Persian
Fesenjan
A slow-simmered Persian khoresh of finely ground walnuts, pomegranate molasses, and tender chicken, with a deep brown sauce that is tangy, gently sweet, and rich with walnut oil. Serve it with steamed saffron rice so the sauce can soak into every grain.
Ingredients
- Bone-in chicken thighs2 small, skin removed
- Walnuts1 1/2 cups
- Yellow onion1 medium, finely grated or minced
- Pomegranate molasses1/4 cup
- Vegetable oil1 tbsp
- Ground turmeric1/2 tsp
- Ground cinnamon1/8 tsp
- Sugar1 to 2 tsp, to taste
- Salt3/4 tsp, plus more to taste
- Black pepper1/4 tsp
- Cold water2 1/2 cups, plus more as needed
- Ice cubes2
- Cooked Persian ricefor serving
Method
- Toast the walnuts in a dry pan over medium-low heat for 5 to 7 minutes, stirring often, until fragrant but not dark.
- Let the walnuts cool slightly, then grind them in a food processor until very fine and moist, stopping before they turn into walnut butter.
- Heat the oil in a small heavy pot over medium heat, add the onion, and cook for 8 to 10 minutes until soft and lightly golden.
- Stir in the turmeric, then add the chicken thighs, salt, and pepper and brown the chicken lightly on both sides.
- Remove the chicken to a plate, add the ground walnuts to the pot, and stir for 2 minutes to coat them in the onion and spices.
- Pour in 2 1/2 cups cold water, scraping the bottom of the pot, and bring to a gentle simmer.
- Reduce the heat to low and simmer the walnut sauce uncovered for 45 minutes, stirring often so it does not stick.
- Add the ice cubes one at a time during the simmer to help the walnuts release their oil, then continue cooking until the sauce looks glossy.
- Stir in the pomegranate molasses, cinnamon, and 1 teaspoon sugar, then return the chicken and any juices to the pot.
- Cover partially and simmer very gently for 45 to 55 minutes, stirring occasionally, until the chicken is tender and the sauce is thick and dark brown.
- Taste and adjust with more salt, pomegranate molasses, or sugar until the sauce is balanced between tart and gently sweet.
- Rest the stew off the heat for 10 minutes, then serve with cooked Persian rice.
Common questions
Can I substitute chicken thighs with another cut of chicken in fesenjan?
Yes. Bone-in, skin-on thighs stay juicier and add flavor, but drumsticks also work well. Boneless thighs cook faster and can dry out less than breast meat. If using breast, add it later and simmer gently to avoid overcooking.
How long does fesenjan take from start to finish?
Plan for about 1 hour 30 minutes to 2 hours total. Toasting and grinding walnuts takes 10 to 15 minutes, the onion and chicken another 15 minutes, and the sauce needs about 45 minutes of slow simmering.
What are the most common mistakes when making fesenjan?
The biggest mistake is overheating the walnuts, which can make them bitter. Also avoid boiling the sauce hard, or it may split and scorch. Stir often, keep the heat low, and add ice cubes gradually to help the sauce stay smooth.
How should I store leftover fesenjan, and can I freeze it?
Store leftovers in an airtight container in the fridge for up to 4 days. Fesenjan freezes well for up to 3 months. Reheat gently over low heat with a splash of water, since the sauce thickens a lot when chilled.
What is the best way to serve fesenjan?
Serve it hot over cooked Persian rice so the rich walnut-pomegranate sauce soaks into the grains. A little extra cinnamon on top is optional. It also pairs well with plain yogurt, fresh herbs, or a simple cucumber salad.