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Fesenjan, Iranian chicken with walnut and pomegranate sauce served

Fesenjan (Iranian Chicken with Walnut and Pomegranate Sauce)

Fesenjan, also known as Iranian chicken with walnut and pomegranate sauce, is one of the most distinctive dishes of Iranian cuisine, often prepared for festive occasions or special family dinners. The rich, nutty sauce and the tangy pomegranate juice are in perfect harmony, making this dish truly special. The Fesenjan recipe has been part of Iranian gastronomy for centuries, and its traditional preparation method has been preserved through generations. An excellent choice if you crave something authentic and extraordinary.

Prep Time 15 min
Preparation 1 hr
Total 1 hr 15 min
640 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 4 Chicken Thighs
⭕ 200 g Ground Walnuts
⭕ 250 ml Pomegranate Juice
⭕ 1 db Onion
⭕ 0.5 tsp Cinnamon
⭕ 0.5 tsp Turmeric
⭕ 20 g Sugar
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 30 ml Olive Oil
⭕ 500 ml Water
⭕ 50 g Pomegranate Seeds (for garnish)

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    Preparation Steps

    1

    Heat the olive oil in a large skillet over medium-high heat. Brown the chicken thighs on all sides, then set aside.

    2

    In the same skillet, sauté the finely chopped onion until translucent.

    3

    Add the ground walnuts, cinnamon, and turmeric to the skillet. Stir well to combine, then pour in the pomegranate juice and water.

    4

    Return the chicken thighs to the sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the chicken is tender and the sauce has thickened.

    5

    Season the sauce with salt, pepper, and sugar. Adjust the seasoning to your taste.

    6

    Garnish with pomegranate seeds before serving. Serve with basmati rice or saffron rice.