Persian Fesenjan

Ingredients

• 8 chicken thighs, bone-in
• 300g walnuts, finely ground
• 120ml pomegranate molasses
• 1 onion, finely chopped
• 1 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp cinnamon
• 2 tbsp sugar (adjust to taste)
• 3 tbsp oil
• Salt
• Pomegranate seeds to garnish

Instructions

1. Toast the ground walnuts in a dry pan briefly until fragrant.
2. Soften the onion in oil; add turmeric and tomato paste.
3. Brown the chicken in the same pot.
4. Add 1 litre water; simmer 30 minutes.
5. Stir in the walnuts, pomegranate molasses, cinnamon, sugar.
6. Simmer gently uncovered for 1-1.5 hours, stirring often, until the sauce is dark, thick and oil floats on top.
7. Garnish with pomegranate seeds.

Serving suggestions

• Serve with steamed basmati rice.

Storage & reheating

Keeps 3 days; tastes even better next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions