middle-easternPersian Chicken Fesenjan
Golden chicken thighs in a glossy walnut-pomegranate sauce with a deep mahogany color and a carefully balanced sweet-sour finish.
- Prep:
- 15 minutes
- Cook:
- 1 hour and 50 minutes
- Waiting:
- 10 minutes (resting before serving, 10 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Walnuts
15 minutesMedium heatToast the walnuts in a dry pan over medium heat for 5 minutes, let them cool completely, then grind to a fine meal without turning them into a paste.
Success cueFine, dry crumbs with no oily paste.
- 02
Chicken
10 minutesHigh heatSeason the chicken with the salt and turmeric and brown it in the olive oil over medium-high heat for 4 minutes per side. Set aside; it finishes cooking later.
Success cueGolden on both sides.
- 03
Base
12 minutesLow heatIn the same pot, cook the grated onion over medium-low heat for 10 minutes, then add the ground walnuts and stir for 2 minutes.
Success cueThe onion is pale gold and the walnuts smell toasted.
- 04
Walnut sauce
35 minutesLow heatAdd the cold stock gradually and simmer on very low heat for 35 minutes, stirring often.
Success cueThe sauce darkens and drops of walnut oil rise to the top.
- 05
Balance
3 minutesSteep the saffron in 2 tablespoons of hot water. Add the pomegranate molasses a spoon at a time with the saffron and the brown sugar, tasting until sweet and sour are balanced.
Success cueClearly sour with a gentle sweetness.
- 06
Finish
48 minutesGentle simmerReturn the chicken and simmer gently for 35 to 40 minutes. Rest for 10 minutes and scatter the pomegranate seeds.
Success cueThe chicken is tender and the sauce is glossy and dark.
Cooking tips
A few spoonfuls of cold water during simmering shock the walnuts and encourage their natural oil to rise.
- • Keep the walnut simmer extremely gentle
- • Add pomegranate molasses gradually because brands vary
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 835
- Protein
- 40.3g
- Carbs
- 31.7g
- Fat
- 62.6g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Tree nuts, Celery
Compound ingredients vary by product; check labels and possible cross-contact.
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