Fesenjan By Dan Doughkneeder 1 variation Tags: #comfort #middle-east Fesenjan is a classic Iranian stew of chicken braised in a rich, tangy sauce of ground walnuts and pomegranate molasses. The slow-cooked sauce yields a sweet-sour depth that coats every tender bite. Serve with rice for a fragrant, comforting meal. Prep: 20 minutes Cook: 90 minutes Total: 110 minutes Yield: 4 servings Ingredients 1 cup walnuts 2 tablespoons oil 1 cup onion, chopped 2 cloves garlic, minced 0.50 cups pomegranate molasses 1 tablespoon sugar 0 s pinch saffron threads (optional) 2 cups water 1.50 pounds chicken thighs 1 teaspoon salt 0.25 teaspoons black pepper 0.25 cups parsley, chopped Steps Toast and grind walnuts into a coarse paste. Heat oil and sauté onion and garlic until translucent. Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer. Add chicken pieces, cover, and cook until chicken is tender and sauce thickens, about 60 minutes. Season with salt and pepper; garnish with parsley and serve over rice.
Fesenjan is a classic Iranian stew of chicken braised in a rich, tangy sauce of ground walnuts and pomegranate molasses. The slow-cooked sauce yields a sweet-sour depth that coats every tender bite. Serve with rice for a fragrant, comforting meal.