Persian cooking: recipes · Stews (khoresh)

Fesenjan فسنجان

A festive stew of ground walnuts and pomegranate molasses, sweet-sour and velvety, usually made with chicken.

⏱ 150 min

Ingredients

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  • 190 g walnuts, finely ground
  • 600 g chicken thighs
  • ¾ onions
  • 3¾ tbsp pomegranate molasses (rob-e anar)
  • ¾ tbsp sugar
  • 375 ml water
  • 1½ tbsp oil
  • salt (to taste)

Method

  1. Toast the walnuts in a dry pot, stirring, for 5 minutes until fragrant.
  2. Add the water and simmer over low heat for 1 hour, stirring now and then, until oil separates on the surface and the sauce darkens.
  3. Meanwhile dice the onion and soften it in oil. Salt the chicken and brown it on all sides.
  4. Stir the pomegranate molasses and sugar into the walnut sauce, then add the chicken.
  5. Braise covered for 45–60 minutes. Taste: it should be balanced sweet and sour; add more molasses or sugar to taste.
  6. Serve with chelow, sprinkled with pomegranate seeds.