Fesenjan

By Dan Doughkneeder 1 variation

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Fesenjan is a classic Iranian stew of chicken braised in a rich, tangy sauce of ground walnuts and pomegranate molasses. The slow-cooked sauce yields a sweet-sour depth that coats every tender bite. Serve with rice for a fragrant, comforting meal.

Prep:: 20
Cook:: 90
Total:: 110
Yield:: 4

Ingredients

1 cup and walnuts
2 tbsp and oil
1 cup and onion, chopped
2 clove and garlic, minced
0.50 cup and pomegranate molasses
1 tbsp and sugar
1 pinch and saffron threads (optional)
2 cup and water
1.50 pound and chicken thighs
1 tsp and salt
0.25 tsp and black pepper
0.25 cup parsley, chopped

Steps

Toast and grind walnuts into a coarse paste.
Heat oil and sauté onion and garlic until translucent.
Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.
Add chicken pieces, cover, and cook until chicken is tender and sauce thickens, about 60 minutes.
Season with salt and pepper; garnish with parsley and serve over rice.