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Bowl of fesenjān with rice

Fesenjān

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

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
Nutrition: Per serving (8)
NutrientUnit
kcal678
fat51g
saturates7g
carbs17g
sugars15g
fibre4g
protein36g
salt0.6g
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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 (my family uses Secret Garden)
  • 1½ tbsp demerara sugar (optional)
  • ½ tsp saffron
  • ½ tsp ground cardamom (optional)
  • 2 tbsp pomegranate seeds, some parsley leaves and rice, to serve

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.

Goes well with

Recipe from Good Food magazine, November 2021

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