Fesenjan — chicken with walnuts and pomegranate
Chicken slowly simmered in a thick walnut and pomegranate sauce with a sweet-sour flavour.
Active time35 min
Cooking2 h
Total2 h 30 min
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Ingredients
- 2 onions
- 908 g raw bone-in skinless chicken thighs
- 227 g walnut kernels
- 240 ml sweet pomegranate concentrate for fesenjan, such as Sadaf Original
- 60 ml water
- 3 tbsp neutral oil
- ⅛ tsp ground black pepper
- ¼ tsp coarse kosher salt
Preparation
Check the walnuts for shell fragments. Process into a paste. Gradually add the cold water with the processor running, until the mixture is smooth and beige.
227 g walnut kernels60 ml water- food processor
Peel and thinly slice the onions. Heat the oil in a casserole over medium heat. Fry the onions for about 20 minutes, stirring often, until golden. Lift out with a slotted spoon and set aside on a plate.
Use for the recipe: ≈ 2 onions (prepare 2 onions).
≈ 2 onions3 tbsp neutral oil- knife
- chopping board
- lidded casserole
- spatula
- slotted spoon
- serving dish
Place the chicken in the pot with the remaining oil. Cover with the onions and walnut paste. Add the salt, pepper and sweet pomegranate concentrate. Bring gently to a simmer over medium heat; avoid high heat as the sauce catches easily. Cover and simmer over medium-low heat for 15 minutes.
908 g raw bone-in skinless chicken thighs240 ml sweet pomegranate concentrate for fesenjan, such as Sadaf Original⅛ tsp ground black pepper¼ tsp coarse kosher salt- lidded casserole
- spoon
Reduce to the lowest heat and cook covered for about 75 minutes more. Stir regularly, gently scraping the base. The chicken should come away easily from the bone and the sauce should be thick and smooth. Remove any loose small bones before serving.
- lidded casserole
- spoon
Allergens
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration