Fesenjan: Persian Pomegranate Chicken
A showstopping Iranian braise where tender chicken thighs simmer in a rich pomegranate-walnut sauce with warm spices. Deep, tart, and complex—served over rice, it's restaurant-quality comfort.
- Total time
- 55 min
- Servings
- 4
- Calories
- 652
- Protein
- 52g
Ingredients
- 8 pieces (about 3 lbs) chicken thighs, bone-in, skin-on
- 1.5 cups walnuts, finely ground
- ½ cup pomegranate molasses
- 2 medium yellow onion, sliced thin
- 4 cloves garlic, minced
- 1.5 cups chicken broth
- ½ cup pomegranate seeds
- 2 tbsp tomato paste
- 1 tsp turmeric
- ½ tsp cinnamon
- 1 to taste salt and pepper
- 3 tbsp olive oil
Instructions
- 1
Pat chicken dry with paper towels. Season generously on all sides with salt and pepper.
- 2
Whisk pomegranate molasses, broth, tomato paste, turmeric, and cinnamon in a bowl until smooth.
- 3
Heat oil in a 5-quart heavy pot or Dutch oven over medium-high until it shimmers, about 90 seconds.
- 4
Working in batches, sear chicken skin-side down until deeply golden, 4–5 minutes. Flip; sear 2 minutes more. Transfer to a plate.
- 5
Add onions to the pot and sauté, stirring often, until soft and translucent, about 6 minutes.
- 6
Add garlic and cook, stirring constantly, until fragrant, about 90 seconds.
- 7
Stir in ground walnuts until they coat the onions and smell toasted, 2–3 minutes.
- 8
Pour in the pomegranate-broth mixture and scrape the bottom of the pot to release browned bits.
- 9
Return chicken to the pot, skin-side up. Bring to a gentle simmer, then lower heat to medium-low.
- 10
Cover and braise for 30 minutes, stirring the sauce once halfway through. Chicken should be tender.
- 11
Uncover and stir in pomegranate seeds. Taste and adjust salt and pepper. Simmer 2 minutes.
- 12
Serve over steamed rice. Spoon extra sauce over chicken and garnish with a scatter of pomegranate seeds.
Tools you’ll need
- 5-quart Dutch oven or heavy pot with lid
- chef's knife
- cutting board
- whisk
- wooden spoon
- paper towels
- measuring cups and spoons
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