Khoresht Fesenjan

Khoresht Fesenjan is a rich, aromatic Persian stew made with ground walnuts and pomegranate molasses, creating a unique sweet and sour flavor. Traditionally served over fluffy saffron rice, this dish is a centerpiece for family gatherings and celebrations, showcasing the heart of Persian cuisine.

Persian · 120 min · 4 servings · Lorenzo R.

Ingredients

• 800 g chicken thighs, bone-in, skinless
• 1 onion, finely chopped
• 300 g walnuts, finely ground
• 150 ml pomegranate molasses
• 1 tsp turmeric powder
• to taste salt
• to taste black pepper
• 500 ml water
• 2 tbsp olive oil

Method

1. In a large pot, heat the olive oil over medium heat and sauté the chopped onion until golden brown.
2. Add the chicken thighs to the pot and brown on all sides, seasoning with salt, pepper, and turmeric.
3. Stir in the ground walnuts and cook for a few minutes until fragrant.
4. Pour in the pomegranate molasses and water, mixing well. Bring to a simmer.
5. Cover the pot and let it cook on low heat for about 1.5 hours, stirring occasionally, until the chicken is tender and the sauce thickens.
6. Taste and adjust seasoning if necessary, adding more salt or pomegranate molasses for desired flavor.
7. Serve hot over steamed saffron rice, garnished with pomegranate seeds and fresh herbs.

• Khoresht-e Gheymé
• Salad Shirazi