Chicken Fesenjan with Persian Pilaf

A truly luxurious and complex Persian stew, combining slow-cooked chicken with a rich, velvety sauce of ground walnuts and tangy pomegranate molasses, served with fluffy Persian rice.

• Prep: 50 min
• Cook: 2 hr 40 min
• Total: 3 hr 30 min
• Servings: 4
• Cuisine: Persian
• Difficulty: Hard

Dietary

• Gluten-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• rich
• sweet
• special occasion
• stir-fry
• tangy

Ingredients

• 2 tablespoon olive oil (extra virgin)
• 4 chicken thighs (boneless, skinless)
• 1 yellow onion (large, finely diced)
• 3 cup walnuts (finely ground in a food processor)
• 1 teaspoon turmeric powder
• 6.5 cup water (cold)
• 0.75 cup pomegranate molasses
• 0.25 cup sugar
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 1 pinch saffron threads (crushed and steeped in 2 tablespoons hot water for 10 minutes)
• 2 cup basmati rice (rinsed several times)
• 2 tablespoon butter
• 0.25 cup pomegranate arils (fresh)

Instructions

1. In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sear the chicken until browned on all sides, then remove and set aside.
2. Reduce the heat to medium. Add the finely diced yellow onion to the pot and sauté until golden brown, about 10-12 minutes, stirring occasionally. Add the ground walnuts and turmeric powder to the pot and toast for 5 minutes, stirring constantly to prevent burning.
3. Gradually add the 3 cups of cold water to the walnut mixture, stirring constantly to avoid lumps. Bring to a gentle simmer. Partially cover the pot and cook for at least 45 minutes, stirring every 10-15 minutes, allowing the walnuts to release their oil.
4. Stir in the pomegranate molasses, sugar, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Return the seared chicken thighs to the pot. Bring to a gentle simmer, then cover and cook on low heat for an additional 60-90 minutes, or until the chicken is tender and the sauce has thickened and darkened. Adjust sugar or pomegranate molasses to taste for desired sweet-sour balance.
5. While the Fesenjan simmers, prepare the Persian pilaf. Rinse the basmati rice several times until the water runs clear. In a large non-stick pot, combine the rinsed basmati rice, 3 1/2 cups of water, and 1 teaspoon of salt. Bring to a boil over high heat.
6. Once boiling, reduce the heat to medium-low, cover tightly with a lid, and cook for 15-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during this time.
7. After the rice is cooked, remove from heat. Gently fold in the steeped saffron threads and the butter. Re-cover the pot and let the rice steam for another 10-15 minutes off the heat.
8. Serve the Chicken Fesenjan hot over the Persian pilaf. Garnish with fresh pomegranate arils, if desired.

Notes

To achieve a darker, richer color for the stew, some Persian cooks add a tablespoon of dark instant coffee to the sauce, though this is optional. The slow simmering is crucial for the walnuts to release their oils, which is key to Fesenjan's signature texture and flavor.

Nutrition (per serving)

• Calories: 1150
• Protein: 50.1 g
• Carbohydrates: 95.8 g
• Fat: 65.2 g
• Fiber: 8.7 g
• Sodium: 1050 mg
• Saturated Fat: 11.5 g
• Sugar: 35.7 g
• Cholesterol: 120 mg