Fesenjan: Pomegranate Walnut Chicken
A signature Persian braise of tender chicken in a rich, sweet-tart pomegranate and walnut sauce. Deep, luxurious flavors built slowly—serve over rice for an unforgettable dinner.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Pat chicken thighs dry with paper towels. Season generously with salt and pepper.
Step 2
Heat olive oil in a large heavy pot over medium-high heat until shimmering.
Step 3
Sear chicken thighs skin-side down without moving, 5-6 minutes until skin is golden. Flip and sear 3 minutes. Transfer to a plate.
Step 4
Add sliced onion to the same pot. Sauté until softened and translucent, stirring, about 4 minutes.
Step 5
Add minced garlic and turmeric. Stir constantly for 30 seconds until fragrant—don't let garlic burn.
Step 6
Add ground walnuts. Stir for 1 minute to coat with oil and toast slightly.
Step 7
Pour in pomegranate molasses and chicken broth. Stir well to dissolve walnut paste into sauce.
Step 8
Return chicken thighs to the pot, skin-side up. Add cinnamon stick. Bring to a low simmer.
Step 9
Cover partially and simmer for 25-30 minutes, until chicken is tender and sauce has thickened slightly.
Step 10
Stir in honey and half the pomegranate seeds. Taste and adjust salt and pepper. Simmer uncovered 2 minutes.
Step 11
Remove cinnamon stick. Transfer chicken to a serving platter. Pour sauce over top.
Step 12
Scatter remaining pomegranate seeds and a drizzle of oil over the dish. Serve with rice.
Tools you’ll need
- large heavy pot with lid (5-quart minimum)
- paper towels
- wooden spoon
- slotted spoon
- serving platter
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