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Fesenjan served
Rich walnut-pomegranate Fesenjan with chicken

Chicken fesenjan

Author: Flavelo
Recipes Main Courses
Fesenjan is the alchemy of Persian cuisine: the oils in the walnuts and the acidity of the pomegranate syrup transform into a thick, dark, chocolate-like sauce. During long cooking the walnuts 'release their oil', which floats to the surface – this is not a mistake, but a sign of quality. The taste is sweet, sour and nutty all at once, creating a perfect contrast with rice.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Heavy-bottomed pot: to prevent burning.

Allergen Information

⚠️ Nuts (Walnuts)

Instructions

1 ✓

Toast the ground walnuts in a dry pan over a low heat, stirring continuously, for a few minutes until fragrant. Careful, don't burn them!

Tip: Toasting 'wakes up' the oils in the walnut, giving a deeper flavour to the dish.
2 ✓

Dice the chicken, season with salt and pepper. Fry in oil in a pot until golden brown, then remove.

Tip: Thigh remains juicier during long cooking than breast, which can dry out.
3 ✓

In the remaining oil, fry the chopped onion until soft. Add the turmeric and cinnamon.

Tip: Turmeric is a fat-soluble spice, so it releases its colour and flavour better.
4 ✓

Pour in the toasted walnuts, water and pomegranate syrup. Bring to the boil, then reduce to a simmer.

Tip: At this stage the sauce is still thin and light, but will thicken and darken during cooking.
5 ✓

Return the chicken and cook covered over a very low heat for 40-50 minutes. Stir occasionally as the walnuts can settle on the bottom.

Tip: Slow cooking is essential for the walnuts to become creamy and flavours to meld (emulsion).
6 ✓

Taste and balance flavours with sugar or salt if necessary.

Tip: Perfect Fesenjan is neither too sweet nor too sour.

Recipe FAQ

It turned out too sour.
This depends on the pomegranate syrup. Counteract with a little sugar or honey.
The oil didn't rise to the top.
Cook longer on a low heat, or throw in an ice cube at the end – the thermal shock helps release the oil.

Ingredients

  • 500 g Chicken thigh fillet
  • 200 g Walnut kernels (finely ground)
  • 100 ml Pomegranate syrup (Molasses)
  • 1 whole Red onion
  • 1 tsp Ground cinnamon
  • 1 tsp Turmeric
  • 500 ml Water or stock
  • 3 tbsp Oil
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 tsp Sugar (to taste)