World Flavors Cookbook

Fesenjān (Pomegranate Walnut Stew)

Iran's majestic stew — chicken braised in a dark, tangy-sweet sauce of ground walnuts and pomegranate molasses.

Cuisine: Iran

Ingredients

• 8 chicken thighs
• 300g walnuts, finely ground
• 200ml pomegranate molasses
• 2 onions, diced
• 2 tbsp sugar (adjust to taste)
• 1/2 tsp cinnamon
• 1/4 tsp saffron in 2 tbsp hot water
• Salt, pepper
• 2 tbsp oil

Instructions

1. Brown chicken in oil. Set aside.
2. Sauté onions until golden. Add ground walnuts. Toast 3 minutes.
3. Add pomegranate molasses, saffron water, cinnamon, sugar, and 2 cups water.
4. Return chicken. Simmer covered for 1.5-2 hours on very low heat.
5. Stir occasionally. The sauce should turn dark and thick.
6. Adjust sweet-sour balance with more sugar or pomegranate molasses. Serve over tahdig rice.