Entree: Iran – Azerbaijani Iran – فسنجان ➤ Fesenjān (Pomegranate-walnut stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil or clarified butter
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 2 cups (200 g) walnuts, finely ground
- 2 cups (480 ml) chicken stock or water
- 6 tbsp (90 ml) pomegranate molasses
- 2 tbsp (25 g) granulated sugar
- 1 tsp (2 g) turmeric
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 tsp (6 g) kosher salt, adjust to taste
- 1/4 tsp (1 g) ground cinnamon
- Pinch saffron, soaked in 1 tbsp (15 ml) hot water
- 1 tbsp (15 ml) lemon juice (optional, to brighten)
- Pomegranate seeds for garnish

Instructions

1. Heat 1 tbsp (15 ml) oil in a wide heavy pot over medium heat. Add sliced onions and a pinch of salt; cook, stirring occasionally, until deep golden and soft, about 20–25 minutes.
2. In a separate skillet, heat remaining 1 tbsp (15 ml) oil over medium-high. Pat chicken dry, season with 1/2 tsp salt and 1/4 tsp pepper, and brown skin-side down until golden, about 6–8 minutes per side. Transfer chicken to the pot with the onions.
3. Meanwhile, place the ground walnuts in a bowl and whisk with 1 cup (240 ml) of the stock until a smooth, loose paste forms. Stir in the remaining 1 cup (240 ml) stock so the mixture is pourable.
4. Add the walnut-stock mixture to the pot with onions and chicken. Stir in pomegranate molasses, sugar, turmeric, cinnamon, saffron with its soaking water, and the remaining salt and pepper. Bring to a gentle simmer.
5. Reduce heat to low, cover partially, and simmer gently for 60–90 minutes, stirring occasionally and skimming foam. The sauce should thicken and become glossy; if it reduces too far, add up to 1/2 cup (120 ml) water or stock.
6. Taste and adjust balance with additional sugar or 1 tbsp (15 ml) lemon juice if the sauce is too tart. Cook uncovered 5–10 minutes more if you need to thicken the sauce further.
7. Serve hot over steamed rice or with flatbread, garnished with pomegranate seeds.