Persian Fesenjan Chicken with Walnut Sauce
Fesenjan is one of the great slow-simmered Persian stews, built from ground walnuts, pomegranate molasses, and gently cooked chicken. The sauce starts earthy and nutty, then turns glossy as the walnuts release their oils and the pomegranate brings a balanced sweet-tart finish.
This version uses chicken thighs because they stay moist through the long simmer and stand up well to the dense walnut sauce. Toasting the walnuts first gives the stew a deeper flavor, while a small amount of cinnamon and turmeric rounds out the pomegranate without making the dish taste heavily spiced.
The key is patience. The sauce should bubble quietly, thickening gradually until it coats the chicken and leaves a clear trail when stirred. If it gets too thick before the chicken is tender, a splash of water brings it back without dulling the flavor.
Serve fesenjan with steamed basmati rice so the sauce has somewhere to settle. A handful of pomegranate seeds and fresh herbs on top is optional, but the brightness makes the rich walnut sauce feel complete.
Nutrition (per serving)
Directions
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1
Toast the walnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring often, until fragrant and lightly darkened.
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2
Let the walnuts cool for a few minutes, then pulse them in a food processor until finely ground but not turned into paste.
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3
Season the chicken thighs on all sides with kosher salt and black pepper.
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4
Heat the olive oil in a heavy pot over medium-high heat and brown the chicken for 4 to 5 minutes per side, then transfer it to a plate.
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5
Lower the heat to medium, add the onion, and cook for 8 to 10 minutes until soft and golden at the edges.
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6
Stir in the turmeric and cinnamon for 30 seconds, then add the ground walnuts, pomegranate molasses, chicken broth, and brown sugar.
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7
Return the chicken and any juices to the pot, bring the sauce to a gentle simmer, then cover partly and cook for 45 minutes.
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8
Uncover and simmer for 20 to 25 minutes more, stirring occasionally, until the chicken is tender and the walnut sauce is thick and glossy.
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9
Taste and adjust with more salt, pepper, or a small spoonful of pomegranate molasses if the sauce needs extra brightness.
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10
Serve the chicken and sauce over warm basmati rice, topped with pomegranate seeds.
Ingredients
- Walnut halves:2 cups
- Bone-in skinless chicken thighs:3 lb
- Kosher salt:1 1/2 tsp
- Black pepper:1/2 tsp
- Olive oil:2 tbsp
- Yellow onion, finely chopped:1 large
- Ground turmeric:1 tsp
- Ground cinnamon:1/2 tsp
- Pomegranate molasses:1/2 cup
- Chicken broth:2 1/2 cups
- Brown sugar:1 tbsp
- Pomegranate seeds for serving:1/3 cup
- Cooked basmati rice for serving:6 cups
Tips & Notes
- Grind the walnuts finely so they thicken the sauce evenly, but stop before they release enough oil to become walnut butter.
- Pomegranate molasses varies in sweetness; if yours is very tart, keep the brown sugar, and if it is sweet, add it only after tasting.
- Fesenjan tastes even better after resting, so it can be made a day ahead and reheated gently with a splash of water.
