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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until soft and golden.
Add the turmeric and black pepper and stir for about 30 seconds.
Add the ground walnuts and gently toast them for 3–5 minutes, stirring frequently. Be careful not to burn the walnuts.
Add 3 cups of water and bring the mixture to a gentle simmer.
Cover the pot and cook over low heat for about 45 minutes, stirring occasionally. The walnut sauce will gradually become darker and richer.
Meanwhile, season the chicken with salt and lightly brown it in a separate pan.
Add the chicken to the walnut sauce and continue cooking over low heat for about 45–60 minutes, until the chicken is tender.
Add the pomegranate molasses and stir gently.
Continue simmering for another 20–30 minutes until the sauce becomes thick, glossy, and flavorful.
Taste the sauce and adjust the seasoning. If you prefer a slightly sweeter Fesenjan, add a small amount of sugar.
Remove from the heat and allow the stew to rest for a few minutes before serving.
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For a slightly sweeter Fesenjan, add a small amount of sugar.
Garnish with a few pomegranate seeds for a beautiful presentation.
Can I use chicken breast instead of thighs or drumsticks?
Yes, but chicken thighs or drumsticks are preferred for their tenderness and flavor.
What can I use if I don't have pomegranate molasses?
You can substitute with a mixture of balsamic vinegar and honey, but the flavor will be different.
How can I make the sauce thicker?
Continue simmering until the sauce reduces to your desired consistency.
Is it necessary to toast the walnuts?
Toasting the walnuts enhances their flavor, but be careful not to burn them.
Can I make this dish ahead of time?
Yes, Fesenjan can be made a day in advance and reheated, allowing the flavors to deepen.
