Fesenjan (Chicken in Walnut and Pomegranate Sauce)
Inspired by techniques from NYT Cooking and Serious Eats.
Chicken thighs are simmered gently in a slow-cooked walnut and pomegranate molasses sauce, served with saffron rice.
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Method
- 1
Toast and grind the walnuts. Toast the walnuts in a dry pan over medium heat for 5-7 minutes, shaking often, until fragrant and a shade darker, then let them cool and pulse in a food processor to a fine, sandy meal rather than a paste.
- 2
Soften the onion. Heat the oil in the casserole over medium heat and cook the onion with a pinch of salt for 10-12 minutes until soft and golden. Add the turmeric and cinnamon for 30 seconds until fragrant.
- 3
Build the walnut sauce. Stir in the ground walnuts and cook for 2 minutes, then add the water or stock, pomegranate molasses and salt. Bring to a simmer, cover partly, and cook gently for 45-60 minutes, stirring every 10 minutes so it doesn't catch, until the sauce darkens to a deep brown and a thin layer of walnut oil pools on the surface - a sign the sauce has fully developed.
- 4
Add the chicken. Season the chicken with the pepper and add it to the sauce. Cover and simmer gently for 25-30 minutes until tender and the chicken reaches at least 74°C (80°C makes the thighs especially tender).
- 5
Adjust the seasoning. Taste the sauce - it should be a balance of sour and sweet. Add the sugar or honey only if it tastes too sharp, a little more molasses if it's flat, and loosen with water if it's too thick.
- 6
Cook the saffron rice. Rinse the basmati rice until the water runs clear, then boil in salted water for 6-7 minutes until just tender and drain. Return it to the pan with the butter and 2 tbsp of water, cover with a lid wrapped in a clean tea towel (keep the cloth well away from the flame), and steam on low heat for 20 minutes. Drizzle the saffron water over a few spoonfuls of the cooked rice to make golden grains for the top.
- 7
Serve. Serve the stew scattered with pomegranate seeds, with the saffron rice alongside.
Storage
Keep in the fridge for up to 3 days or freeze for up to 2 months; the flavour often improves overnight. Reheat gently on the hob, stirring often, until piping hot throughout (74°C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large heavy casserole (26-28 cm) with a lid
- food processor
- dry frying pan
- medium saucepan with a lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 983 kcal |
| Protein | 52 g |
| Carbohydrate | 89.8 g |
| of which sugars | 19.4 g |
| of which free sugars | 13.9 g |
| Fat | 47 g |
| of which saturates | 8.5 g |
| Fibre | 5.5 g |
| Salt | 1.96 g |
Protein per 100 kcal
5.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
