Fesenjan (Persian Chicken Stew)

Fesenjan is a rich and flavorful stew originating from Iran, typically made with chicken cooked in a pomegranate and walnut sauce. The dish is often served over steamed rice.

Ingredients

Meat

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

Aromatics

2 medium onions, chopped
2 cloves garlic, minced
2 medium tomatoes, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
Salt and black pepper, to taste

Pomegranate Sauce

1 cup pomegranate juice
1/4 cup walnuts, chopped
2 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon grated fresh ginger
1 teaspoon ground cinnamon
Salt and black pepper, to taste

Additional Ingredients

2 tablespoons all-purpose flour
2 cups chicken broth
Fresh parsley or cilantro, chopped (optional)

Pomegranate Sauce Instructions

Mix the following:

1 cup pomegranate juice
1/4 cup walnuts, chopped
2 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon grated fresh ginger
1 teaspoon ground cinnamon
Salt and black pepper, to taste

Recipe Steps

1. Prepare the Chicken

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.

2. Sauté the Onions and Garlic

In the same skillet, add another tablespoon of oil if necessary. Cook the chopped onions until they are translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

3. Add the Tomatoes and Spices

Add the diced tomatoes, ground cumin, ground coriander, turmeric powder, salt, and black pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until the mixture thickens slightly.

4. Combine the Pomegranate Sauce Ingredients

In a blender or food processor, combine the pomegranate juice, chopped walnuts, vegetable oil, honey, grated ginger, ground cinnamon

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Generated time: 2026-03-10 06:11:59