Fesenjan
Ingredients
- 800 gChicken thigh (cut into pieces)
- 250 gWalnut kernel (very finely ground)
- 2 pcOnion (finely sliced)
- 2 tbspExtra virgin olive oil
- 1 tspTurmeric powder
- 1 tspCinnamon powder
- 2 tbspWhite sugar
- 500 mlMineral water
- 1 pinchGray sea salt
- 150 mlPomegranate molasses
Method
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.
- 1
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
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
Sauté the sliced onions in the chicken fat with turmeric and cinnamon. They should become translucent and well-coated with the spices.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Flavors intensify after 24 hours. Reheat over very low heat to prevent the oil from separating abruptly.
