Walnut and Pomegranate Chicken Stew (Khoresh Fesenjan)
Walnut and Pomegranate Chicken Stew (Khoresh Fesenjan)
Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1 1/2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Walnut and Pomegranate Sauce
- 2 cups walnuts, raw, shelled, finely ground
- 4 cups water
- 1/2 cup pomegranate molasses
- 2 tablespoons granulated sugar, or to taste
- 1 onion, large, finely chopped
- 1 teaspoon turmeric powder
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1/4 cup fresh pomegranate arils
- 2 tablespoons fresh parsley, chopped
- as needed basmati rice, steamed, for serving
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season them generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min
- 2
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned chicken pieces and brown them on all sides, about 5 to 7 minutes. Do not cook through. Remove the chicken from the pot and set aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the finely chopped onion to the same pot, adding a splash more oil if needed. Cook until the onion is softened and translucent, about 5 to 7 minutes. Stir in 1 teaspoon of turmeric powder and cook for 1 minute more, stirring constantly.
⏱️ 8 min
- 4
While the onion cooks, finely grind the raw walnuts in a food processor until they form a fine meal, almost a paste. Be careful not to over-process into walnut butter.
⏱️ 5 min
- 5
Add the ground walnuts to the pot with the onion and turmeric. Stir well and cook for 5 minutes over medium heat, stirring frequently, to lightly toast the walnuts and release their natural oils.
⏱️ 5 min
- 6
Pour in 4 cups of water. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally. This allows the walnuts to release more oil and begin to thicken the sauce.
⏱️ 30 min
- 7
Add the browned chicken pieces, 1/2 cup of pomegranate molasses, 2 tablespoons of granulated sugar, the steeped saffron (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir gently to combine all ingredients.
⏱️ 5 min
- 8
Bring the stew back to a gentle simmer. Cover the pot and cook on low heat for at least 1 hour, or up to 1 1/2 hours. Stir every 15-20 minutes to prevent the walnuts from sticking to the bottom and ensure even cooking. The sauce should thicken further, and the chicken should become very tender.
⏱️ 90 min
- 9
Taste the stew and adjust the seasoning as needed. You may want to add more sugar for sweetness, more pomegranate molasses for tartness, or additional salt and pepper to balance the flavors.
⏱️ 5 min
- 10
Ladle the hot Khoresh Fesenjan into serving bowls. Garnish with fresh pomegranate arils and chopped fresh parsley. Serve immediately with steamed basmati rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Walnut and Pomegranate Chicken Stew (Khoresh Fesenjan)
Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1 1/2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Walnut and Pomegranate Sauce
- 2 cups walnuts, raw, shelled, finely ground
- 4 cups water
- 1/2 cup pomegranate molasses
- 2 tablespoons granulated sugar, or to taste
- 1 onion, large, finely chopped
- 1 teaspoon turmeric powder
- 1/4 teaspoon saffron threads, steeped in 2 tablespoons hot water (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 1/4 cup fresh pomegranate arils
- 2 tablespoons fresh parsley, chopped
- as needed basmati rice, steamed, for serving
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season them generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
⏱️ 5 min - 2
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned chicken pieces and brown them on all sides, about 5 to 7 minutes. Do not cook through. Remove the chicken from the pot and set aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add the finely chopped onion to the same pot, adding a splash more oil if needed. Cook until the onion is softened and translucent, about 5 to 7 minutes. Stir in 1 teaspoon of turmeric powder and cook for 1 minute more, stirring constantly.
⏱️ 8 min - 4
While the onion cooks, finely grind the raw walnuts in a food processor until they form a fine meal, almost a paste. Be careful not to over-process into walnut butter.
⏱️ 5 min - 5
Add the ground walnuts to the pot with the onion and turmeric. Stir well and cook for 5 minutes over medium heat, stirring frequently, to lightly toast the walnuts and release their natural oils.
⏱️ 5 min - 6
Pour in 4 cups of water. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally. This allows the walnuts to release more oil and begin to thicken the sauce.
⏱️ 30 min - 7
Add the browned chicken pieces, 1/2 cup of pomegranate molasses, 2 tablespoons of granulated sugar, the steeped saffron (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir gently to combine all ingredients.
⏱️ 5 min - 8
Bring the stew back to a gentle simmer. Cover the pot and cook on low heat for at least 1 hour, or up to 1 1/2 hours. Stir every 15-20 minutes to prevent the walnuts from sticking to the bottom and ensure even cooking. The sauce should thicken further, and the chicken should become very tender.
⏱️ 90 min - 9
Taste the stew and adjust the seasoning as needed. You may want to add more sugar for sweetness, more pomegranate molasses for tartness, or additional salt and pepper to balance the flavors.
⏱️ 5 min - 10
Ladle the hot Khoresh Fesenjan into serving bowls. Garnish with fresh pomegranate arils and chopped fresh parsley. Serve immediately with steamed basmati rice.
⏱️ 5 min