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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A rich and flavorful chicken dish cooked with ground walnuts and pomegranate molasses, served with steamed rice.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Grind the walnuts as finely as possible in a food processor until they have the consistency of peanut butter and the walnut crumbs are starting to stick together like a dough.
Transfer the ground walnuts into a large, lidded casserole dish and pour over 1 litre of cold water. Bring the mixture to the boil for 4–5 minutes, then reduce the heat until the mixture is simmering.
Simmer the walnut mixture, half-covered with the casserole lid, for 2 hours, adding the remaining 200ml of cold water and 2 ice cubes after an hour. Stir occasionally throughout to make sure the walnuts don’t stick to the bottom of the casserole.
After 2 hours, the walnut sauce should have thickened and darkened in colour. Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt, and pepper until well combined. Return the mixture to a simmer.
Add the chicken thighs, return the mixture to a simmer, then place the lid on the dish and cook gently over a low heat for 1 hour. Remove the lid for the last 10 minutes of cooking to allow the sauce to thicken.
Season to taste with more sugar (for sweet) or pomegranate molasses (for sour). Garnish the dish with a handful of pomegranate seeds, if using, and serve with steamed rice.
Stir occasionally throughout cooking to make sure the walnuts don’t stick to the bottom of the casserole.
Adjust the sweetness or sourness of the dish by adding more sugar or pomegranate molasses to taste.
How do I make Fesenjoon Persian Pomegranate Walnut Chicken step by step?
To make Fesenjoon, start by grinding 250g of walnut halves in a food processor until they resemble peanut butter. Transfer the ground walnuts to a casserole dish, add 1 liter of cold water, and bring to a boil for 4-5 minutes. Then, reduce the heat and simmer for 2 hours, adding 200ml of cold water and 2 ice cubes after an hour. After simmering, stir in 125ml of pomegranate molasses, 1 tbsp of tomato purée, 0.25 tsp of cinnamon, 2 tbsp of sugar, 2 tsp of salt, and 1 tsp of black pepper. Add 800g of chicken thighs and simmer for another hour, removing the lid for the last 10 minutes to thicken the sauce. Serve with steamed rice and garnish with pomegranate seeds if desired.
Is Fesenjoon suitable for gluten-free diets?
Yes, Fesenjoon is naturally gluten-free as it primarily consists of chicken, walnuts, and pomegranate molasses. However, always check the labels of any store-bought ingredients like tomato purée to ensure they are gluten-free. This dish is a great option for those following a gluten-free diet.
What can I substitute for pomegranate molasses in Fesenjoon?
If you don't have pomegranate molasses, you can substitute it with a mixture of equal parts of balsamic vinegar and honey or maple syrup for a similar sweet and tangy flavor. Alternatively, you can use a combination of fresh pomegranate juice and a bit of sugar, but the flavor may not be as concentrated.
How should I store leftover Fesenjoon?
To store leftover Fesenjoon, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove or in the microwave.
What side dishes pair well with Fesenjoon?
Fesenjoon pairs beautifully with steamed rice, particularly Persian rice like basmati or saffron rice. You can also serve it with a side of fresh herbs, such as parsley or mint, and a simple salad of cucumbers and tomatoes for a refreshing contrast to the rich flavors of the dish.
