🇮🇷 Iran · Food
Fesenjan (Chicken)
By eatmundo · August 4, 2026
🇮🇷 IRA sophisticated Persian stew featuring a rich, velvety sauce made from ground walnuts and tart pomegranate molasses.
Ingredients
check them off as you prepareHow to Make It
- 1
Pulse the walnuts in a food processor until they are fine crumbs, then toast them lightly in a dry pan until fragrant.
- 2
Sauté the finely diced onions in 1 tbsp of oil until golden brown, about 10 minutes.
- 3
Add the chicken pieces to the onion and cook until seared, then stir in the turmeric and salt.
- 4
Pour in 2 cups of warm water and the ground walnuts; bring to a boil, then reduce heat to low.
- 5
Stir in the pomegranate molasses and cover, simmering for 60 minutes until the sauce thickens significantly.
- 6
Taste the sauce; if it is too tart, add 1 tbsp of sugar to balance the acidity to your preference.
- 7
Cook for an additional 15 minutes, stirring occasionally, until the oil from the walnuts begins to release to the surface.
- 8
Serve warm over steamed basmati rice for a classic, luxurious meal experience.
Frequently Asked Questions
How do I ensure the sauce is smooth?+
For a truly velvety texture, process the walnuts into a fine powder and allow enough simmering time for them to break down completely.
Can I use chicken thighs instead?+
Chicken thighs are actually preferred by many because they stay juicier during the long simmering process.
What if the sauce is too thick?+
Simply stir in a few tablespoons of warm water until you reach your desired consistency.
Why does the sauce need oil to rise to the top?+
When the oil releases from the walnuts, it indicates the dish has achieved its full, rich flavor intensity.
