sugar (adjust to taste)
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (5 g) salt, or to taste
- Freshly ground black pepper, to taste
- 1–2 tbsp (15–30 ml) lemon juice or more pomegranate molasses to balance sweetness
- Pomegranate arils and chopped fresh parsley for garnish (optional)

Instructions

1. Heat the oil or butter in a wide heavy-bottomed pot over medium-high heat. Season the chicken thighs with salt and pepper and brown them on both sides until golden, about 4–5 minutes per side. Remove and set aside.
2. In the same pot, reduce heat to medium and sauté the chopped onion until soft and lightly caramelized, about 8–10 minutes.
3. While onions cook, place the ground walnuts in a bowl and slowly stir in 1 cup (240 ml) of the broth to form a smooth paste, preventing separation.
4. Add the walnut paste to the pot with the onions, stir to combine, then pour in the remaining 1 cup (240 ml) broth. Stir in the pomegranate molasses, sugar, cinnamon, and turmeric.
5. Return the browned chicken to the pot, submerging pieces in the sauce. Bring to a gentle simmer, then reduce heat to low, cover partially, and cook for 45–60 minutes until the chicken is tender and the sauce has thickened. Stir occasionally to prevent sticking; add a splash of water/broth if sauce becomes too thick.
6. Taste and adjust seasoning with salt, pepper, lemon juice, or additional pomegranate molasses to achieve a balanced sweet-tart flavor.
7. Serve hot over saffron rice, garnished with pomegranate arils and chopped parsley if desired.