One of the oldest Persian dishes, documented in texts dating back centuries, fesenjan combines walnut and pomegranate in a sweet and sour stew typical of celebrations in Iran.
Mediterranean
Fesenjan
Persian chicken fesenjan with walnuts and pomegranate, traditional Iranian sweet and sour recipe step by step.
- Iran
- Main course
- High protein
- medium
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 28 g
- Carbohydrates 18 g
- Fat 34 g
Story behind the dish
Preparation
Fesenjan is an Iranian preparation with medium difficulty. Reserve about 110 minutes in total (20 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg chicken thighs.
- Have ready: 300 g of ground walnuts.
- Have ready: 250 ml pomegranate molasses (or reduced pomegranate juice).
- Have ready: 1 onion.
- Have ready: 1 teaspoon cinnamon.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Toast the dry ground walnuts over low heat until fragrant.
Toast the dry ground walnuts over low heat until fragrant, without burning. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Sauté the chopped onion in oil until golden.
Sauté the chopped onion in oil until golden, add the chicken and seal it. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Cover half with water
Cover halfway with water, cover and cook over low heat for 30 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the toasted walnuts and cook for 20 more minutes.
Add the toasted walnuts and cook for 20 more minutes, stirring occasionally. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Incorporate pomegranate molasses
Add the pomegranate molasses, cinnamon and adjust the sugar and salt according to the desired sweet-acid balance. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Cook for 20-30 more minutes until the sauce thickens and becomes…
Cook for 20-30 more minutes until the sauce thickens and acquires a characteristic dark color. Decorate with pomegranate seeds. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Sweet and sour balance is the key: adjust pomegranate molasses and sugar little by little until you find it.
- The slower the cooking, the more the walnut oil is integrated into the sauce.
Variations
- Duck fesenjan (traditional festive version)
- Vegetarian fesenjan with pumpkin
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.