📝 About This Recipe
Fesenjan is the crown jewel of Persian-Jewish cuisine, a rich and decadent stew traditionally served at weddings and holiday celebrations like Rosh Hashanah. This masterpiece balances the deep, earthy creaminess of slow-roasted walnuts with the bright, sharp tang of pomegranate molasses, resulting in a complex sweet-and-sour profile. Slow-cooked until the oils from the nuts naturally emulsify into a dark, velvety sauce, this dish is a sensory journey through the ancient flavors of the Silk Road.
🥗 Ingredients
The Walnut Base
- 1 pound Shelled Walnuts (fresh, high-quality halves or pieces)
- 2 cups Cold Water (added gradually to the paste)
The Poultry
- 2 pounds Chicken Thighs (boneless, skinless, cut into 2-inch chunks)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Neutral Oil (avocado or grapeseed oil)
Aromatics and Seasoning
- 1 large Yellow Onion (very finely grated or minced)
- 1/2 cup Pomegranate Molasses (authentic, unsweetened variety preferred)
- 2-3 tablespoons Granulated Sugar (to balance the acidity of the molasses)
- 1/2 teaspoon Ground Cinnamon (for a subtle warm undertone)
- 1/4 teaspoon Saffron Threads (ground and dissolved in 1 tbsp hot water)
- 1/2 teaspoon Turmeric
For Garnish
- 1/4 cup Fresh Pomegranate Arils (for a pop of color and crunch)
- 2 tablespoons Toasted Walnut Halves (roughly chopped)
- 1 sprig Fresh Mint or Parsley (finely chopped)
👨🍳 Instructions
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1
Toast the walnuts in a large, dry skillet over medium heat for 5-7 minutes, stirring constantly until they are fragrant and slightly darkened. Be careful not to burn them.
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2
Once cooled, place the walnuts in a food processor and pulse until they reach the consistency of a fine, sandy meal. Do not over-process into nut butter.
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3
In a heavy-bottomed Dutch oven, heat 1 tablespoon of oil over medium-high heat. Season the chicken pieces with salt and pepper, then sear until golden brown on all sides (about 8 minutes). Remove chicken and set aside.
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4
In the same pot, add the remaining oil and the grated onion. Sauté for 5-6 minutes until translucent and slightly golden. Stir in the turmeric and cinnamon for 30 seconds.
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5
Add the ground walnuts to the pot with the onions. Stir well to combine and toast the mixture for 2 minutes.
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6
Gradually pour in 2 cups of cold water. Bring to a very gentle simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally to prevent sticking.
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7
Stir in the pomegranate molasses and 2 tablespoons of sugar. The sauce will begin to turn a beautiful dark chocolate-brown color.
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8
Add the seared chicken pieces (and any accumulated juices) back into the pot. Ensure the chicken is mostly submerged in the walnut sauce.
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9
Cover and simmer on the lowest setting for 1 hour and 15 minutes. This slow cook allows the walnut oils to rise to the surface, creating a glossy sheen.
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10
Stir in the bloomed saffron liquid. Taste the sauce; if it is too tart, add the remaining tablespoon of sugar. If it is too sweet, add a splash more pomegranate molasses.
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11
The final consistency should be thick and spoonable, not watery. If it's too thick, add a splash of water; if too thin, simmer uncovered for 10 minutes.
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12
Transfer to a serving platter. Garnish generously with fresh pomegranate arils, chopped walnuts, and a sprinkle of herbs.
💡 Chef's Tips
For the smoothest texture, ensure your walnuts are fresh; old walnuts can taste bitter. Always use cold water when starting the sauce; this helps the walnuts release their natural oils more effectively. The 'sweet-and-sour' balance is personal; always taste at the end and adjust sugar/molasses to your preference. If using duck instead of chicken, sear the duck skin-side down first to render the fat, then use that fat to sauté the onions. This stew tastes even better the next day as the flavors continue to meld in the refrigerator.
🍽️ Serving Suggestions
Serve over Chelo (Persian steamed basmati rice) with a crispy Tahdig crust. Pair with a side of Salad Shirazi (cucumber, tomato, and onion salad) to provide a refreshing crunch. Serve with a dollop of dairy-free coconut yogurt or a side of pickled vegetables (Torshi). A glass of chilled pomegranate juice or a dry, light-bodied red wine complements the richness well. Warm pita or lavash bread is perfect for scooping up every last drop of the velvet sauce.