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Fesenjoon with chicken served with pomegranate seeds and rice side
Authentic Persian Fesenjoon in walnut-pomegranate sauce

Fesenjoon with chicken

Author: Flavelo
Recipes Main Courses
The aristocrat of Persian cuisine. This thick, dark brown ragout is a sculpture of patience: ground walnuts are cooked until they release their oil and thicken into a creamy sauce with pomegranate syrup. The result is a complex flavour bomb: sour, sweet, salty and nutty bitter all at once. A festive dish essential for 'Yalda' (the longest night) celebration.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Persian (Iranian)

Ingredients

Equipment Needed

  • Heavy-bottomed pot
  • Grinder (for walnuts)
  • Wooden spoon

Allergen Information

⚠️ Nuts (Walnuts)

Instructions

1 ✓

Place the ground walnuts in a dry pot and toast over a medium heat for a few minutes until fragrant. Careful, it burns very easily!

Tip: Toasting brings out the walnut oils and deepens the flavour.
2 ✓

Remove the walnuts. Heat oil in the pot and sauté the onion. Sprinkle with turmeric and stir.

Tip: The earthy taste of turmeric provides the base.
3 ✓

Add the chicken and fry until whitened. Then return the walnuts and pour in the water.

Tip: Important: use cold water, because the thermal shock (cold water to hot walnuts) helps the walnut release its oil.
4 ✓

Cook covered for 20 minutes. Then stir in the pomegranate syrup (and sugar if needed). Season with salt and pepper.

Tip: It gets its dark colour from the syrup.
5 ✓

Continue cooking over a very low heat (just simmering) for another 40-50 minutes until the sauce thickens and turns dark brown. If it becomes too thick, add a little water.

Tip: Long cooking is essential. It is good when a thin layer of oil appears on top of the sauce.
6 ✓

Serve with steamed rice, sprinkled with pomegranate seeds.

Tip: The neutral taste of rice is needed alongside the very intense sauce.

Recipe FAQ

It turned out too sour. What should I do?
The acidity of pomegranate syrups varies. If too sour, add sugar or honey little by little until balanced.
What consistency should it be?
Thick, like a stew, and dark brown (almost black). The walnut oil should sit on top.

Ingredients

  • 500 g Chicken legs (bone-in or fillet)
  • 250 g Walnut kernels (finely ground)
  • 150 ml Pomegranate syrup (molasses)
  • 600 ml Water (cold)
  • 1 whole Red onion (finely chopped)
  • 2 tbsp Oil
  • 0.5 tsp Turmeric
  • 2 tbsp Sugar (optional, to taste)
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 50 g Pomegranate seeds (for garnish)