Persian Chicken Fesenjan with Walnuts and Pomegranate

Steps

1. Toast the walnuts in a dry, heavy pot over medium heat for 6–8 minutes, stirring often, until fragrant and a shade darker. Cool 5 minutes, then grind in a food processor to a fine, damp meal (stop before it turns to butter). Wipe out the pot.
2. Season the chicken with 1 tsp salt and the pepper. Heat the oil in the pot over medium-high heat and brown the chicken in batches, 3 minutes per side. Transfer to a plate.
3. Lower the heat to medium, add the onion and cook 8–10 minutes until deep golden. Stir in the turmeric and cinnamon for 30 seconds.
4. Add the ground walnuts and stir 2 minutes, then whisk in the stock and bring to a boil. Lower to a gentle simmer, cover partially and cook 30 minutes, stirring every 10 minutes so it does not catch on the bottom.
5. Stir in the pomegranate molasses, sugar, the remaining 1/2 tsp salt and the chicken with any juices. Simmer, partially covered, 35–40 minutes, stirring occasionally, until the sauce is thick, dark brown and you see walnut oil pooling on the surface.
6. Taste and balance: add more sugar if it is too sour, or more pomegranate molasses if too sweet. Serve over basmati rice scattered with pomegranate arils and parsley.

Kitchen tip

The color is the cue: fesenjan is ready when it turns from beige to deep brown and a little oil glistens on top. That only comes with time, so do not rush the simmer. Pomegranate molasses varies from very tart to quite sweet, so add it, taste after 15 minutes and adjust. Like most stews it is even better the next day; add a splash of water when reheating. For a festive table, swap the chicken for duck legs and add 30 minutes to the simmer.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.