Persian Chicken or Duck in Pomegranate Walnut Sauce Fesenjan
Discover the rich, velvety flavors of Persian Chicken or Duck in Pomegranate Walnut Sauce, known as Fesenjan—a timeless dish from Persian cuisine that’s as elegant as it is comforting. This recipe features tender, golden-seared chicken thighs or duck pieces simmered slowly in a luxurious sauce made with toasted, ground walnuts and the tangy-sweet depth of pomegranate molasses. Infused with fragrant spices like cinnamon and turmeric, and balanced with a touch of sugar, this one-pot dish creates a symphony of sweet, tangy, and nutty flavors that deepen as it cooks. Perfectly paired with fluffy basmati rice and finished with a sprinkle of fresh parsley, this hearty yet sophisticated dish is ideal for special occasions or an indulgent cozy night in. Ready in about two hours, Fesenjan offers an authentic taste of Persian culinary heritage that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs or duck pieces with skin/bone
- 2 cups Walnuts
- 0.75 cup Pomegranate molasses
- 1 large Onion, finely chopped
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Sugar
- 2.5 cups Water
- 2 tablespoons Cooking oil (vegetable or olive oil)
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium-high heat and add the cooking oil. Sear the chicken thighs or duck pieces on both sides until golden brown, about 4-5 minutes per side. Remove the meat and set it aside.
In the same pot, add the finely chopped onion and cook over medium heat until softened and golden, about 8 minutes.
While the onion cooks, toast the walnuts in a dry skillet over low heat for 5-7 minutes, being careful not to burn them. Let them cool slightly and grind them into a fine meal using a food processor or blender.
Once the onion is softened, add the turmeric, ground cinnamon, salt, and black pepper. Stir well to combine the spices with the onion.
Return the seared chicken or duck to the pot, nestling the pieces into the onion mixture.
Add the ground walnuts to the pot, followed by 2.5 cups of water. Stir gently to combine everything. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 45 minutes.
After 45 minutes, stir in the pomegranate molasses and sugar. Adjust the sweetness or tanginess to taste by adding more sugar or molasses as needed.
Continue simmering, uncovered, for another 30-45 minutes, stirring occasionally to prevent sticking. The sauce should thicken and darken as it cooks. If it becomes too thick, add small amounts of water to reach your preferred consistency.
Once the chicken or duck is tender and the sauce is rich and flavorful, remove the pot from heat and let it rest for 10 minutes before serving.
Serve the Fesenjan over steamed basmati rice, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
3830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.9 g | 324% | |
| Saturated Fat | 38.0 g | 190% | |
| Polyunsaturated Fat | 113.3 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 291.9 g | 106% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 253.9 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 504 mg | 39% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2603 mg | 55% | |
*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.
