Dishbook

Fesenjan

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1 variation

Fesenjan is a classic Iranian stew of chicken braised in a rich, tangy sauce of ground walnuts and pomegranate molasses. The slow-cooked sauce yields a sweet-sour depth that coats every tender bite. Serve with rice for a fragrant, comforting meal.

Prep:
20 minutes
Cook:
90 minutes
Total:
110 minutes
Yield:
4 servings

Steps

  1. Toast and grind walnuts into a coarse paste.
  2. Heat oil and sauté onion and garlic until translucent.
  3. Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.
  4. Add chicken pieces, cover, and cook until chicken is tender and sauce thickens, about 60 minutes.
  5. Season with salt and pepper; garnish with parsley and serve over rice.