Entree: Iran – Kurdish Iran – خورشت فسنجان ➤ Khoresht-e Fesenjān (Slow-simmered walnut and pomegranate stew typically cooked 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 10 min

Cook 1 hr 5 min

Total 1 hr 15 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 6 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)
- 1/2 cup (120 ml) pomegranate molasses
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (25 g) granulated sugar, adjust to taste
- 1 tsp (5 g) ground cinnamon
- 1/2 tsp (2.5 g) ground turmeric
- 1 tbsp (15 ml) lemon juice, or to taste
- 1 tbsp (14 g) unsalted butter (optional, for sheen)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper

Instructions

1. Heat 1 tbsp oil in a heavy pot over medium heat. Brown the chicken thighs on both sides until golden, 5–7 minutes per side. Remove and set aside.
2. In the same pot add remaining oil and sauté the chopped onion until soft and translucent, 6–8 minutes.
3. Add the ground walnuts to the onions and cook, stirring, 3–4 minutes to toast slightly and release oils.
4. Return the chicken to the pot. Pour in the chicken stock and stir in pomegranate molasses, sugar, cinnamon, turmeric, salt, and pepper until combined.
5. Bring to a gentle simmer, cover partially, and cook over low heat for 45–60 minutes, stirring occasionally, until the sauce is thick and the chicken is tender. If sauce becomes too thick, add a splash of water.
6. Taste and adjust acidity and sweetness with lemon juice and additional sugar or pomegranate molasses as needed. Stir in butter for a glossy finish if using.
7. Serve hot over Persian steamed rice (chelow) and garnish with a few toasted walnut pieces if desired.