Bowl of fesenjān with rice

Fesenjān

Name: Fesenjān
Prep time: 8 min
Cook time: 1 h 20 min
Total time: 1 h 28 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 500g walnuts; olive oil for frying; 1 medium onion finely chopped; ½ tsp ground turmeric; 1kg skinless, boneless chicken thighs; 6 tbsp pomegranate molasses; 1½ tbsp demerara sugar (optional); ½ tsp saffron; ½ tsp ground cardamom (optional); 2 tbsp pomegranate seeds some parsley leaves and rice, to serve

Nadiya Ziafat

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Serves 6 - 8

Easy

Prep: 8 mins

Cook: 1 hr and 20 mins

A star rating of 3 out of 5.2 ratingsRate

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This rich sweet-and-sour dish originates from northern Iran. Fesenjān is popular at Iranian family celebrations, such as Yaldā Night and Christmas

Gluten-free

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

500g walnuts
olive oil

for frying
1 medium onion

finely chopped
½ tsp ground turmeric
1kg skinless, boneless chicken thighs
6 tbsp pomegranate molasses
1½ tbsp demerara sugar

(optional)
½ tsp saffron
½ tsp ground cardamom

(optional)
2 tbsp pomegranate seeds

some parsley leaves and rice, to serve

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Nutrition: Per serving (8)

kcal678
fat51g
saturates7g
carbs17g
sugars15g
fibre4g
protein36g
salt0.6g

Method

step 1

Blitz the walnuts in a food processor until fine – you want to get rid of as many chunks as you can. Slowly add 900ml water until you have a watery paste.
step 2

Tip the mix into a large saucepan over a medium heat and bring to the boil. Reduce the heat, cover and simmer for 1 hr, stirring often until the walnut oil rises to the surface.
step 3

Meanwhile, heat a drizzle of olive oil in a large, deep frying pan over a medium heat and fry the onions until golden, about 5 mins. Add the turmeric and stir for 30 seconds, then add the chicken and season. Cook for 5 mins, stirring until browned all over. Cover and cook for 10 mins more until the juices from the chicken run clear.
step 4

Stir the pomegranate molasses into the walnut paste, then taste – add the sugar if you prefer it sweeter. Mix in the spices, if you like, and the spiced chicken and warm over a medium heat for 5 mins until heated through. Scatter with pomegranate seeds and parsley. Serve with rice.

Recipe from Good Food magazine, November 2021

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A star rating of 3 out of 5.2 ratings

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