Persian 90 min

Pomegranate Walnut Stew (Fesenjan)

Name: Pomegranate Walnut Stew (Fesenjan)
Total time: 90 min
Yield: 2 servings
Cuisine: Persian
Ingredients: 2 lbs bone-in chicken thighs; 2 cups walnut halves, toasted and finely ground; 1 cup pomegranate molasses; 2 tablespoons neutral oil; 1 large yellow onion, finely diced; 2 cups chicken broth; 1 tablespoon sugar (adjust to taste); 1/2 teaspoon turmeric; 1/4 teaspoon cinnamon; Salt and black pepper; Fresh pomegranate seeds for garnish; Steamed basmati rice for serving

high-proteingluten-freedairy-freecomfort-food

Ingredientsfor 2

560

Cal

38g

Protein

32g

Carbs

34g

Fat

12 lbs bone-in chicken thighs
22 cups walnut halves, toasted and finely ground
31 cup pomegranate molasses
42 tablespoons neutral oil
51 large yellow onion, finely diced
62 cups chicken broth
71 tablespoon sugar (adjust to taste)
81/2 teaspoon turmeric
91/4 teaspoon cinnamon
10Salt and black pepper
11Fresh pomegranate seeds for garnish
12Steamed basmati rice for serving

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Instructions

1
Season chicken with salt, pepper, and turmeric. Heat oil in a Dutch oven over high heat. Brown chicken for 4–5 minutes per side. Remove. Cook onion in the same pot for 8 minutes until golden.
2
Add ground walnuts to the onion. Cook, stirring constantly, for 4–5 minutes until the walnuts darken slightly and become very fragrant — the oils will release. Add pomegranate molasses, broth, cinnamon, and sugar. Stir to combine.
3
Return chicken to the pot. The sauce should be thick and dark. Bring to a simmer, cover, and cook on very low heat for 60–70 minutes, stirring every 15 minutes, until chicken is tender and the sauce is deeply concentrated and glossy. Adjust the sweet-sour balance with more sugar or molasses. Serve over basmati rice, garnished with pomegranate seeds.