Persian Fesenjan with Chicken

Name: Persian Fesenjan with Chicken
Prep time: 20 min
Cook time: 2 h 5 min
Total time: 2 h 25 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 3 cups (300 g) raw walnut halves; 2 large (about 14 oz total) (400 g) yellow onions, halved and thinly sliced into half-moons; 1 tsp (3 g) ground turmeric; ½ tsp (1 g) ground cinnamon; 2 cups (480 ml) low-sodium chicken stock, hot or warm; ½ cup (120 ml) pomegranate molasses; 1 tbsp (12 g) granulated sugar, plus more to taste; 2½ lb (about 6 thighs) (1150 g) bone-in, skinless chicken thighs, patted very dry; 3 tbsp (45 ml) neutral oil (such as avocado or sunflower); 2 tsp (10 g) fine sea salt, divided: 1 tsp for the chicken, 1 tsp for the sauce; ½ tsp (1 g) black pepper, freshly ground; 6 cups (950 g) cooked basmati rice, hot; ¼ cup (40 g) pomegranate arils (optional)

From the MyKitchenBank Kitchen

A deeply savory, sweet-tart Persian stew of tender chicken thighs simmered in a velvety sauce of ground toasted walnuts, pomegranate molasses, golden onions and turmeric. Slow simmering turns the sauce dark mahogany and rich, and it's best spooned over fluffy rice.

Prep: 20 min
Cook: 2 hr 5 min
Wait: 10 min
Total: 2 hr 35 min
Makes: About 6 cups of stew (6 servings)

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Ingredients

6 servings

For the sauce
3 cups (300 g) raw walnut halves
2 large (about 14 oz total) (400 g) yellow onions, halved and thinly sliced into half-moons
1 tsp (3 g) ground turmeric
½ tsp (1 g) ground cinnamon
2 cups (480 ml) low-sodium chicken stock, hot or warm
½ cup (120 ml) pomegranate molasses
1 tbsp (12 g) granulated sugar, plus more to taste
For the chicken
2½ lb (about 6 thighs) (1150 g) bone-in, skinless chicken thighs, patted very dry
3 tbsp (45 ml) neutral oil (such as avocado or sunflower)
2 tsp (10 g) fine sea salt, divided: 1 tsp for the chicken, 1 tsp for the sauce
½ tsp (1 g) black pepper, freshly ground
For serving
6 cups (950 g) cooked basmati rice, hot
¼ cup (40 g) pomegranate arils (optional)

Equipment (6)

Rimmed baking sheet
Food processor
Heavy 5–6 quart (4.7–5.7 L) Dutch oven or wide pot with lid
Wooden spoon
Instant-read thermometer
Chef's knife and cutting board

Steps

Before you start

Check your pomegranate molasses label: it should list only pomegranate juice (no added sugar). Sweetened versions need less sugar, so taste before adding it.
Pat the chicken thoroughly dry with paper towels so it browns instead of steams.
Plan on about 2½ hours total; most of it is low, mostly unattended simmering, but you must stir every 10–15 minutes so the walnut sauce doesn't scorch.
Start steamed basmati rice about 30 minutes before the stew is done, or cook it ahead.

