Fesenjan
Fesenjan, from above
Non vegGilan, Iran

Fesenjan

Chicken in walnut and pomegranate sauce. Sweet, sour and deeply rich.

120 minTime
38 gProtein each
mildSpice
The walnut stew2 chapters · 1 min read

Make it your way

Grandma's wayGilan style.
The original
690kcalsame
38 gproteinsame
4 gfibresame
120minutessame

The original fesenjan.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Chicken, curry cut (bone in chicken, small pieces)800 g, bone in
Walnuts2½ cups, ground
Pomegranate molasses½ cup
Onion1 large
Sugar2 tsp, to taste
Turmeric (ground turmeric)½ tsp
Cinnamon¼ tsp
Cooking oil (vegetable oil)1½ tbsp
Saltto taste
Water2½ cups

Method

4 steps
  1. 1Toast the ground walnuts in a dry pan, stirring, until fragrant.
  2. 2Add water and simmer the walnuts on low for 1 hour, stirring often, until the oil separates.
  3. 3Brown the onion and chicken with turmeric in the oil.
  4. 4Add the chicken to the walnut sauce with pomegranate molasses, sugar and cinnamon. Simmer until the chicken is cooked and the sauce is dark and glossy.
Serve it like this

Serve in a bowl with saffron rice, pomegranate seeds on top.

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Make it a meal

What goes with Fesenjan: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tahdig90 min
Bread or rice Methi thepla40 min
On the side Shirazi salad10 min
On the side Mirza ghasemi45 min
To drink Doogh5 min
Something sweet Bastani sonnati45 min
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