Khoresh Fesenjoon – Chicken in Pomegranate and Walnut Sauce (Edit recipe)

This is fesenjoon, another national culinary treasure of Iran. There aren’t many dishes that give you as much pleasure and joy of eating as fesenjoon! It’s inherently a simple dish, showcasing a perfect blend of simple and yet flavorful ingredients that are abundant in Iran, making it a celebration of natural resources. The dish starts with walnuts that are ground into a coarse powder and features lightly-browned chicken pieces that are patiently cooked to tenderness in a pomegranate sauce. Choosing the best quality ingredients will ensure you have the best fesenjoon on the block!

15 minutes

1 hour and 50 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	692
Fat:	55 g
Carbohydrates:	41 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	270 mg
Fiber:	4 g
Sugars:	33 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

4 Tbsp Extra Virgin Olive Oil, (divided)
4 pieces with skin Chicken Breast, and thighs, (with skin and bone on)
.5 cup Water
1 Onion, (diced)
2 cups Organic Walnuts, (ground)
1/2 cup Pomegranate Molasses (Cortas brand), (up to 1 cup, amount varies based on different brands)
.5 tsp Salt
.25 tsp Ground Fresh Black Peppercorns
.125 tsp Saffron, ground (dissolved in 1 tablespoon hot water), ground
1 Tbsp Lemon Juice, (optional and as needed), fresh
1-4 Tbsp Cane Sugar, (optional and as needed)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Saute the chicken pieces in a dutch oven with 2 tablespoons oil for 5 minutes on medium high heat. Rotate the chicken to lightly brown both sides.
Add water, cover and reduce heat to low and simmer for 30 minutes.
In a large frying pan, saute the onions with the remainder 2 tablespoon oil for 10 minutes until lightly brown.
While the chicken and onions are cooking, in a food processor pulse the walnuts until finely ground. Don't overdo it, otherwise, you will have walnut butter. Set aside.
Add the ground walnuts to the pan with onions and stir over medium heat for a couple of minutes.
Add the walnuts, pomegranate molasses, salt and pepper to the chicken. Gently stir to incorporate all the items into the pan.
Cover, keep the flame on low and continue to cook for 75 minutes. Take extra care and stir occasionally to prevent this thick stew from burning on the bottom.
The stew should have turned into a deep maroon color and the chicken should be fork tender.
Add the saffron water, stir and taste for sweet and sour levels. Adjust by adding more sugar or lemon juice.
Remove from the heat and allow to sit for 5 minutes before serving.
Serve with steamed Persian saffron basmati rice.