1
Toast the walnutsOven 350°F / 175°C
- Heat the oven to 350°F (175°C).
- Spread the walnut halves in a single layer on a rimmed baking sheet and toast, shaking the pan once halfway, for 8–10 minutes.
- Cool on the pan for 5 minutes.
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Ready when: Walnuts smell nutty and are lightly golden under the skins, not dark brown.
Tip: Scorched walnuts turn the whole stew bitter; pull them as soon as they smell toasty.
2
Grind the walnuts
- Pulse the cooled walnuts in a food processor in short 1-second bursts, scraping down once, for about 20–30 seconds total.
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Ready when: Texture resembles coarse, fluffy sand with a few tiny pieces; it should not look oily or pasty.
Tip: Over-processing makes walnut butter. If it starts to clump, stop right away.
3
Brown the chicken
- Season the dry chicken thighs with 1 tsp of the salt and the pepper.
- Heat 2 tbsp of the oil in the Dutch oven over medium-high heat until shimmering.
- Brown the thighs in two batches, 4 minutes per side, without crowding.
- Transfer to a plate; they will not be cooked through.
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Ready when: Both sides are deep golden and release easily from the pot.
Tip: Don't move the chicken for the first 3–4 minutes or it will stick and tear.
4
Caramelize the onions
- Reduce the heat to medium.
- Add the remaining 1 tbsp oil and the sliced onions to the same pot, scraping up browned bits.
- Cook, stirring every minute or two, for 12–15 minutes.
- Stir in the turmeric and cinnamon and cook 30 seconds.
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Ready when: Onions are soft, golden brown, and sweet-smelling; spices smell fragrant.
Tip: If the bottom of the pot darkens too fast, splash in 2 tbsp of stock.
5
Toast the ground walnuts
- Lower the heat to medium-low.
- Add the ground walnuts to the onions and stir constantly for 3–4 minutes to coat and warm them through.
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Ready when: The mixture smells strongly of toasted nuts and looks slightly darker.
6
Add liquids and chicken
- Stir in the hot stock, pomegranate molasses, sugar and remaining 1 tsp salt until smooth.
- Nestle the chicken and any plate juices into the sauce.
- Raise the heat to medium-high and bring to a gentle bubble.
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Ready when: Sauce is evenly mixed and just beginning to bubble at the edges.
Tip: Add the stock hot so the walnut mixture blends smoothly without clumping.
7
Simmer covered
- Reduce the heat to low, cover with the lid slightly ajar, and simmer for 45 minutes, stirring gently every 10–15 minutes and scraping the bottom, turning the chicken each time.
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Ready when: Chicken is very tender and pulls easily from the bone; sauce is a dark brown and coats a spoon loosely.
Tip: Walnut sauce scorches easily; keep the heat at a lazy bubble, never a hard boil.
8
Reduce uncoveredOven 165°F / 75°C
- Remove the lid and simmer on low for 30–40 more minutes, stirring every 10 minutes, until the sauce is thick and glossy.
- Check that the chicken reaches at least 165°F (74°C) with an instant-read thermometer, though it will be well above that by now.
- Taste and add up to 1 tbsp more sugar if too sour, or a splash more molasses if too sweet.
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Ready when: Sauce is thick like warm pudding, deep mahogany, with reddish-brown walnut oil beading on the surface.
Tip: If it gets too thick, stir in ¼ cup (60 ml) hot water at a time.
9
Rest and serve
- Turn off the heat, cover, and rest for 10 minutes so the sauce settles and flavors round out.
- Spoon over hot basmati rice and scatter with pomegranate arils if using.
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Ready when: Sauce clings to the chicken and no longer looks loose.
Tip: The flavor balance should be rich, tangy and gently sweet; adjust at the table if needed.

Good to know

Tips

Taste the sauce at the end and balance it: sour needs a pinch more sugar, overly sweet needs a teaspoon more molasses.
Use fresh walnuts; stale or rancid nuts make the sauce bitter.
Stirring regularly and keeping the heat low are the keys to a smooth, non-scorched sauce.
For a thicker stew, simmer uncovered an extra 10 minutes; for a looser one, add hot water.

Make ahead

"Fesenjan tastes even better the next day. Cook completely, cool, and refrigerate up to 3 days. Reheat gently with a splash of water or stock."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months (without rice); thaw overnight in the fridge. Reheat covered over low heat, stirring often, adding 2–3 tbsp water or stock to loosen, until steaming hot (165°F/74°C)."

Substitutions

bone-in, skinless chicken thighs → Boneless, skinless chicken thighs (same weight). Reduce the covered simmer to 30 minutes; the chicken cooks faster and is a bit less rich.
pomegranate molasses → ¼ cup (60 ml) pomegranate molasses plus ¼ cup (60 ml) lemon juice and an extra 1 tbsp sugar. Only if you can't find enough; flavor will be brighter and less deep.
low-sodium chicken stock → Water. Gives a cleaner, more walnut-forward flavor; add an extra ¼ tsp salt.
granulated sugar → Honey or date syrup. Use the same amount; adds a little more depth.