Persian Pomegranate & Walnut Stew (Fesenjoon)
Experience the enchanting flavors of Persian cuisine with this Pomegranate & Walnut Stew, or Fesenjoon. This rich, sweet-tart dish features tender chicken thighs simmered in a velvety sauce made from ground walnuts and pomegranate molasses. Perfect for cozy evenings or festive gatherings, every bite is a delightful journey through vibrant spices and textures.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Persian
Ingredients
Scale
- 1.5 lbs boneless chicken thighs
- 2 cups ground walnuts
- 1 cup pomegranate molasses
- 1 medium onion, finely chopped
- 4 cloves fresh garlic, minced
- 2 cups low-sodium chicken broth
- Salt and pepper to taste
Instructions
- In a large pot, heat a splash of oil over medium heat and sauté the chopped onions until golden brown.
- Add the chicken thighs to the pot, cooking until browned on all sides (about 5 minutes).
- Stir in the minced garlic and ground walnuts; cook for an additional 2 minutes.
- Pour in the pomegranate molasses along with chicken broth, stirring well.
- Season with salt and pepper to taste. Let it simmer for about an hour on low heat.
- Serve hot, garnished with fresh pomegranate seeds alongside rice or bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 12g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 100mg