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Fesenjan

Serves 4 to 6 Entree meat

Fesenjan

Fesenjan, a cherished staple of northern Iranian kitchens, finds its way to the heart of family meals across the region. Its roots run deep in the traditions of home cooking, where every element is crafted with a practiced hand and seasoned by intuition rather than measure. This version captures the essence of a Persian family gathering, where dishes are prepared with a touch of generosity and a spirit of sharing.

Rich and velvety, Fesenjan delivers a unique interplay of flavors — the earthy warmth of ground walnuts mingles with the tangy sweetness of pomegranate molasses, all embraced by the golden hue of turmeric and a whisper of saffron. It invites you to savor its complexity, offering a taste that is both familiar and profound.

Ingredients

  • 800 gchicken thighs
  • 200 gground walnuts
  • 3 tbsppomegranate molasses
  • 1onion
  • 1 tspturmeric
  • 2 tbspvegetable oil
  • 1 tbspsugar
  • pinchsaffron
  • to tastefine sea salt

Method

  1. Begin by seasoning 800 g of chicken thighs with a generous amount of fine sea salt and 1 tsp of turmeric. Make sure each piece is evenly coated, as this will enhance the flavor and color of the dish.
  2. In a large, heavy-bottomed pot or deep skillet, heat 2 tbsp of vegetable oil over medium-high heat. Once the oil is shimmering, add the chicken thighs in a single layer, skin side down if applicable. Allow them to brown deeply, turning occasionally, until each piece is golden brown on all sides. This should take about 5-7 minutes per side, and the chicken should have a rich, caramelized crust.
  3. Remove the browned chicken from the pot and set aside. In the same pot, add 1 finely chopped onion. Sauté the onion over medium heat, stirring frequently, until it becomes soft and translucent, taking on a light golden color, which should take about 5 minutes.
  4. Add 200 g of ground walnuts to the onions and stir well to combine. Cook for another 2-3 minutes, allowing the walnuts to toast slightly and release their oils, which will create a nutty aroma.
  5. Return the chicken thighs to the pot, nestling them among the onion and walnut mixture. Pour in 3 tbsp of pomegranate molasses and 1 tbsp of sugar, stirring gently to coat the chicken evenly. Add a pinch of saffron, crumbling it between your fingers for maximum flavor release.
  6. Reduce the heat to low, cover the pot, and let the chicken braise gently. Cook for about 45 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened to a rich, dark consistency. The sauce should cling to the back of a spoon and have a deep, tangy-sweet flavor.
  7. Taste the sauce and adjust the seasoning with more fine sea salt if needed. Serve the Fesenjan hot, accompanied by rice, bread, or a fresh salad, allowing everyone to share and enjoy the flavors together.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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