Fesenjan

Fesenjan (Persian Walnut and Pomegranate Stew)

Fesenjan is a celebrated Persian stew of slow-braised chicken (or duck) in a glossy, mahogany sauce of toasted ground walnuts and pomegranate molasses, balanced between sweet and sour. Traditionally served over saffron basmati rice and garnished with ruby pomegranate seeds, it is the centrepiece of festive and autumn tables across Iran.

Prep

25 min

Cook

110 min

Total

135 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •900 g (2 lb) bone-in chicken thighs and drumsticks, skin on, Duck is the traditional choice; chicken is the common home substitute.
• •6 g (2 tsp) fine sea salt, for brining the chicken, plus more to taste
• •300 g (10½ oz) shelled walnuts (halves or pieces), Use fresh, untoasted English walnuts; discard any bitter or shrivelled nuts.
• •2 medium yellow onions
• •150 ml (¾ cup) pomegranate molasses, Buy a real Iranian or Lebanese bottle (sour, not a sweet syrup). Adjust to your preferred sweet-sour balance.
• •60 ml (¼ cup) lukewarm water, plus 350–500 ml (1½–2 cups) for the stew
• •60 ml (¼ cup) neutral oil (sunflower or grapeseed)
• •1 large pinch saffron threads, bloomed in 2 tbsp hot water
• •1 tsp ground cinnamon
• •black pepper, freshly ground, ½
• •1 tbsp sugar (optional), Only add if the pomegranate molasses is very sour; taste first.
• •1 medium fresh pomegranate, for the garnish (arils only); reserve 3 tbsp for the end of cooking if you like a fruity tang.
• •500 g (1 lb 2 oz) basmati rice, for serving; rinse until the water runs clear.

Steps

1. 1 BRINE THE CHICKEN (optional, but recommended): Dissolve the 6 g (2 tsp) salt in 1 litre (4 cups) cold water. Submerge the chicken and refrigerate for 30 minutes to 1 hour. Drain and pat very dry; this seasons the meat deeply.
2. 2 GRIND THE WALNUTS: Spread the walnuts on a baking tray and toast in a 160°C / 325°F oven for 12–15 minutes, until fragrant and a shade darker (do not brown them; toasted walnuts go bitter). Cool, then pulse in a food processor to a coarse, sandy texture — finer than chopped, coarser than powder, so the sauce holds body. Set aside.
3. 3 BLOOM THE SAFFRON: Crush the saffron threads between your fingers, sprinkle into 2 tbsp hot water, and let stand.
4. 4 SEAR THE CHICKEN: Heat the oil in a heavy pot over medium-high heat. Pat the chicken dry again and sear in batches, skin side down first, 3–4 minutes per side, until golden. Transfer to a plate; pour off all but 2 tbsp of fat.
5. 5 SOFTEN THE ONIONS: Lower the heat to medium. Add the finely chopped onions and a pinch of salt and cook gently for 10–12 minutes, stirring, until soft, sweet and golden — they should not brown sharply. Add the ground walnuts and stir constantly for 4–5 minutes to toast them in the fat and loosen any clumps; the mixture will look sandy and slightly glossy.
6. 6 BUILD THE SAUCE: Stir in the pomegranate molasses, the 60 ml (¼ cup) lukewarm water, cinnamon, black pepper and the bloomed saffron with its water. Cook for 2 minutes so the molasses loses its raw edge. Pour in 350 ml (1½ cups) water and stir to combine.
7. 7 BRAISE: Return the chicken to the pot, arranging it skin side up so the skin stays above the sauce. Bring to a bare simmer, cover, and cook gently over low heat (or in a 160°C / 325°F oven) for 75 minutes. The chicken is safe once it reaches an internal temperature of 75°C / 165°F at the thickest part, and the meat should pull easily from the bone.
8. 8 ADJUST AND REDUCE: Uncover and simmer another 15–20 minutes to thicken the sauce; it should be glossy and coat the back of a spoon, not runny. Skim excess fat. Taste and balance — if it is too sour, add the sugar a teaspoon at a time; if too sweet, a splash of pomegranate molasses or fresh lemon juice. Stir in 3 tbsp of fresh pomegranate arils now, if using.
9. 9 PREPARE THE RICE: Meanwhile, soak the rinsed basmati in salted water for 30 minutes. Drain, cover with 700 ml (3 cups) fresh water, bring to a boil, then simmer 8 minutes; drain. Return the rice to the pot with a knob of butter, 1 tbsp oil, a pinch of salt and 1 tbsp bloomed saffron. Steam, covered, on the lowest heat for 25 minutes to produce tender, separate grains.
10. 10 REST AND SERVE: Off the heat, let the fesenjan rest, covered, for 10 minutes so the sauce sets around the chicken. Taste once more for seasoning. Serve mounded over the saffron basmati, sprinkled generously with the remaining fresh pomegranate arils and a final drizzle of pomegranate molasses if you like a brighter tang.