Khoresh Fesenjaan

Name: Khoresh Fesenjaan
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 800g chicken thighs, bone in; 300g walnuts, toasted and finely ground; 200ml pomegranate molasses; 1 tsp ground cinnamon; 1 tsp ground cardamom; 1 tbsp sugar; 1 large onion, diced; 400ml chicken stock; 3 tbsp vegetable oil; pomegranate seeds to garnish

Persian pomegranate and walnut chicken stew — sweet, sour and nutty with a deep mahogany colour. Simmering it on very low heat for the full hour, without rushing, lets the sauce reduce into its characteristic dark, glossy finish.

Total time

85 min

Prep

15 min

Cook

70 min

Difficulty

medium

Cuisine

Mediterranean

gluten-free

Ingredients

800gchicken thighs, bone in

300gwalnuts, toasted and finely ground

200mlpomegranate molasses

1 tspground cinnamon

1 tspground cardamom

1 tbspsugar

1large onion, diced

400mlchicken stock

3 tbspvegetable oil

pomegranate seedsto garnish

Instructions

Fry onion in oil until golden, add chicken and brown.

Add ground walnuts and stir to coat.

Add pomegranate molasses, spices and stock.

Bring to boil, reduce to very low heat.

Simmer covered 1 hour until sauce is very thick and dark.

Add sugar and adjust sour-sweet balance to taste.

Scatter with pomegranate seeds.

Serve over saffron rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

1071

Protein

74.6g

Fat

66.5g

Carbs

49.3g

Fiber

6.2g

Sodium

536mg

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