Fesenjan: Persian Pomegranate Chicken
A showstopping Iranian braise where tender chicken thighs simmer in a rich pomegranate-walnut sauce with warm spices. Deep, tart, and complex—served over rice, it's restaurant-quality comfort.
- Total time
- 55 min
- Servings
- 4
- Calories
- 652
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Pat chicken dry with paper towels. Season generously on all sides with salt and pepper.
Step 2
Whisk pomegranate molasses, broth, tomato paste, turmeric, and cinnamon in a bowl until smooth.
Step 3
Heat oil in a 5-quart heavy pot or Dutch oven over medium-high until it shimmers, about 90 seconds.
Step 4
Working in batches, sear chicken skin-side down until deeply golden, 4–5 minutes. Flip; sear 2 minutes more. Transfer to a plate.
Step 5
Add onions to the pot and sauté, stirring often, until soft and translucent, about 6 minutes.
Step 6
Add garlic and cook, stirring constantly, until fragrant, about 90 seconds.
Step 7
Stir in ground walnuts until they coat the onions and smell toasted, 2–3 minutes.
Step 8
Pour in the pomegranate-broth mixture and scrape the bottom of the pot to release browned bits.
Step 9
Return chicken to the pot, skin-side up. Bring to a gentle simmer, then lower heat to medium-low.
Step 10
Cover and braise for 30 minutes, stirring the sauce once halfway through. Chicken should be tender.
Step 11
Uncover and stir in pomegranate seeds. Taste and adjust salt and pepper. Simmer 2 minutes.
Step 12
Serve over steamed rice. Spoon extra sauce over chicken and garnish with a scatter of pomegranate seeds.
Tools you’ll need
- 5-quart Dutch oven or heavy pot with lid
- chef's knife
- cutting board
- whisk
- wooden spoon
- paper towels
- measuring cups and spoons
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