Persian Chicken W Pomegranate and Walnuts

Indulge in the rich, aromatic flavors of Persian cuisine with this Persian Chicken with Pomegranate and Walnuts recipe. This traditional dish, also known as Fesenjan, pairs tender, bone-in chicken thighs with a luscious, velvety sauce made from toasted walnuts and tangy-sweet pomegranate molasses. Infused with warm spices like turmeric and cinnamon, the stew simmers to perfection, creating a balance of earthiness and vibrant flavor. Garnished with fresh pomegranate seeds and parsley, this dish is as visually stunning as it is delicious. Perfectly served over fluffy basmati rice, it's a comforting, gluten-free meal that's sure to impress at your next dinner gathering. Whether you're exploring Middle Eastern flavors for the first time or revisiting a beloved classic, this recipe is the ultimate combination of simplicity and sophistication.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skinless)
• 1 medium (finely chopped) Onion
• 2 cups (toasted and finely ground) Walnuts
• 0.5 cup Pomegranate molasses
• 2 cups Chicken stock
• 1 tablespoon Sugar
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper
• 2 tablespoons Olive oil
• 0.5 cup (for garnish) Fresh pomegranate seeds
• 2 tablespoons (chopped, for garnish) Fresh parsley

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Season the chicken thighs with salt and black pepper, and sear them in the pot for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.

Step 3

In the same pot, add the chopped onion and sauté for 5-7 minutes until softened and golden brown.

Step 4

Stir in the turmeric and cinnamon, cooking for another 1 minute to release their aroma.

Step 5

Add the ground walnuts to the pot and stir well to combine with the onions and spices.

Step 6

Pour in the chicken stock, and bring the mixture to a gentle simmer. Stir occasionally to prevent the walnuts from sticking to the bottom of the pot.

Step 7

Return the seared chicken thighs to the pot, ensuring they are submerged in the walnut sauce.

Step 8

Reduce the heat to low, cover, and let the stew simmer for 45 minutes, stirring occasionally.

Step 9

After 45 minutes, stir in the pomegranate molasses and sugar. Adjust the sweetness and tanginess as needed by adding more sugar or pomegranate molasses to taste.

Step 10

Continue simmering the stew for another 30 minutes, uncovered, to thicken the sauce and deepen the flavors.

Step 11

Once the chicken is tender and the sauce has thickened to a rich consistency, adjust seasoning with additional salt and pepper if needed.

Step 12

Serve the Persian Chicken with Pomegranate and Walnuts over steamed basmati rice, and garnish with fresh pomegranate seeds and chopped parsley.

Nutrition Facts

Serving size	(1766.6g)

Amount per serving	% Daily Value*
Calories	3660.4

Total Fat 237.1g	0%
Saturated Fat 31.3g	0%
Polyunsaturated Fat 115.9g
Cholesterol 418.6mg	0%
Sodium 3024.9mg	0%
Total Carbohydrate 227.2g	0%
Dietary Fiber 23.6g	0%
Total Sugars 184.1g
Protein 170.7g	0%

Vitamin D 20IU	0%
Calcium 482.1mg	0%
Iron 18.2mg	0%
Potassium 2850.2mg	0%

*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.

Source of Calories

Fat: 57.3%

Protein: 18.3%

Carbs: 24.4%