Fesenjan

By Dan Doughkneeder 1 variation #comfort #middle-east

Prep Time: 20 min
Cook Time: 90 min
Total Time: 110 min
Recipe Yield: 4 Servings

Fesenjan is a classic Iranian stew of chicken braised in a rich, tangy sauce of ground walnuts and pomegranate molasses. The slow-cooked sauce yields a sweet-sour depth that coats every tender bite. Serve with rice for a fragrant, comforting meal.

Ingredients

1 cup walnuts
2 tbsp oil
1 cup onion, chopped
2 clove garlic, minced
0.50 cup pomegranate molasses
1 tbsp sugar
1 pinch saffron threads (optional)
2 cup water
1.50 pound chicken thighs
1 tsp salt
0.25 tsp black pepper
0.25 cup parsley, chopped

Steps

Toast and grind walnuts into a coarse paste.
Heat oil and sauté onion and garlic until translucent.
Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.
Add chicken pieces, cover, and cook until chicken is tender and sauce thickens, about 60 minutes.
Season with salt and pepper; garnish with parsley and serve over rice.