Fesenjan
Dinner · Persian · Ready in 85 min · Serves 2
A luxurious Persian walnut and pomegranate stew with tender chicken, balancing sweet, sour, and savoury flavours in one iconic dish.
Per serving
- Calories
- 450
- Protein
- 24 g
- Carbs
- 28 g
- Fat
- 28 g
- Fibre
- 3 g
Vitamins and minerals, % of a day’s needs
- Iron26%
- Vitamin D1%
- B1228%
- Zinc56%
- Magnesium40%
- Omega-3356%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 400 g Chicken thighs, cubed
- 120 g Walnuts, ground
- 60 ml Pomegranate molasses
- 150 g Onion, sliced
- 350 ml Chicken stock
- 35 ml Oil
- 2 g Turmeric
- 3 g Salt and pepper
Method
- 1
Heat oil in a heavy-bottomed pot and brown chicken thighs on all sides over medium-high heat. Remove and set aside.
- 2
In the same pot, add sliced onions and turmeric. Cook until onions are golden and fragrant, about 7 minutes.
- 3
Stir in ground walnuts and cook for 2 minutes. Add pomegranate molasses and chicken stock, stirring well to combine.
- 4
Return chicken to pot, bring to a simmer, then reduce heat to low. Cover and cook for 40-45 minutes until chicken is tender and sauce has thickened.
- 5
Taste and adjust with salt and pepper. Serve over fluffy rice, garnishing with pomegranate seeds if available.
