Fesenjan

Nutrition · per serving

Steps

1. 1

   Grind the walnuts very finely in a food processor until they resemble coarse sand; stop before they turn into a paste. Soak the saffron in the hot water and let it bloom while you prepare the rest.

   150 g walnuts, finely ground0.15 g saffron threads15 ml hot water
2. 2

   Pat the chicken dry and season all over with the salt and black pepper. This helps it brown properly rather than steam.

   500 g bone-in chicken thighs, skin removed5 g fine salt1 g black pepper
3. 3

   Heat the neutral oil in a heavy saucepan or deep sauté pan over medium-high heat. Brown the chicken thighs for 3-4 minutes per side until lightly golden; they do not need to cook through. Transfer to a plate.

   15 ml neutral oil500 g bone-in chicken thighs, skin removed
4. 4

   Reduce the heat to medium. Add the chopped onion to the same pan and cook for 6-8 minutes, stirring often, until soft and golden. Add the ground turmeric and cook for 30 seconds to remove its raw edge.

   180 g yellow onion, finely chopped2 g ground turmeric
5. 5

   Stir in the ground walnuts and cook for 2 minutes, stirring constantly, so they toast lightly and begin releasing their oils. Add the water, pomegranate molasses, cinnamon, the bloomed saffron with its liquid, the remaining salt, black pepper, and sugar. Stir well to form a smooth sauce.

   150 g walnuts, finely ground400 ml water70 g pomegranate molasses2 g ground cinnamon0.15 g saffron threads15 ml hot water3 g fine salt1 g black pepper4 g granulated sugar
6. 6

   Return the browned chicken and any accumulated juices to the pan. Bring just to a gentle simmer, then lower the heat. Cover partially and cook for 30 minutes, stirring every 8-10 minutes so the walnuts do not catch on the bottom. The stew is ready when the chicken is tender and the sauce is thick, glossy, and slightly darker from the walnut oils.

   500 g bone-in chicken thighs, skin removed
7. 7

   Taste and adjust the balance: Fesenjan should be deeply savory with a gentle sweet-sour edge. If the sauce thickens too much before the chicken is done, add 1-2 tablespoons of water. Let the stew rest off the heat for 5 minutes so the sauce settles and clings to the chicken.

8. 8

   Spoon the Fesenjan into warm bowls and scatter over the pomegranate arils for freshness and contrast. Serve hot, ideally with steamed rice.

   40 g fresh pomegranate arils

Origin & History

Fesenjan is a classic Iranian stew, especially associated with the Caspian region where walnuts and pomegranates are abundant. It is traditionally prepared for family gatherings and festive meals, prized for its luxurious balance of nutty richness and sweet-tart depth.