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Name: Fesenjan
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: Iran
Ingredients: 800 g chicken thighs; 300 g walnuts; 120 ml pomegranate molasses; 1 onion; 2 tbsp neutral oil; 1 tsp turmeric; 1 tbsp sugar; 1 tsp salt; 500 ml water

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Iran2 h 30 minServes 4cooked before

Fesenjan

فسنجان · Fesenjān

Ingredients9

chicken thighs800 g
walnuts300 g
pomegranate molasses120 ml
onion1
neutral oil2 tbsp
turmeric1 tsp
sugar1 tbsp
salt1 tsp
water500 ml

meatotherspice & saucevegetable

Method

Finely grind the walnuts until they resemble coarse meal.
Thinly slice the onion and sauté it in oil until golden, then stir in turmeric.
Add the chicken and brown lightly on all sides.
Stir in the ground walnuts and water, cover, and simmer gently for about 1 hour 30 minutes, stirring often so the walnuts do not stick.
Add pomegranate molasses, sugar, and salt, then simmer uncovered until the sauce is thick, dark, and oily on the surface.
Taste and adjust sweetness or tartness, then serve hot with rice.