Fesenjan

A thick, dark sauce, almost black, generously coating tender chicken pieces. A sharp balance between pomegranate acidity and the rich, oily depth of toasted walnuts.

• Prep time: 30 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 1049
• Protein: 45 g
• Carbs: 48 g
• Fat: 70 g

Ingredients

• 800 g Chicken thigh ( cut into pieces )
• 250 g Walnut kernel ( very finely ground )
• 2 piece Onion ( finely sliced )
• 2 tbsp Extra virgin olive oil
• 1 tsp Turmeric powder
• 1 tsp Cinnamon powder
• 2 tbsp White sugar
• 500 ml Mineral water
• 1 pinch Gray sea salt
• 150 ml Pomegranate molasses

Instructions

1. Toasting walnuts

   Grind the walnuts into a fine powder. Heat them in a dry pan without fat: the toasted aroma should rise, but the powder must not burn.

2. Searing the chicken

   In a pot with oil, sear the chicken pieces on all sides. The skin should be golden and the meat firm. Remove and set aside.

3. Sautéing onions

   Sauté the sliced onions in the chicken fat with turmeric and cinnamon. They should become translucent and well-coated with the spices.

4. Slow simmering

   Add the toasted walnuts and water. Bring to a boil then reduce heat to minimum. Cover and simmer. The walnut oil should rise to the surface and form golden beads.

5. Pomegranate finish

   Stir in the pomegranate molasses and sugar. Add the chicken back. Cook until the sauce coats the back of a spoon and turns a deep chocolate brown.

Chef's tips

• If the sauce is too light, extend the simmering: walnuts must release their oil to darken the dish.
• The balance happens at the end: add more sugar if the pomegranate acidity is too sharp.

Storage

Keeps for 3 days in the fridge. Flavors intensify after 24 hours. Reheat over very low heat to prevent the oil from separating abruptly.