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Fesenjoon with chicken served, garnished with pomegranate seeds and rice

Fesenjoon with Chicken

Fesenjoon is one of the most distinctive and well-known dishes in Persian cuisine, often prepared for festive occasions. The sweet and sour pomegranate molasses and walnuts perfectly complement the flavor of the chicken. This dish has been a symbol of Persian gastronomy for centuries, creating a sophisticated, rich flavor from simple ingredients. A bowl of Fesenjoon is not only delicious but also reflects a respect for Persian culture.

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

Servings: 4
⭕ 500 g Chicken Thighs (or chicken breast, cut into pieces)
⭕ 200 g Ground Walnuts
⭕ 100 ml Pomegranate Molasses
⭕ 500 ml Water
⭕ 1 Onion (finely chopped)
⭕ 2 tbsp Olive Oil
⭕ 0.5 tsp Turmeric
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 50 g Pomegranate Seeds (for garnish, optional)
⭕ 10 g Fresh Parsley (for garnish, optional)

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    Preparation Steps

    1

    In a large skillet, heat the olive oil over medium-high heat. Sear the chicken thighs on both sides until golden brown. Set aside.

    2

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

    3

    Add the ground walnuts and cook, stirring constantly, for 2-3 minutes, until they release their oils.

    4

    Stir in the turmeric, salt, and pepper. Pour in the pomegranate molasses and water. Mix well to combine.

    5

    Return the chicken thighs to the sauce. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the chicken is tender and the sauce has thickened.

    6

    Serve the Fesenjoon hot, garnished with fresh pomegranate seeds and chopped parsley. Serve with steamed rice.