Fesenjan Iranian Special Occasion Dish
Transport your taste buds to the heart of Persian cuisine with Fesenjan, a luxurious Iranian special occasion dish that captivates with its rich, tangy-sweet flavors. This iconic stew combines tender, bone-in chicken thighs with a velvety sauce made from toasted walnuts and pomegranate molasses—a perfect harmony of earthy nuttiness and subtle tartness. Slow-simmered to perfection, the dish develops an irresistible depth of flavor, accentuated by aromatic turmeric and a hint of sweetness. Traditionally served over fragrant steamed basmati rice, Fesenjan is the ultimate comfort food for festive gatherings and elegant dinners alike. With its unique ingredients and indulgent texture, this recipe is a true celebration of Persian culinary artistry.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless preferred)
- 2 cups Walnuts
- 3 tablespoons Pomegranate molasses
- 1 piece Onion (medium, finely chopped)
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 cups Water
- 1 teaspoon Sugar (optional, for adjusting sweetness)
- 2 tablespoons Olive oil or vegetable oil
Instructions
Toast the walnuts: Place the walnuts in a dry skillet over medium heat. Toast them for 5-7 minutes, stirring frequently, until aromatic. Let them cool, then grind finely in a food processor or blender until they form a paste-like texture.
Heat a large pot or Dutch oven over medium heat and add the oil.
Add the finely chopped onion to the pot and sauté until golden and translucent, about 5 minutes.
Stir in the turmeric powder and cook for 1 minute to release its flavor.
Add the chicken thighs to the pot, searing each side for about 2-3 minutes until lightly browned.
Season the chicken with salt and black pepper.
Stir in the ground walnut paste, ensuring it coats the chicken evenly.
Add the water and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let the stew simmer for about 60 minutes, stirring occasionally to prevent the walnuts from sticking.
After 60 minutes, stir in the pomegranate molasses. Taste the stew and adjust the seasoning. If it's too tangy, add 1 teaspoon of sugar to balance the flavors.
Continue simmering for another 30-45 minutes, uncovered, to allow the stew to thicken and the flavors to deepen. Stir occasionally.
Once the sauce reaches a rich, thick consistency and the chicken is tender, your Fesenjan is ready to serve!
Serve hot over steamed basmati rice for a traditional Persian presentation.
Nutrition Facts
Calories |
3447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.8 g | 320% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 113.3 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 87.3 g | ||
| Protein | 194.2 g | 388% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 422 mg | 32% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2869 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
