Khoresh Fesenjan with Basmati Rice

A rich and exotic Persian stew featuring chicken simmered in a thick, savory-sweet, and tangy sauce made from ground walnuts and pomegranate molasses, served with fluffy basmati rice.

• Prep: 25 min
• Cook: 2 hr
• Total: 2 hr 25 min
• Servings: 3
• Cuisine: Persian
• Difficulty: Medium

Dietary

• Dairy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• slow cooker
• rich
• sweet
• tangy
• classic

Ingredients

• 1 pound chicken thigh (boneless, skinless, cut into 1 1/2-inch pieces)
• 1 tablespoon olive oil
• 1 yellow onion (medium, finely chopped)
• 2 cup walnuts (finely ground)
• 0.5 cup pomegranate molasses
• 0.25 cup sugar
• 2 cup water
• 0.25 teaspoon turmeric (ground)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 1.5 cup basmati rice (rinsed several times)
• 2 tablespoon fresh pomegranate seeds

Instructions

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chicken thigh pieces and sear until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. Add the finely chopped yellow onion to the pot and sauté until golden and caramelized, about 8-10 minutes. This is crucial for flavor development.
3. Add the finely ground walnuts to the pot with the onion. Stir constantly over medium-low heat for 5-7 minutes, to lightly toast the walnuts and release their oils.
4. Stir in the pomegranate molasses, sugar, water or chicken broth, and ground turmeric. Bring the mixture to a gentle simmer. Return the browned chicken to the pot. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Reduce heat to low, cover the pot, and simmer for at least 1 1/2 hours, or up to 2 hours, stirring occasionally. The sauce should thicken and the oil from the walnuts should rise to the surface. Adjust sugar and salt to achieve a balanced sweet and sour flavor to your liking.
6. Meanwhile, prepare the basmati rice. Bring 4 cups of water to a boil in a medium pot with 1/2 teaspoon salt. Add the rinsed basmati rice and boil for 7-10 minutes, until the grains are elongated and slightly soft but still firm in the center (al dente).
7. Drain the rice in a fine-mesh colander. Return the pot to low heat. Add 1 tablespoon olive oil (if available, from the earlier total quantity) to the bottom of the pot, then carefully transfer the par-cooked rice to the pot, forming a pyramid shape. Cover with a clean kitchen towel under a tight-fitting lid, and steam for 30 minutes.
8. Fluff the steamed basmati rice with a fork. Serve Khoresh Fesenjan hot, garnished with fresh pomegranate seeds if desired, alongside the fluffy basmati rice.

Notes

The flavor of Fesenjan develops over time, making it excellent for meal prepping. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 950
• Protein: 37.4 g
• Carbohydrates: 88.5 g
• Fat: 53.6 g
• Fiber: 9.2 g
• Sodium: 780 mg
• Saturated Fat: 6.8 g
• Sugar: 36.1 g
• Cholesterol: 78 mg